Ingredients
1-1/2 pounds cherry tomatoes12 garlic cloves, peeled3 tablespoons olive oil3 cups uncooked bow tie pasta4 ounces (1/2 cup) cream cheese, softened1/2 teaspoon salt
Preparation
Preheat oven to 450°. In a bowl, toss tomatoes and garlic cloves with oil; transfer to a greased 15x10x1-in. baking pan. Roast 14-16 minutes or until very soft. Meanwhile, cook pasta according to package directions.
Cool tomato mixture slightly. Reserve 12 tomatoes for serving with pasta. Transfer remaining tomato mixture to a food processor. Add cream cheese and salt; process until smooth. Transfer to a large bowl.
Drain pasta; add to tomato mixture and toss to coat. Top with reserved tomatoes.
