Creamy Rosé Pasta with Roasted Tomatoes
Ingredients
The roasted tomatoes
-
2
pints
cherry or grape tomatoes, halved
-
3
tablespoons
olive oil, divided
-
to taste
kosher salt and freshly-cracked black pepper
The pasta
-
1
pound
uncooked pasta, any shape (e.g., penne)
The sauce
-
1
large
shallot, peeled and thinly sliced
-
6
cloves
garlic, peeled and minced
-
3
tablespoons
flour
-
3
tablespoons
tomato paste
-
1 ½
cups
dry rosé wine
-
2
cups
whole milk
-
½
cup
Parmesan cheese
The greens and herbs
-
3
handfuls
baby spinach
-
¼
cup
thinly-sliced fresh basil leaves, lightly packed
Optional toppings
-
to taste
extra Parmesan
-
to taste
extra basil
-
to taste
crushed red pepper flakes
-
to taste
toasted pine nuts
Instructions
- Preheat the oven to 400°F and prepare a baking sheet with foil or parchment.
- Spread the halved tomatoes on the baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Roast for 20 minutes.
- While the tomatoes roast, cook the pasta in salted boiling water according to package instructions, then drain.
- In a sauté pan, heat the remaining olive oil and cook the shallot until soft. Add garlic and sauté until fragrant.
- Stir in flour and tomato paste, cooking for another minute. Gradually add the rosé and milk, whisking until combined.
- Simmer the sauce until thickened, then stir in Parmesan and season with salt and pepper.
- In a large stockpot, combine the cooked pasta, roasted tomatoes, sauce, spinach, and basil. Toss until the spinach wilts and everything is well-coated.
- Serve immediately, garnished with optional toppings.
Nutrition Facts (estimated)
Servings
4-6
Calories
500
Total fat
20g
Total carbohydrates
60g
Total protein
18g
Sodium
400mg
Cholesterol
30mg
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