Showing posts with label Penne with Roasted Tomates and Basil. Show all posts
Showing posts with label Penne with Roasted Tomates and Basil. Show all posts

Saturday, September 3, 2011

Penne with Roasted Tomatoes and Basil

Remember how I was complaining last week about how busy I was?

Yeah, right.  I had no idea what the future held ...

I really didn't think I would get this post together in time, but here's the thing:  no matter how busy you are, you have to eat.  Or, at least, I do.  (I'm not one of those people who "forgets" lunch ....)

Anywho, after my Friday classes ended, I hauled my behind into my little Scion and shuffled off to the Kroger, desperate as much for dinner as for something to make for the blog.  And, lo, cherry tomatoes were on sale.


Notice the healthy basil in the midst of the weeds and dead leaves ... thank you, Mother Nature

Despite the wicked heat and drought, we have been enjoying a bumper crop of volunteer basil in our earth boxes.  (I actually planted some last year but was too lazy this spring ... thankfully, Mother Nature had my back.)  Fresh basil + cherry tomatoes + exhausted Wendy = Penne with Roasted Tomatoes and Basil.

This is a recipe based on one from Cooks Illustrated.  The beautiful thing is that you can make it all year long (even sketchy cherry tomatoes will taste delish after they've been roasted).  The even more beautiful thing about this recipe is that the sauce makes itself in the oven.  So throw the tomatoes in the oven, boil the pasta, mix ... and voila!

So keep an eye out for those sale tomatoes (or hit your local farmer's market), and take an evening off without sacrificing your dinner.

Penne with Roasted Tomatoes and Basil

1 pound penne

2 lbs. cherry or grape tomatoes
4 cloves garlic, minced
1/4 c. olive oil
1 tsp. sugar
1/2 tsp. salt (+ 1 Tbs. for pasta water)
1/4 tsp. crushed red pepper
1 Tbs. balsamic vinegar
1/4 c. chopped fresh basil

shredded parmesan, to taste

Preheat oven to 350.

Halve the tomatoes.  Toss gently with oil, sugar, 1/2 tsp. salt, red pepper, garlic, and balsamic vinegar.  Spread the tomatoes on a large rimmed baking sheet, and roast 35 to 40 minutes (until tomatoes shrivel a bit, but don't let them turn to mush).


Meanwhile, cook pasta in salted water according to package direction.  Drain pasta.  Return to pot.  Scrape the cooked tomatoes and juices into the pot, sprinkle with the basil, and toss gently.

Serve topped with parmesan.


Wendy is the author of the Mysteries a la Mode. Visit her on the web or on Facebook.