Penne With Roasted Cherry Tomatoes

1. 1

   Preheat oven to 425 degrees.

2. 2

   Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up.

3. 3

   Pour oil on top, season with salt and pepper.

4. 4

   Sprinkle cheese and bread crumbs on top.

5. 5

   Bake until tomatoes have wilted, about 20 minutes.

6. 6

   Meanwhile, bring a large pot of water to a boil.

7. 7

   Season with enough sea salt so that water tastes mildly of salt.

8. 8

   When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center).

9. 9

   Scoop out about a cup of pasta water and reserve.

10. 10

    Drain pasta and add to casserole.

11. 11

    Place over medium heat and fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat.

12. 12

    Taste and adjust seasoning.

13. 13

    If it is dry, add a little reserved pasta water.

14. 14

    Serve, passing more grated cheese at the table.

* Per serving · 4 servings · Values may vary.

No additional tips available.