Simple Roasted Sungold Cherry Tomato Pasta.
Ingredients
- 6 tablespoons salted butter
- 3 cups sungold or cherry tomatoes
- 2 shallots, quartered
- 4 cloves garlic, smashed
- 3 tablespoons fresh thyme leaves
- 1 – 3 tablespoons crushed Calabrian chile peppers in oil
- salt and black pepper
- 8 slices prosciutto
- 1 pound long or short cut pasta
- 4 ounces goat cheese
- 1 cup grated parmesan cheese
- 1/2 cup fresh basil
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Instructions
- 1. Preheat the oven to 425°F.
- 2. In an oven-safe pot or large roasting pan, toss together the butter, tomatoes, shallots, garlic, thyme, Calabrian peppers, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crispy.
- 3. Pull the prosciutto off the tomatoes and set aside.
- 4. Using an immersion blender, puree the tomatoes into a creamy sauce, or use a blender.
- 5. Cook the pasta according to package directions until it is al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.
- 6. Add the pasta, goat cheese, parmesan cheese, basil, and 1/2 cup pasta cooking water to the tomato sauce, stirring until smooth. If needed, thin the sauce with a little of the reserved pasta cooking water.
- 7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
Source
Original recipe: View Original
