Servings 4
Ingredients
- 1 whole bulb of garlic
- 32 ounces of cherry tomatoes
- 1 medium shallot diced
- 1 teaspoon of oregano
- 1 teaspoon of thyme
- ½ cup of fresh basil loosely packed
- 3 teaspoons of crushed red pepper flakes adjust to taste
- 3 tablespoons of extra virgin olive oil
- Salt and black pepper to taste
- 1 pound of Barilla spaghetti noodles
- ¼ cup of heavy cream
- ½ cup of grated Parmesan cheese
Instructions
- Preheat your oven to 425°F.
- Peel the outer layers of the garlic bulb, leaving the cloves intact.
- In a 13×9 baking dish, combine cherry tomatoes, shallot, oregano, thyme, basil, and crushed red pepper. Place the garlic bulb in the center.
- Drizzle with olive oil, and season with salt and pepper.
- Bake for 40-45 minutes until tomatoes burst, and garlic is tender.
- Meanwhile, cook the pasta until al-dente according to the package instructions. Save 1 cup of pasta water.
- Allow the tomato mixture to cool slightly, then transfer it to a blender with the heavy cream. Blend until smooth.
- Transfer the sauce to a pot with the cooked pasta, Parmesan cheese, and pasta water if needed. Stir well to combine.
- Serve warm and enjoy!