Penne with Slow-Roasted Tomatoes and Goat Cheese



I bought two logs of some really fantastic goat cheese from Costco a couple of weeks ago to make Smitten Kitchen's tomato shortcakes with whipped goat cheese, which was yummy but not quite blog-worthy. With a whole lot of extra goat cheese to use up, I found this recipe that conveniently used up the rest of the log, as well as the rest of the cherry tomatoes I had lying around. Don't you love when you find that perfect kitchen clean-out recipe? It ended up tasting great and was a really easy dinner to have in my back pocket for the future. It's like a tangier tomato-and-basil version of alfredo, but way easier to make.

Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese
(Recipe from Sara Moulton via the Food Network)


  • 2 lbs red and yellow cherry tomatoes
  • 3 tbsp extra-virgin olive oil
  • 2 tsp kosher salt
  • 1 lb penne
  • 6 oz fresh goat cheese
  • 1 cup loosely packed basil leaves, torn into pieces (I chiffonaded them)
  • Salt and pepper

  1. Preheat oven to 250 degrees F. Line a sheet pan with aluminum foil
  2. Halve each tomato, place on baking sheet, and toss with 1 tbsp olive oil and all of the kosher salt. Arrange all tomato halves to be cut side up. Roast tomatoes until dried around the edges but still moist, around 2 hours. 
  3. Crumble the goat cheese and refrigerate until ready to serve the pasta. 
  4. Cook the penne in salted boiling water according to package directions. Before draining, remove 1 cup cooking water and reserve. Drain the pasta and add back to the pot. 
  5. Add the roasted tomatoes, goat cheese, basil, reserved cooking water, and remaining 2 tbsp olive oil to the pasta. Toss well and season to taste with salt and pepper. Serve warm. 

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