Ingredients

The following ingredients have 4 Servings
  • 1 lb (16 oz.) linguini (or pasta of choice)
  • 10.5 oz. cherry tomatoes
  • 1 medium red bell pepper (, roughly chopped)
  • 4 Tbsp. extra virgin olive oil ((divided) )
  • 1 shallot* (, chopped finely)
  • 1 cup heavy cream
  • salt (, to taste)
  • pepper (, to taste)
  • red pepper chili flakes (, to taste)

Instruction

  • Preheat oven to 400° F. Line a baking sheet with foil. Toss cherry tomatoes onto sheet pan (no need to cut them). Add bell peppers to the pan and toss veggies with 2 Tbsp. olive oil. Bake for 20-25 minute, or until veggies become tender.
  • Meanwhile, boil water for linguini in a large stockpot and add a dash of salt to the water. Cook pasta according to package directions.
  • In a deep pan or skillet, add shallot and remaining olive oil and cook over medium heat for about 3 minutes, stirring occasionally. By this time, the tomatoes and veggies should be finished. Pulse them in a food processor until it becomes a "sauce." Pour this sauce into the shallots and add in heavy cream. Let it come to a simmer.
  • Add in cooked noodles and season with salt, pepper and red pepper chili flakes. Garnish with parsley and Parmesan if desired.