Penne with Roasted Cherry Tomatoes
This dish, which comes together in less than 30 minutes, is taking advantage of the last few weeks of the farmer’s market. The weather is turning cooler and the bright summer produce is fading as the fall produce is taking over.
I’m just able to find a few summery items, such as these beauties. And by roasting the fruit, the dish feels like a bridge between the two seasons.
This dinner is perfect for a weeknight dinner as it comes together quickly with just a handful of ingredients.
Preheat the oven to 400 degrees. Toss a pint of cherry tomatoes in a glug of olive oil and a sprinkle of salt. Spread them out on a baking sheet and roast for about 20 minutes.
Bring a pot of salted water to a boil and add half a pound of penne pasta, or use the pasta of your choice, and cook to al dente according to package directions. Reserve some of the pasta water and return the empty pot to the stove over low heat. Add a couple of tablespoons of olive oil and a couple of splashes of reserved pasta water.
Thinly slice three or four cloves of garlic and add to the pot, cooking for two to three minutes until softened. Add the pasta back in and season with salt and pepper to taste. Toss in a handful of thinly sliced basil. Scoop into bowls and top with the roasted cherry tomatoes. Finish with a sprinkle of parmesan cheese if desired. Enjoy!