Prep 20 mins
Cook 35 mins
Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.
- 907.18 g small cherry tomatoes or 907.18 g grape tomatoes, halved
- 78.07 ml extra virgin olive oil
- sea salt, to taste
- fresh ground black pepper
- 118.29 ml freshly grated pecorino romano cheese, plus more
- pecorino romano cheese, for serving
- 118.29 ml breadcrumbs
- 453.59 g penne
- 29.58-44.37 ml extra virgin olive oil
- 59.14 ml fresh basil, chopped (optional)
- Preheat the oven to 425 degrees.
- Line bottom of a casserole dish with tomato halves in a single layer.
- Pour oil on top, season with salt and pepper.
- Sprinkle cheese and breadcrumbs on top.
- Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a pot of water to boil.
- Season with enough sea salt so that water is pretty salty.
- When tomatoes are just about done, add penne to water and cook until al dente.
- Scoop out a cup of the pasta water and reserve.
- Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
- Taste, adjust seasoning, if it is dry, add some of the pasta water.
- Serve, passing more grated cheese at the table.
- I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.
Oh, Liza...this is fabulous!! Very few ingredients, simple to prepare, great flavor. I added a tiny bit of balsamic vinegar - not because it was needed, but because I like balsamic vinegar with everything! This one is going in the favorites file. Thanks for sharing.
Thank you so much for sharing this fantastic recipe!! Made this for lunch today and loved it. The method of roasting tomatoes takes this recipe to another level.
We enjoyed this pasta dish a lot. I used two pints of cherry tomatoes and a romano cheese blend for roasting. Also had italian bread crumbs on hand and kosher salt instead of sea salt. Tossed the penne and roasted tomatoes together and added freshly grated parmesan before serving. Didnt need to add any pasta water as it came together very nicely. Liza thank you for posting your recipe! Made and reviewed for Kathy and Liza's Cookathon 2008 in the Photo Forum.