Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese Recipe

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese Recipe

  • 2 pounds red and yellow cherry tomatoes
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons kosher salt
  • 6 ounces fresh goat cheese
  • 1 pound penne
  • 1 cup loosely packed fresh basil leaves, torn into pieces
  • Additional kosher salt and freshly ground black pepper to taste
  1. Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one 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.
  2. Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  3. 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.
Recipe of the Day|