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Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
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 13x9 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!