Recipe courtesy of Sara Moulton

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese

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

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

  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.

Penne alla Vodka

Baked Penne with Roasted Vegetables

Penne With Vodka Sauce

Spicy Arrabiata Penne

Penne with Sun-Dried Tomato Pesto

Penne with Shrimp and Herbed Cream Sauce

Nick and Toni's Penne Alla Vecchia Bettola

Cheesy Penne