Spaghetti with Roasted Tomato and Garlic Cream Sauce (Print-Friendly Version)
Tomatoes and a whole garlic bulb roast before blending into a spicy sauce. The pasta is boiled separately; this is not a raw-pasta oven bake.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 1 whole garlic bulb
02 - 32 ounces cherry tomatoes
03 - 1 medium shallot, diced
04 - 1 teaspoon oregano
05 - 1 teaspoon thyme
06 - ½ cup loosely packed fresh basil
07 - 3 teaspoons crushed red pepper flakes, or to taste
08 - 3 tablespoons extra virgin olive oil
09 - Salt, to taste
10 - Black pepper, to taste
11 - 1 pound Barilla spaghetti noodles
12 - ¼ cup heavy cream
13 - ½ cup grated Parmesan cheese
# How to Make It:
01 - Heat oven to 425°F. Remove loose garlic skins and trim the bulb top to expose cloves. Put garlic, tomatoes, shallot, herbs and pepper flakes in a 9-by-13-inch dish; drizzle with oil and season.
02 - Roast about forty to forty-five minutes until tomatoes burst and garlic is soft. Meanwhile boil spaghetti, reserving a cup of water before draining.
03 - Let the vegetables cool enough to handle. Squeeze garlic cloves out of their skins; discard skins. Blend the vegetables with cream using equipment approved for warm liquids, venting as its manual directs.
04 - Toss sauce with spaghetti and Parmesan over gentle heat. Add reserved water gradually only if needed.
# Extra Suggestions:
01 - Only the softened cloves belong in the sauce. Papery skins and the hard root base must be removed.
02 - Three teaspoons of flakes can be very hot. Use the to-taste option and add more after tasting rather than committing all at once.