Pasta with Slow-Roasted Cherry Tomatoes and Cream

Ingredients

• 1½ lb cherry tomatoes, halved
• 2 tbsp olive oil
• salt and freshly ground black pepper, to taste
• 2 tbsp unsalted butter
• 1 shallot, minced
• 3 fresh thyme sprigs
• ¾ cup heavy cream
• 1 tbsp basil, chopped
• 1 lb pasta
• ½ cup parmesan cheese, grated

Method

1. Heat oven to 400.
2. In a large bowl, toss together the cherry tomatoes, olive oil, ½ tsp salt and black pepper to taste. Put on a parchment-lined baking sheet and roast for 20-30 minutes, or until the tomatoes start to burst and pucker up.
3. Bring a large pot of salted water to a boil.
4. Meanwhile, melt the butter in a large sauce pan over medium-low heat. Add the shallot and a pinch of salt. Cook, stirring frequently, until softened, about 7 minutes. Scrape in the tomatoes and their juices. Add the thyme and the cream, stirring to combine. Bring to a simmer over low heat. Stir in the basil right before combining with the pasta.
5. Cook the pasta in the boiling water until al dente. Drain, reserving 1 cup of the pasta water. Return the pasta to the pot and toss with the sauce. Add in ½ cup of the parmesan cheese. Add water if necessary to loosen up the sauce. Season to taste with salt and black pepper.
6. Serve with extra parmesan cheese.