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.
Photo: Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese Recipe
















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By margocatts
on September 17, 2012
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Amazing. The goat cheese melted into the pasta water to make an incredible sauce, and roasting sweetened the tomatoes. Tasty, tasty.
By mtostevin_2801257
Fall City, WA
on September 06, 2012
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Easy and delicious. Perfect use of late summer tomatoes and basil from our garden!
By janhgahr_6287218
Sparks, NV
on August 04, 2012
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This was like eating pasta with Alfedo sauce. It was absolutely delicious. Truth be told I didn't have basil so left it out. I will make this again and again. I can see adding cooked chicken to it or other proteins. Yum!
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