A creamy pasta with oven-roasted cherry tomatoes. A creme fraiche base meets the tang of perfectly roasted cherry tomatoes and the spiciness of grated pecorino and freshly cracked black pepper. Welcome the warm season with this delicious pasta dish.
Clean and halve the cherry tomatoes. Add olive oil, oregano and black pepper and toss. Place seasoned cherry tomato halves on an oven tray lined with parchment paper; do not discard condiment leftovers.
Roast in the top part of the oven for 20-25 min at 200°C (392°F). Switch the oven settings to broil for the final minutes if the tomatoes are not browned after 15 minutes.
Set a pot of water on the stove. When the water boils, add salt and pasta. Cook according to package instructions. Do not overcook.
When the pasta is ready, drain the water and place pasta back in the pot. Stir in the creme fraiche and the leftover oli mixture from the cherry tomatoes.
At this point the roasted cherry tomatoes should be ready. Plate the pasta and top with roasted cherry tomatoes, grated pecorino and freshly cracked black pepper.