Roasted Tomato Penne

By rdgplus3

This garlicky basil sauce intensifies the taste of summer tomatoes.
My favorite all time recipe!

Ingredients

• 12 small tomatoes
• 10 cloves garlic
• 1 cup fresh basil leaves
• 1/2 tsp salt
• 1/4 freshly ground pepper
• 1/3 cup olive oil
• 4 cups penne
• 1 cup crumbled Feta cheese
• 1/4 - 1/3 cup toasted pine nuts

Preparation

Step 1

Slice tomatoes in ½ lengthwise, place cut side up, in greased shallow roasting pan. In food processor, coarsely chop garlic, basil salt and pepper. With motor running, pour oil in a steady stream. Spread mixture over cut sides of tomatoes. Bake 350oF oven for 2 hours or until tomatoes are withered and edges are browned. (The mixture on the tomatoes will blacken as the tomatoes cook, not to worry, it’s all good). Chop into ½ inch pieces.
Meanwhile, in large pot of boiling water, cook penne for 8 to 10 minutes or until tender but firm, drain and return to pot. Toss with most of the tomatoes, sprinkle with Feta, toasted pine nuts and remaining tomatoes. Makes 4 servings.