I'm participating in a recipe swap for the Australia/New Zealand area of Recipezaar. Strangely enough, you don't have to do Australian or New Zealand recipes for this swap, just participate.
Last week, I made some Penne with Roasted Cherry Tomatoes. I haven't had many pasta dishes that don't have a sauce, but this recipe sounded the best out of the ones I had to choose from, so I went for it. I love pasta, I love tomatoes, the only thing I wasn't sure about was my boyfriend because he doesn't like raw tomatoes.
This was such a simple, tasty dish to make. I easily threw it together, halved the recipe, and it was on the table in about 20 minutes. I can't wait to make this again!
Note: The recipe doesn't state what type of breadcrumbs to make, I used Italian style. It will take about 30 minutes to cook the full recipe.
Penne with Roasted Cherry Tomatoes
2 lbs. cherry tomatoes, halved
1/3 cup extra-virgin olive oil
sea salt, to taste
ground black pepper, to taste
½ cup freshly grated Pecorino Romano cheese (plus more for serving)
½ cup breadcrumbs
1 lb. penne
2-3 tablespoons extra-virgin olive oil
¼ cup fresh basil, chopped
- Preheat oven to 450°F.
- Place tomato halves in a single layer on the bottom of a casserole dish.
- Coat with oil and season with salt and pepper.
- Sprinkle with breadcrumbs and cheese.
- Place in oven and bake for about 20 minutes or until the tomatoes have wilted.
- After placing tomatoes in the oven, heat a pot of water until boiling. Season well with sea salt.
- Cook penne until al dente.
- Reserve about 1 cup of pasta water.
- Drain pasta and toss with tomato mixture, adding 2-3 more tablespoons extra-virgin olive oil and basil.
- Season to taste, adding reserved pasta water if more moisture is needed.
- Dish out and top with additional cheese to taste.
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