8 oz pasta
1 lb of cherry tomatoes
1/2 stick butter
1/2 c creme fraiche or heavy cream
1/2 c grated parm
Preheat oven to 350. Toss tomatoes with a little olive oil and salt. Roast for 30 – 40 minutes until they start to burst.
Cook pasta according to package.
In a 12 inch skillet melt butter over medium low heat, stir in creme fraiche, cheese and tomatoes. Add pasta , toss to coat.