By Liza at Food.com on April 17, 2007
Photo by lauralie41
Photo by lauralie41
"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."
Serving Size: 1 (190 g)
Servings Per Recipe: 6
"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."
"We loved this! I didn't have fresh basil, so had to use dried, but other than that made following the recipe. Oh yeah, I used whole wheat penne instead of the regular. We will have this as a regular on our meal rotation, as we love pasta and are always looking for new recipes to please our palates, and this one sure did! Thanks for sharing with us Liza! Made for the Kathy and Liza cook-a-thon in the Photos Forum, Autumn 2008"
"Fabulous! The method of roasting the tomatoes with the oil, cheese and breadcrumbs is amazing - it gives a REAL crunch and depth to this simple pasta recipe. I followed the recipe exacty and was rewarded with a deep and tangy tomato pasta dish for lunch today; Malcolm asked how I managed to get "essence of tomatoes" in the sauce!! I sprinkled the top with a little reserved cheese, basil, parsley and breadcrumbs for an extra flavour explosion and we ate this with some toasted bread and some of Kathy's left over pineapple, cranberry and Swiss cheese spread - we were dining with the elves today!! Made for the Kathy and Liza cook-a-thon in the Photos Forum, Autumn 2008 - merci encore Liza! FT:-)"
"I really liked this recipe. Good instructions. It went together quickly. Next time I will probably use just regular olive oil, not the extra virgin olive oil. I'd prefer a lighter taste on the olive oil."
"This was a tasty, simple pasta dish that only took 1/2 hour to cook. I absolutely loved it and will make it time and time again!"
"Liza this was so good, I added in some fresh minced garlic while baking the tomatoes and increased a few ingredients, this is my kind of dish, both DH and myself loved it and I thank you for shaing hon...Kitten:)"