Pasta with Creamy Dill Sauce & Oven-Dried Cherry Tomatoes

Directions

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.