Romulo Yanes for InStyle
1½ lb. cherry tomatoes, halved
2 tbsp extra-virgin olive oil Fine sea salt Freshly ground black pepper
2 tbsp unsalted butter
1 shallot, minced
3 fresh thyme sprigs
¾ cup heavy cream
1 tbsp coarsely chopped fresh basil
1 lb. dried gemelli
1 cup freshly grated Parmigiano-Reggiano cheese
1. Heat oven to 275°F.
2. Arrange tomatoes cut-side up on a large baking sheet. Drizzle with oil, ½ tsp salt, and a grinding of pepper.
3. Roast tomatoes for 1½ hours, until somewhat shriveled but still juicy.
4. Bring a large pot of salted water to a boil.
5. Heat butter in a large, deep sauté pan over medium-low heat. When butter melts, stir in the shallot. Cook, stirring frequently, until softened but not browned, about 7 minutes.
6. Scrape in cooked tomatoes and juices. Add thyme and cream. Simmer over low to medium-low heat for 3 minutes. Turn off heat; stir in basil. Remove thyme sprigs.
7. Add pasta to the boiling water; cook until al dente. Drain pasta, reserving about 1 cup of pasta water.
8. Return pasta to the pot; spoon two thirds of the sauce over it. Add ½ cup Parmigiano-Reggiano; toss gently. If necessary, add 1 tbsp of pasta water at a time to loosen the sauce. Toss again, adding salt if needed.
9. Spoon dressed pasta into a serving bowl. Sprinkle remaining cheese on top; serve with the remaining sauce.
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