If you’re craving a dish that combines the richness of a creamy sauce with the savory crunch of prosciutto, this Creamy Roasted Tomato Pasta is your answer. Imagine tender pasta enveloped in a luscious roasted tomato sauce, topped with crispy bites of prosciutto that add the perfect touch of saltiness. It’s a simple yet indulgent meal that brings together fresh flavors and comforting textures, perfect for any cozy night in.
Steps
- Preheat your oven to 450°F and prepare a baking sheet with parchment paper for easy cleanup. Arrange cherry tomatoes, onion wedges, and garlic cloves on the sheet, drizzle with olive oil, season with kosher salt, and toss to coat. Roast for 25-30 minutes until the onions are slightly charred.
- While the tomatoes and aromatics are roasting, cook the penne pasta according to the package instructions. Be sure to save 1/4 cup of the pasta water before draining, and then return the pasta to the pot.
- Once roasting is complete, transfer the tomatoes, onions, garlic, and any roasting juices into a blender. Add cashew milk, reserved pasta water, olive oil or butter, tomato paste, oregano, red pepper flakes, and kosher salt. Blend on low for 30 seconds, then increase to medium until the mixture is smooth and creamy, about 2-3 minutes.
- Pour the blended sauce over the cooked pasta in the pot. Cook on medium-low heat, stirring until the pasta is well-coated and the sauce has thickened slightly, for about 3-4 minutes. Adjust seasoning with additional salt if needed, and serve with a sprinkle of finely grated parmesan.
Ingredients
- 10 oz (300 g) penne pasta, cooked as per package instructions
- 16 oz (450 g) cherry tomatoes
- 1 medium (200 g) sweet white onion, cut into wedges
- 8 fresh garlic cloves
- Olive oil for roasting
- Kosher salt for roasting and seasoning*
- 1/2 cup (110 ml) cashew milk
- 1/4 cup (45 ml) reserved pasta water
- 1 tbsp olive oil or butter
- 1 tbsp tomato paste
- 1 tbsp dried oregano
- 1 tsp red pepper flakes
- Finely grated parmesan cheese, for serving
FAQ
- Can I use a different type of milk instead of cashew milk?
- Yes, any creamy milk alternative can be used in place of cashew milk. Just ensure it doesn’t have added flavors like vanilla that might alter the taste of the sauce.
- What can I use if I don’t have sweet white onions?
- You can substitute sweet white onions with regular yellow onions or shallots. Sweet white onions are preferred for their milder flavor, but the others will work if needed.
- How can I make this dish heartier?
- To make the dish more filling, consider adding butter beans or chopped chicken breast if you are not following a plant-based diet. Additionally, you can mix in some spinach or arugula for extra greens.
- Is it necessary to use penne pasta, or can I choose another shape?
- While penne rigate is recommended for its texture, you can use any pasta shape you prefer. The sauce pairs well with various pasta shapes, so feel free to use what you have on hand.
- Why is it important to keep the juice from roasting the tomatoes and onions?
- The juice from roasting contains a lot of flavor and sweetness, which adds depth to the sauce. Incorporating it enhances the overall taste of the dish.
Tips
- Preserve the flavorful juices released during the roasting of the tomatoes and aromatics; they add a rich sweetness and depth to the sauce.
- Allow the tomatoes and onions to char slightly during roasting. This charring imparts a subtle smoky flavor that enhances the overall taste of the sauce.
- Ensure the parmesan is finely grated before serving. Finely grated cheese melts more uniformly and complements the dish’s texture and flavor better.
Equipment
- High-powered blender – Needed to blend the roasted tomatoes, onions, and other ingredients into a creamy sauce.
