roasted tomato garlic pasta
blend your own restaurant-worthy, creamy tomato pasta sauce!
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Servings: 2
Equipment
- high-powered blender/food processor
Ingredients
- 10 oz cherry tomatoes
- 6 cloves garlic peeled
- 2 tbsp olive oil
- 6 oz pasta
- 2 oz sun-dried tomatoes
- 1/2 cup milk
- 1/2 tsp oregano
- 1/4 tsp chili flakes
- grated parmesan
- parsley
Instructions
- Preheat oven to 450℉. Rinse tomatoes and pat dry. Peel garlic cloves. On a baking sheet lined with parchment paper, toss tomatoes and garlic in olive oil. Season with a few sprinkles of salt & pepper. Bake in oven for about 30 minutes, until tomatoes are bursting.
- While the tomatoes cook, boil pasta until al dente according to the package.
- Once tomatoes are bursting, remove from oven and let cool down for 8-10 minutes. When tomatoes and garlic are no longer steaming, add to a high-power blender/food processor. Add in sundried tomatoes, milk, oregano, and chili flakes. Blend until smooth.
- Add pasta and sauce back to pan and stir until combined. Serve topped with grated parmesan and parsley.