Creamy Roasted Tomato Rigatoni

• 12 ounces rigatoni pasta
• 2 pounds cherry tomatoes, halved
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons fresh basil, chopped
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes and minced garlic with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 25 minutes.
3. 3 Meanwhile, cook rigatoni according to package instructions until al dente; drain and set aside.
4. 4 In a large skillet, heat remaining olive oil over medium heat. Add roasted tomatoes and garlic, crushing them slightly.
5. 5 Pour in heavy cream, Parmesan cheese, and oregano. Stir until sauce is smooth and creamy.
6. 6 Add cooked rigatoni to the sauce, tossing to coat. Season with additional salt and pepper if needed.
7. 7 Stir in fresh basil. Serve immediately with extra Parmesan and red pepper flakes if desired.

Nutrition

Tips

• Use a mix of cherry and grape tomatoes for a more varied texture.
• For a dairy-free version, swap heavy cream with coconut cream.
• Toasting the garlic before roasting adds depth of flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream over low heat until warmed through.

Serving Suggestions

• Pair with a simple green salad.
• Sprinkle with toasted breadcrumbs for extra crunch.

FAQ