Eats By Mike

1: Preheat oven to 400°F (200°C).

2: Halve the cherry tomatoes and place them in a baking dish. Drizzle with olive oil, add smashed garlic, salt, black pepper, and thyme. Toss to coat.

3: Roast the tomatoes in the oven for about 20 minutes until softened.

4: In a pan, melt butter or olive oil over medium heat. Add sliced shallots and sauté until translucent.

5: Add fresh basil leaves and sauté briefly.

6: Pour in heavy cream, grated Parmigiano-Reggiano, lemon zest, and a pinch of salt. Stir until well combined.

7: Cook pasta in salted water according to package instructions. Reserve some pasta water.

8: Drain pasta and toss with the cream sauce and roasted tomatoes. Add reserved pasta water as needed for consistency.

9: Serve immediately, with extra butter if desired.