Pasta with Creamy Dill Sauce and Oven-Dried Cherry Tomatoes
Quick and easy to make, and packed with flavor.
1/2 pound, or other pasta, prefer whole wheat; or homemade, recipe see link below
or canola oil, or any vegetable oil
or 1 tablespoon all-purpose flour
Bring a large pot of salted water into a boil, cook the pasta according to the package, 10 to 12 minutes.
Drain well and set aside.
Meanwhile heat oil in a large saucepan over medium-high heat.
Add garlic and cook for about 30 seconds.
Add shallots, stirring and cook until shallots are soft and start to brown, 3 to 4 minutes.
Add sherry, and pick up any brown bit at the bottom of pan.
Sprinkle cornstarch or flour over shallots, and mix well.
Cook for 2 minutes.
Pour the milk in and bring to a boil, stirring constantly and cook until the mixture is thickened, 3 to 5 minutes.
Stir in dill, remove from heat.
Add cooked pasta, oven-dried cherry tomatoes, and mix until evenly coated with dill sauce.
Serve warm with shaved parmesan on top.