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

Pasta

Main Course

Ingredients

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

directions

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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Whole Wheat Linguine with Creamy Roasted Tomatoes

Ingredients

directions