Ingredients
Scale
- 8 ounces penne pasta
- 2 cups cherry tomatoes, halved
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the halved cherry tomatoes with 2 tablespoons of olive oil, oregano, sea salt, and black pepper.
- Spread the tomato mixture evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
- While the tomatoes are roasting, bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente.
- Drain the pasta and set it aside.
- In a large skillet, warm the remaining tablespoon of olive oil over medium heat and add the chopped garlic, sautéing for about a minute until aromatic.
- Lower the heat and pour in the heavy cream, allowing it to gently simmer for 2-3 minutes.
- Incorporate the roasted tomatoes and Parmesan cheese, stirring until the cheese has melted and the sauce is creamy.
- Add the drained penne pasta to the skillet, tossing gently to coat every piece in the sauce.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Roasting and sautéing
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg