Penne with Roasted Tomatoes and Onions

By susanwadle

From Susan Wadle and Dinner: A Love Story

Ingredients

• 1 16-ounce container of grape tomatoes (or however many you’ve got)
• 1 small onion, chopped roughly (ok, I admit, a little skill involved here, but minimal!)
• 4 tablespoons olive oil
• a shake of red pepper flakes (optional)
• salt & pepper
• a sprig of thyme, leaves removed (optional)
• 1 pound penne pasta (I like the ridged kind, penne rigate, or orecchiette)
• 1 tablespoon butter
• 1/2 cup grated Parmesan, plus more for serving

Details

Servings 4
Adapted from dinneralovestory.com

Preparation

Step 1

Preheat oven to 350°F. Dump tomatoes and onions on a baking sheet lined with foil. Add 2 tablespoons olive oil, salt, pepper, red pepper flakes, thyme leaves and toss with your fingers or a spoon. (Do this gently so you don’t rip the foil.) Bake for 25-30 minutes until tomatoes look shrivelly and brown but not burnt.

Meanwhile, bring a large pot of water to boil. Add pasta and cook according to package instructions. When draining, reserve a ¼ cup of pasta water. Place pasta pot back on burner over low heat and add butter and remaining olive oil.

Add penne back to the pot and toss with tomato-onion mixture and cheese. If it’s looking gloppy or sticky, add a little reserved pasta water to loosen.

Serve with additional grated Parm. If you are feeling indulgent, a dollop of ricotta is gonna be pretty excellent.