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 huntingtonfh117...
Huntington, NY
on August 19, 2010
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Easy pasta to make and very tasty, especially if you're a goat cheese fan-- can be made healthier is substituting whole wheat pasta
By sherry219_13042420
Abbottstown, 78
on August 01, 2010
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I have made this recipe over and over again, even the kids like it. I did use Feta cheese and thought it was delicious. Shrimp added makes it a meal but served with any meat that goes with pasta make a real treat.
By jordanriley5
Columbus, OH
on July 20, 2009
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I LOVE this recipe. I have made it over and over, and it is amazing. I am picky about my cheeses, but I love goat cheese so I thought I would give this recipe a try... and it did not disappoint. The tomatoes add a nice acidic flavor to the pasta. Incredible!
Read all 19 reviews