Ingredients

2 pounds cherry tomatoes
3 tablespoons olive oil
1-1/2 teaspoons salt
1 pound penne
about 1 cup fresh basil, torn into small pieces
salt and pepper
6 ounces fresh goat cheese, crumbled

Cooking Instructions

Preheat the oven to 250 degrees. Line two baking sheets with parchment paper. Halve the cherry tomatoes and place, cut side up, in a single layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and evenly sprinkle on the salt. Roast in the oven until the tomatoes are slightly crinkly and dried around the edges but still moist (about 2 hours.)

Cook the penne in salted boiling water as directed on the package. Reserve 1 cup of the pasta cooking water and then drain the pasta well. Transfer the pasta to a large, pre-warmed serving bowl. Add the tomatoes, basil, reserved cooking liquid and remaining 2 tablespoons of olive oil. Toss to combine and season with salt and pepper as needed. Top with the crumbled goat cheese and serve.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com