Penne With Slow Roasted Cherry Tomatoes And Goat Cheese

Total Time: 2 hrs 30 mins Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ingredients

• Servings: 6
• 2 lbs cherry tomatoes (red and yellow)
• 6 -8 garlic cloves, sliced
• 3 tablespoons extra virgin olive oil
• 2 teaspoons kosher salt
• 1 lb penne
• 6 ounces fresh goat cheese
• 1 cup loosely packed fresh basil leaf, torn into pieces
• additional kosher salt
• fresh ground black pepper

Recipe

• 1 preheat the oven to 250 degrees f.
• 2 line 2 large baking sheets with parchment paper or wax paper. halve each tomato and place cut side up in 1 flat layer on the baking sheets. put a slice of garlic on top of each tomato half. 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(be careful not to burn the garlic). i check after about a 1/2 hour and push the garlic down into the tomato.
• 3 crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
• 4 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. enjoy!