Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

Total Time:
2 hr 30 min
Prep:
15 min
Cook:
2 hr 15 min

Yield:
4 to 6 servings
Level:
Easy

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 loosely packed fresh basil leaves, torn into pieces
  • Additional kosher salt and freshly ground black pepper
Directions

Preheat the oven to 250 degrees F.

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.


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