Recipe courtesy of Sara Moulton

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

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  • Level: Easy
  • Total: 2 hr 30 min
  • Prep: 15 min
  • Cook: 2 hr 15 min
  • Yield: 4 to 6 servings
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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


  1. Preheat the oven to 250 degrees F.
  2. 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.
  3. Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
  4. 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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