Penne With Roasted Cherry Tomatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
• 1/3 cup extra virgin olive oil
• sea salt, to taste
• fresh ground black pepper
• 1/2 cup freshly grated pecorino romano cheese, plus more
• pecorino romano cheese, for serving
• 1/2 cup breadcrumbs
• 1 lb penne
• 2 -3 tablespoons extra virgin olive oil
• 1/4 cup fresh basil, chopped (optional)

Recipe

• 1 preheat the oven to 425 degrees.
• 2 line bottom of a casserole dish with tomato halves in a single layer.
• 3 pour oil on top, season with salt and pepper.
• 4 sprinkle cheese and breadcrumbs on top.
• 5 bake until tomatoes have wilted, about 20 minutes.
• 6 meanwhile, bring a pot of water to boil.
• 7 season with enough sea salt so that water is pretty salty.
• 8 when tomatoes are just about done, add penne to water and cook until al dente.
• 9 scoop out a cup of the pasta water and reserve.
• 10 drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 tablespoons more olive oil, to coat.
• 11 taste, adjust seasoning, if it is dry, add some of the pasta water.
• 12 serve, passing more grated cheese at the table.
• 13 i have added chopped fresh basil when tossing the pasta and really love the flavor it brings.