PENNE WITH ROASTED CHERRY TOMATOES

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Penne With Roasted Cherry Tomatoes image

Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

Provided by Liza at Food.com

Categories     Penne

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
1/3 cup extra virgin olive oil
sea salt, to taste
fresh ground black pepper
1/2 cup freshly grated pecorino romano cheese, plus more
pecorino romano cheese, for serving
1/2 cup breadcrumbs
1 lb penne
2 -3 tablespoons extra virgin olive oil
1/4 cup fresh basil, chopped (optional)

Steps:

  • Preheat the oven to 425 degrees.
  • Line bottom of a casserole dish with tomato halves in a single layer.
  • Pour oil on top, season with salt and pepper.
  • Sprinkle cheese and breadcrumbs on top.
  • Bake until tomatoes have wilted, about 20 minutes.
  • Meanwhile, bring a pot of water to boil.
  • Season with enough sea salt so that water is pretty salty.
  • When tomatoes are just about done, add penne to water and cook until al dente.
  • Scoop out a cup of the pasta water and reserve.
  • Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
  • Taste, adjust seasoning, if it is dry, add some of the pasta water.
  • Serve, passing more grated cheese at the table.
  • I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.

Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2

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