Penne with Roasted-Tomato Sauce, Orange, and Olives

Name: Penne with Roasted-Tomato Sauce, Orange, and Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable oil spray; 2 pounds plum tomatoes, each cut into 6 wedges; 1 onion, halved lengthwise, cut into thin wedges; 2 tablespoons extra-virgin olive oil; 4 garlic cloves, coarsely chopped; 1 tablespoon grated orange peel; 1/2 cup orange juice; 2 cups penne (about 8 ounces); 3/4 cup chopped fresh basil; 1/4 cup chopped pitted Kalamata olives; 1/4 cup freshly grated pecorino Romano cheese

Servings: persons

Nonstick vegetable oil spray
2 pounds plum tomatoes, each cut into 6 wedges
1 onion, halved lengthwise, cut into thin wedges
2 tablespoons extra-virgin olive oil
4 garlic cloves, coarsely chopped
1 tablespoon grated orange peel
1/2 cup orange juice
2 cups penne (about 8 ounces)
3/4 cup chopped fresh basil
1/4 cup chopped pitted Kalamata olives
1/4 cup freshly grated pecorino Romano cheese

1
Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450F.
2
Spray 2 rimmed baking sheets with nonstick spray.
3
Spread tomatoes on 1 sheet and onion on second sheet.
4
Drizzle 1 tablespoon oil over vegetables on each.
5
Sprinkle garlic and orange peel over both.
6
Sprinkle with salt and pepper.
7
Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes.
8
Cool slightly.
9
Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
10
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
11
Reserve 1/2 cup pasta cooking water.
12
Drain pasta; return to pot.
13
Add tomato and onion mixtures, basil, and olives to pasta.
14
Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten.
15
Transfer to bowl.
16
Sprinkle with cheese.

320

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Nonstick vegetable oil spray, 2 pounds plum tomatoes, each cut into 6 wedges, 1 onion, halved lengthwise, cut into thin wedges, 2 tablespoons extra-virgin olive oil, and more.

Yes, Penne with Roasted-Tomato Sauce, Orange, and Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!