Penne With Slow-Roasted Cherry Tomatoes And Goat Cheese

By á-170456

Ingredients

• 2 pounds red and yellow cherry tomatoes
• 3 tablespoons extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 pound penne
• 6 ounces fresh goat cheese
• 1 cup fresh basil leaves - (loosely packed) torn into pieces
• Additional kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 4

Preparation

Step 1

Preheat the oven to 250 degrees.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut-side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

This recipe yields 4 to 6 servings.