Pasta alla Crema di Pomodoro by Andreagiuseppucci

Ingredients

• 1 kg (2.2 lbs) ripe tomatoes, halved
• 320g (11 oz) pasta of choice
• 2 tbsp extra virgin olive oil
• 1 tsp salt (adjust to taste)

Instructions

1. Preheat the oven to 180°C (350°F).
2. Arrange halved tomatoes in a large pan, ensuring they have space, and roast for 20 minutes until they are roasted, slightly shriveled, and have lost their excess water.
3. Transfer the roasted tomatoes to a blender and blend until completely smooth.
4. Pass the blended tomato mixture through a fine-mesh sieve into a pan to ensure a perfectly velvety texture.
5. Warm the tomato cream gently over low heat; do not boil.
6. Cook pasta in salted boiling water until al dente, drain, and toss directly into the warm tomato cream to coat evenly.