Penne With Roasted Cherry Tomatoes
"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."
photo by lauralie41
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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)
directions
- 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.
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Reviews
-
Oh, Liza...this is fabulous!! Very few ingredients, simple to prepare, great flavor. I added a tiny bit of balsamic vinegar - not because it was needed, but because I like balsamic vinegar with everything! This one is going in the favorites file. Thanks for sharing. -
Thank you so much for sharing this fantastic recipe!! Made this for lunch today and loved it. The method of roasting tomatoes takes this recipe to another level. -
We enjoyed this pasta dish a lot. I used two pints of cherry tomatoes and a romano cheese blend for roasting. Also had italian bread crumbs on hand and kosher salt instead of sea salt. Tossed the penne and roasted tomatoes together and added freshly grated parmesan before serving. Didnt need to add any pasta water as it came together very nicely. Liza thank you for posting your recipe! Made and reviewed for Kathy and Liza's Cookathon 2008 in the Photo Forum. -
We loved this! I didn't have fresh basil, so had to use dried, but other than that made following the recipe. Oh yeah, I used whole wheat penne instead of the regular. We will have this as a regular on our meal rotation, as we love pasta and are always looking for new recipes to please our palates, and this one sure did! Thanks for sharing with us Liza! Made for the Kathy and Liza cook-a-thon in the Photos Forum, Autumn 2008 -
Fabulous! The method of roasting the tomatoes with the oil, cheese and breadcrumbs is amazing - it gives a REAL crunch and depth to this simple pasta recipe. I followed the recipe exacty and was rewarded with a deep and tangy tomato pasta dish for lunch today; Malcolm asked how I managed to get "essence of tomatoes" in the sauce!! I sprinkled the top with a little reserved cheese, basil, parsley and breadcrumbs for an extra flavour explosion and we ate this with some toasted bread and some of Kathy's left over pineapple, cranberry and Swiss cheese spread - we were dining with the elves today!! Made for the Kathy and Liza cook-a-thon in the Photos Forum, Autumn 2008 - merci encore Liza! FT:-)
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Tweaks
-
We enjoyed this pasta dish a lot. I used two pints of cherry tomatoes and a romano cheese blend for roasting. Also had italian bread crumbs on hand and kosher salt instead of sea salt. Tossed the penne and roasted tomatoes together and added freshly grated parmesan before serving. Didnt need to add any pasta water as it came together very nicely. Liza thank you for posting your recipe! Made and reviewed for Kathy and Liza's Cookathon 2008 in the Photo Forum.
RECIPE SUBMITTED BY
Liza at Food.com
Seattle, Washington
<p>I'm a mom of two knuckleheads who continually crack me up and wear me out. I live to eat, cook, drink wine, run and read. I am a baker...I make wedding cakes for friends and family..a ton of work. I also love to search craigslist for stuff I don't need. I also happen to work for Food.com, the best cooking and recipe site out there!</p>
