This is such a delicious pasta dish, especially if you are a goat cheese fan. I found this recipe here at foodnetwork.com one day when I was looking for something to make with some extra tomatoes I had. I used red Campari tomatoes and yellow cherry tomatoes.
Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese
Sara Moulton via foodnetwork.com
- 2 pounds red and yellow cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 pound penne -- I used fusilli
- 6 ounces fresh goat cheese
- 1 cup loosely packed fresh basil leaves, torn into pieces -- I was out of fresh basil so used a little dried to sprinkle on top
- Additional kosher salt and freshly ground black pepper
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.
This is one of my new favorite pasta dishes. I can't wait to make it with fresh basil and garden fresh tomatoes. Even the kids liked this one and they are usually a little unsure about tomato dishes. One of the best parts is how easy this one is, all you have to do it start the tomatoes mid morning, and by lunch time you will be ready to make this dish.
I am sending this over to Alisha of Cook. Craft. Enjoy., who is hosting Presto Pasta Nights #247, thanks Ruth and Alisha!