Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese – a delicious recipe with tomatoes, extra virgin olive oil, kosher salt, goat cheese, penne, basil. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Preheat the oven to 250F and line 2 large baking sheets with parchment paper.
2
Halve each tomato and place cut side up in one flat layer on the baking sheets.
3
Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt.
4
Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
5
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
6
Cook the pasta in salted boiling water according to the package directions.
7
Remove 1 cup of the cooking liquid and reserve.
8
Drain the pasta well and return to the pot.
9
Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil.
10
Toss well and season with salt and pepper.
11
Serve warm.
324
kcal
Calories
26
g
Fat
11
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 pounds red and yellow cherry tomatoes, 3 tablespoons extra virgin olive oil, 2 teaspoons kosher salt, 6 ounces fresh goat cheese, and more.
Yes, Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese 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.
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