Creamy Roasted Tomato & Basil Pappardelle

Servings: 4

• 4-6 tbsp. 100% Extra Virgin Olive Oil
• 16 oz. Cherry Tomatoes
• 3 Whole Garlic Cloves
• 1 tbsp. Dried Italian Herb Seasoning
• 1/2 tsp. Salt
• 1/2 tsp. Black Pepper
• 2 tbsp. Honey or Maple Syrup
• 1/2 bag Batistini Farms' Ancient Tuscan Grain Pappardelle Pasta
• 1/4 cup Starchy Pasta Water
• Parmesan, freshly grated, for serving

1. Over medium high heat, add the olive oil to a pan to heat up for 1 minute.
2. Carefully add in the cherry tomatoes and garlic cloves to sauté for 2-3 minutes.
3. Season with the Italian herbs, salt, and black pepper. Add the honey, then stir to combine.
4. Cover to cook for another 6-10 minutes. The cherry tomatoes should be very tender and almost liquid-y.
5. In the meantime, cook the pasta to al dente or package ingredients (about 8-10 minutes). Reserve 1/4 cup of the pasta water.
6. Transfer the tomatoes and water to a food processor, pulsing 2-3 times until smooth.
7. Toss with the cooked pasta, and serve warm with freshly grated Parmesan. Enjoy!