Roasted Tomato Penne with Goat Cheese

This Roasted Tomato Penne with Goat Cheese is the kind of dinner that feels both effortless and special. Bright, caramelized roma tomatoes mingle with a drizzle of olive oil and a whisper of fresh thyme, collapsing into a slightly saucy, intensely flavored base that clings to tubes of perfectly cooked penne. Crumbles of tangy goat cheese finish the dish, creating a silky, slightly tangy counterpoint to the sweet roasted tomatoes. The recipe uses simple pantry staples and comes together quickly, making it a favorite for weeknights, casual dinners with friends, or when you want something comforting without a lot of fuss.

I love this version because it celebrates the tomato in a pure, straightforward way. A handful of fresh thyme sprigs and a generous drizzle of olive oil help coax out the tomato’s natural sugars during roasting. Then, the hot pasta stirred right into the pan picks up those concentrated flavors, while goat cheese melts into little pockets of creamy tang. It’s a minimalist approach with maximum impact.

Why this recipe works

Roasting tomatoes concentrates their flavor and softens their flesh so they practically burst when pressed by a fork. Using roma tomatoes keeps the texture meaty and less watery than other varieties. Olive oil elevates the roast and carries aroma, while fresh thyme lends herbaceous notes without overpowering the tomatoes. Penne is an ideal pasta shape: the tubes capture sauce and give pleasant texture contrast. And goat cheese brings a bright, creamy element that’s luxurious without being heavy.

Ingredients

• 12 ounces roma tomatoes, trimmed and halved (quartered if large)
• 1/4 cup olive oil
• 3 sprigs fresh thyme
• salt and pepper, to taste
• 1 pound penne pasta, cooked according to package directions
• 1/3 cup goat cheese

Equipment

• Roasting pan or rimmed baking sheet
• Large pot for boiling pasta
• Colander
• Tongs or pasta fork
• Mixing bowl or large skillet to combine pasta and sauce
• Oven preheated to 400°F (204°C)

Prep and timing

Total time: about 35–40 minutes (includes roasting and pasta cooking). Active time is under 20 minutes. The tomatoes roast for roughly 20–25 minutes, and while they’re in the oven you’ll cook the penne so everything comes together quickly.

Step-by-step directions

Follow these clear, stepwise instructions to make the Roasted Tomato Penne with Goat Cheese. The directions are rewritten to be straightforward while preserving the ingredient amounts and the intended sequence.

1. Preheat your oven to 400°F (204°C). Position a rack in the middle of the oven so the tomatoes roast evenly.
2. Prepare the tomatoes: Trim the roma tomatoes and slice each one in half. If any tomatoes are large, quarter them so pieces are roughly uniform in size. Place the tomatoes cut-side up on a rimmed baking sheet or in a shallow roasting pan in a single layer so they roast rather than steam.
3. Drizzle the tomatoes with 1/4 cup olive oil, making sure each tomato piece gets a little oil on it. Nestle the 3 sprigs of fresh thyme among the tomatoes so the herb roasts together with them and releases its flavor.
4. Season the tomatoes lightly with salt and freshly ground black pepper to taste. Be conservative with salt at this stage; you can adjust after combining with pasta.
5. Roast the tomatoes in the preheated oven for 20–25 minutes, or until they are softened and just beginning to caramelize around the edges. The tomatoes should look slightly shriveled and fragrant when done.
6. While the tomatoes roast, bring a large pot of salted water to a boil. Cook 1 pound penne pasta according to the package directions until al dente. Reserve about 1/2 cup of the starchy pasta cooking water just before draining.
7. Drain the pasta in a colander, then return it to the pot or to a large mixing bowl. If the pasta will sit for a moment before combining, toss it with a splash of olive oil to prevent sticking.
8. Once the tomatoes are finished roasting, remove the baking sheet from the oven. Discard the thyme stems, or strip the leaves from the stems and stir the leaves into the tomatoes if you prefer more herb presence.
9. Using a spoon or spatula, gently press some of the roasted tomato pieces against the pan to release juices and create a loose, saucy texture. You want a mix of intact tomato pieces and broken-down bits for body and flavor.
10. Transfer the roasted tomatoes and their pan juices to the pot or bowl with the cooked penne. Toss gently to combine, adding a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta. Start with a tablespoon or two and add more until you reach a silky consistency that coats the penne.
11. Taste and adjust seasoning with additional salt and pepper if needed. The concentrated tomato flavor may want a little more seasoning depending on the saltiness of your water and cheese.
12. Add 1/3 cup goat cheese in small crumbles across the top of the warm pasta. Toss gently so that some goat cheese melts into the warm pasta and tomato mixture, creating creamy pockets, while other crumbles remain intact for textural contrast.
13. Serve the Roasted Tomato Penne with Goat Cheese immediately. If desired, finish with an extra drizzle of olive oil or a few fresh thyme leaves for garnish.

Tips for success

• Choose ripe but firm roma tomatoes. Overripe tomatoes will collapse too much in the oven and create excess liquid.
• Trim and quarter any large roma tomatoes so that pieces are similar in size and roast evenly.
• Reserve pasta water to help bind the sauce. The starchy water is an easy way to create a silky texture without additional fats.
• If you like a more assertive herbal note, strip the thyme leaves from the stems before roasting so the flavor infuses directly into the tomatoes.
• For additional brightness, finish the dish with a squeeze of lemon juice just before serving—use sparingly so it doesn’t overpower the roasted tomato flavor.

Variations and add-ins

This Roasted Tomato Penne with Goat Cheese is versatile. Here are a few ideas to tweak it based on what you have or your mood:

• Add a handful of baby spinach or arugula to the hot pasta and tomatoes just before serving; the residual heat will wilt the greens and add freshness.
• For extra depth, toss in a small handful of toasted pine nuts or walnuts for crunch.
• If you prefer a heartier meal, stir in cooked chickpeas or white beans at the end for protein and texture.
• Swap or supplement thyme with fresh basil leaves right before serving for a sweeter aromatic profile.

Make-ahead and storing

You can roast the tomatoes ahead of time and refrigerate them for up to 3 days. Reheat gently in a skillet or warm them in the oven, then toss with freshly cooked penne. Leftovers keep well in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of water or olive oil to restore creaminess. Goat cheese will soften and merge into the sauce upon reheating; add a few fresh crumbles just before serving if you’d like more contrast.

Serving suggestions

This pasta is lovely on its own with a simple green salad and crusty bread. It also pairs well with a light grilled vegetable platter, or a composed salad with cucumbers, radishes, and a lemony vinaigrette. For a complete yet gentle meal, serve with a chilled glass of white wine or sparkling water with a twist of citrus.

Final notes

Roasted Tomato Penne with Goat Cheese is proof that simple ingredients treated well can produce something comforting and memorable. The recipe plays on contrasts: sweet and acidic tomatoes, silky pasta, and slightly tangy goat cheese. It’s approachable, speedy, and perfect for those nights when you want dinner to feel thoughtful without a lot of effort.

Make this dish when tomatoes are at their peak for the best results. The transformation that roasting lends—deepening flavor, softening texture, and concentrating sweetness—makes this an ideal summer pasta, but it’s satisfying year-round when you crave something bright and satisfying.

Enjoy this Roasted Tomato Penne with Goat Cheese as a weeknight staple or as a simple showstopper for guests. Its balance of freshness, warmth, and creamy tang makes it a dish you’ll return to again and again.