Simple Roasted Sungold Cherry Tomato Pasta

• servings: 6 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

6 tablespoons salted butter

3 cups sungold or cherry tomatoes

2 shallots, quartered

4 cloves garlic, smashed

3 tablespoons fresh thyme leaves

1 - 3 tablespoons crushed Calabrian chile peppers in oil

salt and black pepper

8 slices prosciutto

1 pound long or short cut pasta (I love pennoni)

4 ounces goat cheese (ricotta or cream cheese)

1 cup grated parmesan cheese

1/2 cup fresh basil

Directions

1. Preheat the oven to 425°F.2. In an oven-safe pot or large roasting pan, toss together the butter, tomatoes, shallots, garlic, thyme, Calabrian peppers, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crispy.3. Pull the prosciutto off the tomatoes and set aside. 4. Using an immersion blender, puree the tomatoes into a creamy sauce, or use a blender. 5. Cook the pasta according to package directions until it is al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.6. Add the pasta, goat cheese, parmesan cheese, basil, and 1/2 cup pasta cooking water to the tomato sauce, stirring until smooth. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.

Nutrition

• Calories: 582 kcal