Roasted Tomatoes with Penne and Ricotta Salata

1. 1

   Preheat the oven to 350.

2. 2

   Pour 1/4 cup of the olive oil into a large roasting pan.

3. 3

   Add the tomatoes, onions and garlic and toss to coat with the oil.

4. 4

   Season lightly with salt and pepper and roast for about 50 minutes, or until the tomatoes are soft and starting to brown and the juices have begun to thicken.

5. 5

   In a large pot of boiling salted water, cook the penne until al dente; drain.

6. 6

   Add the penne to the roasting pan, toss and season with salt and pepper.

7. 7

   Transfer the pasta to a large bowl and drizzle with the remaining 2 tablespoons of oil, sprinkle with the ricotta salata and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.