Ingredients
2 cups grape tomatoes
1 tablespoon extra-virgin olive oil
2 teaspoon thyme leaves
spicy oregano
1/2 onion, large dice
red pepper flakes - generous sprinkle
Kosher salt and freshly ground pepper
3/4 pound linguine
1 cup heavy cream
2 grilled portobello mushrooms, sliced
1 tablespoon coarsely chopped flat-leaf parsley
Preparation
Preheat the oven to 375°. In a large ovenproof skillet, toss the tomatoes & onions with the olive oil, oregano, thyme & red peppers and season with black pepper. Roast the tomatoes for about 25 minutes, until starting to brown and their skins split.
Meanwhile, in a large pot of boiling salted water, cook the linguine until al dente; drain.
Add the cream to the tomatoes and bring to a simmer. Cook over moderate heat, gently crushing the tomatoes, until the cream thickens slightly, about 3 minutes. Add the mushrooms and simmer over moderate heat until cooked through, about 2 minutes. Season with salt and pepper. Add the linguine to the skillet and toss over low heat until the pasta is coated, about 1 minute. Add the parsley and toss. Transfer the pasta to warm bowls and serve at once.
