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Roast the Tomatoes and Garlic:- Preheat oven to 425°F (220°C).- On a baking sheet, toss together the olive oil, cherry tomatoes, garlic, Italian seasoning, salt, and black pepper.- Roast for 20-30 minutes, until the tomatoes burst and the garlic softens.
Prepare the Sauce: -In a food processor or blender, combine ¾ of the roasted tomatoes, the roasted garlic, cream cheese, and basil. -Blend until smooth, adding salt and pepper to taste.
Cook the Pasta:- Bring a large pot of salted water to a boil.- Cook the pasta according to package directions until al dente.- Before draining, reserve 1 cup of pasta water, then drain the pasta.
Combine Everything:- In a large pan, pour in the creamy tomato sauce and add the remaining roasted tomatoes- Add the Pasta and mix well.- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
Serve and Enjoy:- Divide the pasta between plates.- Top with parmesan and the remaining fresh basil.- Serve immediately and enjoy!