Cherry tomatoes, garlic and shallot roasted until sweet and jammy, blended into a creamy sauce with fresh basil and a little chili, then tossed with pasta and topped with mozzarella pearls.

Ingredients

For the roasted tomato base

• 800 g cherry tomatoes
• 4 cloves garlic, peeled
• 1 shallot, halved
• 1 Tbsp balsamic vinegar
• Olive oil
• 1 tsp dried basil
• Salt

For the pasta

• 10.5 oz pasta of your choice
• 3.5 oz heavy cream
• 5 fresh basil leaves, finely chopped
• ½ tsp crushed chili flakes

For serving

• 3.5 oz mozzarella pearls
• Parmesan cheese

Instructions

1. Heat the oven to 400°F.
2. Spread the cherry tomatoes, garlic and shallot halves on a baking tray.
3. Drizzle everything with olive oil and the shallots with balsamic, then sprinkle with the dried basil and salt and toss gently.
4. Roast for 20–25 minutes, until the tomatoes are soft and lightly caramelized.
5. Let cool, then slip the skins off the tomatoes and shallot.
6. Cook the pasta in salted boiling water until al dente. Save some pasta water before draining.
7. Blend the roasted mixture with about ¼ cup of the pasta water until smooth.
8. Pour the sauce into a large skillet and simmer over low heat for 5 minutes.
9. Stir in the cream until fully combined, then add the fresh basil and chili flakes.
10. Add the pasta and toss to coat, adding a splash more pasta water if you want it creamier.
11. Plate and top with the mozzarella pearls and Parmesan.

Notes & substitutions

Watch the Reel

Photos