Ingredients:

  • 2 lbs cherry tomatoes, halved
  • 0.5 cup extra virgin olive oil
  • 6 cloves garlic, peeled and smashed
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 1 tbsp balsamic vinegar
  • 1 lb rigatoni pasta
  • 1 cup heavy cream
  • 0.5 cup freshly grated Parmigiano-Reggiano cheese
  • 3 cups fresh baby spinach, packed
  • 0.25 tsp red pepper flakes
  • 0.5 cup reserved pasta water
  • 0.5 cup fresh basil, chiffonade
  • 0.5 unit lemon, zested

Instructions:

  1. Preheat the oven to 300°F (150°C).
  2. Toss the 2 lbs halved cherry tomatoes, 0.5 cup olive oil, 6 smashed garlic cloves, 1 tsp dried oregano, 0.5 tsp salt, and 1 tbsp balsamic vinegar on a large rimmed baking sheet.
  3. Spread the ingredients into a single layer, ensuring the garlic is tucked between tomatoes so it doesn't brown too quickly.
  4. Roast for 2 hours until the tomatoes are shriveled, dark red, and the oil is bubbling gently.
  5. Boil a large pot of salted water and cook the 1 lb rigatoni 1-2 minutes less than the package directions until slightly firm to the bite (al dente). Reserve 0.5 cup of the starchy pasta water before draining.
  6. Transfer the roasted tomatoes and all that flavorful garlic oil into a large skillet over medium low heat.
  7. Stir in the 1 cup heavy cream and 0.25 tsp red pepper flakes, simmering for 2 minutes until the sauce begins to thicken slightly.
  8. Add the cooked rigatoni and the 0.5 cup Parmigiano Reggiano to the skillet, tossing vigorously to coat every tube.
  9. Fold in the 3 cups baby spinach and a splash of the reserved pasta water, stirring until the spinach is bright green and wilted.
  10. Finish with the 0.5 cup fresh basil and the zest of 0.5 lemon.