Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese |
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Prep Time: 15 Minutes Cook Time: 135 Minutes |
Ready In: 150 Minutes Servings: 4 |
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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.
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