Whole Wheat Linguine with Creamy Roasted Tomatoes

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.

Casey Barber

Whole Wheat Linguine with Creamy Roasted Tomatoes

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    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


    Prep: 10 min Total:
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    • 1

      Preheat the oven to 400 and line a rimmed baking sheet with foil or parchment paper.

    • 2

      Slice the tomatoes in half lengthwise, and toss with enough olive oil to lightly coat.

    • 3

      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.

    • 4

      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.

    • 5

      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.

    • 6

      Toss the cooked linguine with the roasted tomato sauce and serve.

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