Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 servings
- 2 teaspoons kosher salt
- 3 tablespoons extra virgin olive oil
- 6 ounces fresh goat cheese
- 1 pound penne
- Carbohydrate 63 g(21%)
- Cholesterol 13 mg(4%)
- Fat 14 g(22%)
- Fiber 5 g(18%)
- Protein 17 g(33%)
- Saturated Fat 5 g(27%)
- Sodium 620 mg(26%)
- Calories 445
Preparation Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one 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. Sara Moulton Cooks at Home Broadway Books
Preparation Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one 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. Sara Moulton Cooks at Home Broadway Books
