Roasted Cherry Tomato Bisque Pasta

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. penne or other short pasta

• 2 pints cherry tomatoes, halved

• 1/3 cup extra virgin olive oil

• 1 tbsp. sea salt

• 1 tsp. oregano

• 10 sprigs of thyme

• 1/2 yellow onion, chopped

• 4 garlic cloves, minced

• 2 tbsp. tomato paste

• 1 cup chicken or vegetable broth

• 1/4 cup heavy cream

• 4 oz. mozzarella di bufala

• Salt to taste

• Parmigiano Reggiano to finish, optional

• Basil for garnish

• Pasta water as needed

Directions:

1. Heat the oven to 375°F. Add the cherry tomatoes to an oven-safe baking dish or baking sheet. Drizzle with olive oil, sea salt, oregano and thyme. Roast in the oven for 30-40 minutes.

2. Bring a large pot of water to a boil. Meanwhile, add the olive oil to a large sauté pan and sauté the onion until soft and translucent. Add the garlic and sauté for a further 1-2 minutes, until fragrant.

3. Stir in the tomato paste and salt to taste. Let sit on medium-low heat until the tomato paste deepens in color.

4. Add the roasted cherry tomatoes to the sauté pan along with the chicken broth. Simmer over medium-low heat until reduced. Stir in the heavy cream.

5. Add to a blender and blend until smooth.

6. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan along with the roasted cherry tomato sauce. Toss on medium-high heat until combined. Add pasta water as needed, 1/4 cup at a time.

8. Plate and top with mozzarella di bufala, basil and Parmigiano.