How can you get a hit of summer even in the dead of winter? Quickly roasting grape tomatoes concentrates their sweetness, bringing intense flavor to a simple pan sauce.
|1 pint grape tomatoes||1 box whole wheat linguine|
|Olive oil||1 clove garlic, thinly sliced|
|Kosher salt and freshly ground pepper||1/2 cup cream|
Preheat the oven to 400 and line a rimmed baking sheet with foil or parchment paper.
Slice the tomatoes in half lengthwise, and toss with enough olive oil to lightly coat.
Pour the tomatoes onto the prepared baking sheet and sprinkle with salt and pepper. Roast for 20 minutes, until the tomatoes are beginning to shrivel and brown.
While the tomatoes are cooking, bring a stockpot of salted water to a boil for the linguine. Cook the linguine till al dente according to package directions.
Heat 1/4 cup olive oil over medium-low heat in a saucepan. Add the garlic and cook for 1-2 minutes, just until golden brown. Stir in the roasted tomatoes and cream, cooking for an additional 2 minutes to heat the cream. Season with additional salt and pepper as needed.
Toss the cooked linguine with the roasted tomato sauce and serve.
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