Creamy Garlic Pasta with Roasted Tomatoes

There is a quiet magic in slow-roasting cherry tomatoes until they blister and collapse into a jammy, sweet-savory tangle. Tossed with garlic, cream, and Parmesan, they become the kind of sauce that makes weeknight pasta feel generous.

This is the recipe to make when the fridge is nearly empty but the mood calls for something comforting. It relies on pantry basics, comes together in one pan besides the pasta pot, and tastes like it took much longer than it did.

Why it works

The tomatoes carry the dish. Give them enough time in a hot oven and their juices concentrate at the edges of the pan, building sweetness and depth before they ever meet the cream.

Serve with torn bread, a sharp green salad, and a cold drink. Leftovers reheat well with a splash of pasta water.

Serving notes

Serve with a torn heel of good bread, a green salad sharp with lemon, and a glass of something cold. Leftovers keep, covered, for up to three days in the fridge.