Penne with Roasted Cherry Tomatoes
Elevate your weeknight dinners with this delightful Penne with Roasted Cherry Tomatoes recipe—a simple yet flavorful pasta dish bursting with fresh ingredients and vibrant colors. Sweet, caramelized cherry tomatoes roasted to perfection are the star of this dish, infused with the aromatic richness of garlic and a hint of spice from optional red pepper flakes. Tossed with al dente penne pasta and finished with fragrant basil leaves and a sprinkling of Parmesan cheese, this recipe strikes a perfect balance between comfort food and elegance. Ready in just 40 minutes, it’s ideal for busy days when you crave a homemade Italian-inspired meal. With its irresistible combination of savory and sweet, this recipe is sure to become a staple in your pasta repertoire. Perfect for vegetarian dinners and packed with garden-fresh flavor!
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Recipe Information
Ingredients
- 400 grams penne pasta
- 500 grams cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 10 leaves fresh basil leaves
- 50 grams grated Parmesan cheese
Instructions
Preheat the oven to 200°C (400°F).
Wash and dry the cherry tomatoes. Place them on a baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Peel and thinly slice the garlic cloves. Scatter them over the tomatoes.
Roast the tomatoes in the oven for 20-25 minutes, or until they are soft, slightly caramelized, and begin to burst.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Optional: Add the red pepper flakes to the oil and sauté for about 30 seconds to release their flavor.
Add the roasted cherry tomatoes and any juices from the baking sheet into the skillet. Stir gently to combine.
Add the cooked penne to the skillet and toss to coat in the tomato mixture. If the sauce is too thick, add a bit of the reserved pasta water, 1-2 tablespoons at a time, until the desired consistency is achieved.
Tear the fresh basil leaves into smaller pieces and add them to the pasta. Toss everything together.
Serve the pasta hot, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 3244 mg | 141% | |
| Total Carbohydrate | 317.4 g | 115% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 13.1 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2069 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
