Penne with Roasted Grape Tomatoes and Fresh Basil
Ingredients
2 pound grape tomatoes or cherry tomatoes, cut in half
6 cloves garlic, minced
2⁄3 cup fresh bread crumbs (I processed 4 slices of bread in the food processor to get these.)
2⁄3 cup Parmesan cheese, grated
Salt and pepper
4 tablespoons olive oil
1 pound penne pasta
1⁄2 cup fresh basil, chopped
Instructions
1. Preheat oven to 400*F. Place tomatoes on a baking sheet. Combine garlic, bread crumbs, and Parmesan cheese in a small bowl. Season with salt and pepper and then sprinkle mixture over tomatoes. Drizzle with olive oil and roast for 30 to 35 minutes.
2. Bring large pot of salted water to boil and cook pasta as directed on packaging. Drain and return to pot. Add tomato mixture, stir well, and serve.
Comments
This recipe is from the blog “In the kitchen with Kath.” The roasted tomatoes were a great change from the normal fresh tomato pastas I make during the summer. Leftovers were equally tasty!
Shown here with Chicken with Goat Cheese Sauce.
Internet - In the Kitchen with Kath