'All Roasted Everything' Taglierini with Stracciatella & Basil

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

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Roasted cherry tomatoes, garlic, shallot and Calabrian chili peppers blended into a smooth and creamy sauce.

Ingredients:

• 1/2 lb. taglierini

• 2 pints cherry tomatoes

• 1 shallot, halved

• 1 cup of garlic cloves

• 1/4 cup Calabrian chili peppers, sliced

• 1/3 cup extra virgin olive oil

• 1 tbsp. sea salt

• 2 tbsp. butter

• 1/3 cup Parmigiano Reggiano, finely grated

• 4 oz. stracciatella

• Basil for garnish

• Freshly cracked black pepper

• Pasta water as needed

Directions:

1. Heat the oven to 375°F. Add the cherry tomatoes, garlic, shallot and sliced Calabrian chili peppers to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 35-40 minutes.

2. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic, shallot and Calabrian chili peppers to a blender along with the remaining cooking liquid. Blend until smooth.

3. If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer.

4. 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.

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

6. Remove from heat and add the butter and grated Parmigiano. Toss until combined.

7. Plate and top with the stracciatella, basil, a drizzle of extra virgin olive oil and freshly cracked black pepper.