Penne With Roasted Cherry Tomatoes
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound small cherry tomatoes, halved
- ⅓cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
- Sea salt
- Freshly ground black pepper
- ¼cup freshly grated pecorino romano, more for serving
- ¼cup bread crumbs
- ½pound penne
Nutritional analysis per serving (4 servings)
500 calories; 28 grams fat; 4 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 52 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 10 grams protein; 478 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Step 2
Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
Private Notes
Comments
I make this often. I include 4-5 cloves of garlic, chopped finely, to the halved grape tomatoes, a Tablespoon of balsamic vinegar and occasionally red bell pepper. I roast at 375 for about 40 minutes and serve with fresh basil and grated cheese. It ALWAYS gets compliments.
I don't understand why the NYT recipes always slather otherwise healthy meals in olive oil or butter. I get that it tastes great that way but for those of us on diets (most of us, I'd wager) many recipes work just fine cutting back on the oil. @Sam Sifton, can there be a side note included on creative ways to lighten up some of these recipes?
I added basil and garlic to the tomatoe mixture.I also omitted the extra olive oil when tossing the pasta together with the veggie mix.
Easy dinner to get together in a hurry. Doubled it for dinner portions; I only used 1/2 c. of olive oil but think I maybe didn't even need that much. Served with Italian sausages on the side. Next time I will add the garlic and basil that others suggested (saw the suggestion too late). Perfect way to use up a bunch of cherry tomatoes that I got for next to nothing in a veggie box from Flashfood!
This recipe is much better than it seems at first glance. Without reading the comments or the accompanying recipe, I added peeled, smashed garlic to the tomatoes and about ½ cup of chopped basil when I mixed in the rigatoni (instead of penne). I didn’t measure the olive oil or cheese, but the exact quantities weren’t critical. The dish came together nicely, but since I used a brioche bun for my breadcrumbs, it turned out a bit pasty. To fix this, I put it back in the oven for 10-15 minutes. Once the breadcrumbs, cheese, pasta, and tomatoes melded together and the edges became crisp, the dish was delicious, with the occasional pop of garlic adding to the flavor. Mmm, so good!
One of my favorite recipes! I brown some sliced italian sausage in the pan before adding the tomatoes if I want something heartier. Also, I love how it turns out with breadcrumbs from seeded bread, so sometimes I sprinkle on a spoonful of ground flaxseed if I only have regular breadcrumbs. The original recipe as written is excellent all by itself though!
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