Ingredients
- 1 whole garlic bulb
- 32 ounces cherry tomatoes
- 1 medium shallot, diced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 cup loosely packed fresh basil
- 3 teaspoons crushed red pepper flakes (or to taste)
- 3 tablespoons extra virgin olive oil
- Salt, to taste
- Black pepper, to taste
- 1 pound Barilla spaghetti noodles
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C).
- Peel outer layers from the garlic bulb, keeping cloves intact.
- In a 13×9-inch baking dish, add cherry tomatoes, diced shallot, oregano, thyme, basil, and crushed red pepper flakes. Place garlic bulb in the center.
- Drizzle with olive oil and season with salt and pepper.
- Bake for 40–45 minutes, or until tomatoes have burst and garlic is tender.
- Meanwhile, cook the spaghetti according to package directions until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Remove the tomato mixture from the oven and allow to cool slightly. Transfer everything (including garlic) to a blender with the heavy cream and blend until smooth.
- Transfer the sauce to a pot with the cooked pasta, Parmesan cheese, and a splash of reserved pasta water if needed to loosen the sauce.
- Stir to coat evenly. Serve warm, optionally with more Parmesan or fresh basil on top.
Notes
- Use less red pepper flakes for a milder spice level.
- Add sautéed veggies or cooked sausage for a heartier dish.
- Leftovers keep well in the fridge for up to 3 days.
- This recipe can be made gluten-free by using GF pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 8 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 5 g
- Protein: 16 g
- Cholesterol: 30 mg
