This Sungold tomato pasta bake is a mixture of sweetness from the tomatoes with a bit of acidity. With a bit of roasted garlic and crunchy breadcrumb topping, this weeknight meal is a perfect way to use up an excess of cherry tomatoes. Make this once, and you’ll have a new favorite pasta dish!
Pour the tomatoes into a 9x13-inch baking dish. Remove the husk from the garlic cloves, roughly chop, and add the garlic to the tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes. Roast in the preheated oven until the tomatoes are split, and the juices are bubbling, 20-30 minutes.
8 cloves garlic, 2 tbsp olive oil, ¾ tsp salt, ½ tsp black pepper, ½ tsp red pepper flakes, 2 lb Sungold tomatoes
While the tomatoes are roasting, prepare the pasta. Bring water to a boil following the instructions on the pasta. Once the water is boiling, add salt and the pasta. Cook the pasta until al dente. Once al dente, quickly drain the pasta. Do not worry about getting all the cooking water off. Leave the pasta dripping.
1 lb rotini pasta
Once the tomatoes are roasted, pour them into a blender canister. Add the heavy cream and butter. Blend on high until the sauce is smooth. Pour the sauce over the cooked pasta and stir to combine. Pour the pasta into the already-used baking dish.
½ cup heavy cream, 2 tbsp butter
In a medium bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the prepared crumbs over the pasta.
1 ½ cups bread crumbs, ½ cup grated Parmesan cheese, 3 tbsp butter
Return to the 375°F oven and bake until the pasta is warmed through and the crumbs are toasted, 15-20 minutes.
There is no need to slice the tomatoes when roasting them. Since the mixture will be blended after the tomatoes have roasted and started to burst open, slicing them in half would simply be an unnecessary extra step.
When blending a hot mixture in a blender, keep the vent on top somewhat ajar. This will allow the steam to escape as the mixture is blending, which is super important. If the heat is trapped inside the container, it could build up too much pressure.
Make sure to cook the pasta to al dente. Since this pasta will be baked in the oven once the tomato sauce is poured on top, there will be additional time for the pasta to soften.