Oh gosh, I hope I’m not building this recipe up too much with a title like that, but I just love this recipe. It is extremely important to use the absolute best, sweetest, in-season, summer cherry tomatoes for this dish. Enjoy!

Method

Preheat the oven to 350 Degrees F.

Spread your tomatoes onto a rimmed baking sheet (you could also line with parchment paper if you want less of a mess).

Peel your garlic clove and place on the baking sheet with the tomatoes.

Bake for 20 minutes in the oven, or until the skins burst.

Let cool slightly.

While the tomatoes are cooling, prepare your pasta according to the package directions. We love using a mezzi rigatoni, but you could really use any pasta you would like.

After the pasta is done cooking, drain but reserve 1/4 cup of the pasta cooking water!

Back to the roasted tomatoes and garlic: carefully add them to a blender and blend until smooth (they should be cooled slightly, so you can blend safely).

Heat 1 TBS of butter in a medium skillet over medium heat (we will eventually be adding all of the pasta and tomato sauce to this skillet for tossing).

Add your finely diced onion and saute until it turns translucent.

Pour your tomato mixture into the pan through a mesh sieve. This is to get the skins out for a lusciously creamy sauce.

Add the salt and a sprinkle of pepper of desired.

Cook for one minute to mix the ingredients and meld the flavors.

Turn the heat to low and dump your pasta into the skillet.

Mix together. Add a dash of the reserved pasta water if you feel the sauce is too thick….this will also make the sauce creamier in texture! PS: that is one of my favorite culinary tips 😉

Serve! We love to garnish our pasta with fresh chopped basil and a generous grating of parmesan cheese!