Penne with Slow Roasted Cherry Tomatoes and Goat Cheese
Transform your weeknight dinner into a gourmet experience with this Penne with Slow Roasted Cherry Tomatoes and Goat Cheese. Bursting with flavor, this dish features sweet, caramelized cherry tomatoes roasted in olive oil, garlic, and balsamic vinegar for a fragrant, slightly tangy sauce. Creamy goat cheese adds a luscious texture and tangy richness, while fresh basil leaves infuse each bite with garden-fresh vibrance. Tossed with perfectly al dente penne pasta and finished with optional Parmesan cheese for a savory kick, this dish strikes the perfect balance between rustic simplicity and sophisticated taste. Ready in just an hour, it’s an easy yet elegant recipe ideal for both casual dinners and entertaining guests. Perfect as a vegetarian main, this pasta dish will become a go-to favorite for its rich flavors and ease of preparation.
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Recipe Information
Ingredients
- 400 grams penne pasta
- 500 grams cherry tomatoes
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 3 units garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon freshly ground black pepper
- 150 grams goat cheese
- 10 units fresh basil leaves
- 50 grams parmesan cheese (optional)
Instructions
Preheat your oven to 180°C (350°F).
Wash the cherry tomatoes and place them in a large baking dish.
Peel and thinly slice the garlic cloves, then scatter them over the tomatoes.
Drizzle the tomatoes with olive oil and balsamic vinegar. Sprinkle dried oregano, salt, and black pepper evenly over the top.
Toss everything together in the baking dish to ensure the tomatoes are well coated.
Place the baking dish in the preheated oven and roast the tomatoes for 40-45 minutes, stirring once halfway through cooking. The tomatoes should become soft and slightly caramelized.
While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente, then drain and set aside, reserving 1 cup of pasta water.
Once the roasted tomatoes are done, remove them from the oven and gently mash some of them with the back of a spoon to create a light sauce.
In the same baking dish or a large mixing bowl, combine the hot penne pasta with the roasted cherry tomatoes.
Crumble the goat cheese over the pasta and stir gently to combine, adding a few splashes of reserved pasta water if needed to create a creamy consistency.
Tear the fresh basil leaves into smaller pieces and add them to the pasta. Toss to incorporate.
Serve the pasta warm on individual plates, with an optional sprinkle of freshly grated Parmesan cheese on top for extra flavor.
Nutrition Facts
Calories |
2693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.6 g | 139% | |
| Saturated Fat | 46.3 g | 232% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 2610 mg | 113% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 16.0 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 975 mg | 75% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2349 mg | 50% | |
*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.
