Roasted Tomato Penne with Goat Cheese
Roasted cherry-style tomatoes tossed with penne and creamy goat cheese for a simple, bright weeknight pasta.
Equipment
- Baking Sheet
- aluminum foil or parchment
- Large Pot
- Colander
- Mixing Bowl
- spoon or tongs
Ingredients
- 12 ounces roma tomatoes trimmed and halved (quarter if large)
- 1/4 cup olive oil
- 3 sprigs fresh thyme
- salt to taste
- black pepper to taste
- 1 pound penne pasta cooked according to package directions
- 1/3 cup goat cheese crumbled
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment.
- Place the trimmed and halved roma tomatoes in a bowl. Drizzle with the olive oil, add the thyme sprigs, and season with salt and black pepper; toss to coat.
- Arrange the tomatoes on the prepared baking sheet in a single layer with the cut side up.
- Roast in the preheated oven until tomatoes are slightly shriveled and juicy, about 25 minutes.
- Meanwhile, cook the penne in a large pot of salted boiling water according to package directions; drain and return to the pot or a serving bowl.
- Divide the cooked penne among serving bowls, top with the roasted tomatoes (remove thyme sprigs if desired), and sprinkle with crumbled goat cheese.
- Serve immediately.
Notes
- Use quartered tomatoes if they are large.
- Remove thyme sprigs before serving if preferred.
- Adjust salt and pepper to taste.