Penne With Roasted Cherry Tomatoes: A Taste of Simple Perfection

My earliest food memories are intertwined with the scent of ripe tomatoes baking in my grandmother’s sun-drenched kitchen. She would make a simple tomato sauce, letting the sweetness of the tomatoes intensify in the oven, a technique passed down through generations. This penne dish, with its roasted cherry tomatoes, evokes that same feeling of rustic comfort and honest flavors – a tribute to the beauty of simple ingredients prepared with love.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Dietary Type: Vegetarian

Ingredients

• 2 lbs small cherry tomatoes or 2 lbs grape tomatoes, halved
• 1/3 cup extra virgin olive oil
• Sea salt, to taste
• Fresh ground black pepper, to taste
• 1/2 cup freshly grated pecorino romano cheese, plus more pecorino romano cheese, for serving
• 1/2 cup breadcrumbs
• 1 lb penne
• 2-3 tablespoons extra virgin olive oil
• 1/4 cup fresh basil, chopped (optional)

Equipment Needed

• Casserole dish
• Large pot
• Colander

Instructions

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Line the bottom of a casserole dish with the tomato halves in a single layer. This ensures even roasting and prevents them from steaming.
3. Pour 1/3 cup of extra virgin olive oil evenly over the tomatoes.
4. Season generously with sea salt and fresh ground black pepper. Don’t be shy – the seasoning will intensify as the tomatoes roast.
5. Sprinkle 1/2 cup of freshly grated pecorino romano cheese evenly over the tomatoes, followed by 1/2 cup of breadcrumbs. The cheese and breadcrumbs will create a delicious, slightly crispy topping.
6. Bake in the preheated oven until the tomatoes have wilted and softened, about 20 minutes. The breadcrumbs should be golden brown.
7. While the tomatoes are roasting, bring a large pot of water to a rolling boil.
8. Season the boiling water generously with sea salt. The water should taste salty like the sea – this will properly season the pasta.
9. When the tomatoes are almost done roasting (about 5 minutes before the end of the baking time), add 1 lb of penne to the boiling water and cook until al dente. “Al dente” means the pasta should be firm to the bite, not mushy. Follow the package instructions for cooking time, but start checking for doneness a minute or two before the recommended time.
10. Before draining the pasta, scoop out about 1 cup of the pasta water and reserve. This starchy water is liquid gold and will help create a creamy sauce.
11. Drain the penne using a colander.
12. Immediately toss the drained pasta into the casserole dish with the roasted tomato mixture.
13. Add 2-3 tablespoons more of extra virgin olive oil to coat the pasta.
14. Gently fold the pasta into the roasted tomato mixture, ensuring that the pasta is well coated. If the mixture seems dry, add some of the reserved pasta water a little at a time, until you reach your desired consistency. The pasta water will emulsify with the olive oil and cheese, creating a light, flavorful sauce.
15. Taste and adjust the seasoning with more sea salt and fresh ground black pepper as needed.
16. Serve immediately, passing more grated pecorino romano cheese at the table.
17. If desired, toss in 1/4 cup of chopped fresh basil just before serving for added freshness and flavor.

Expert Tips & Tricks

• Roasting Tomatoes: The key to unlocking the sweetness of the tomatoes is roasting them until they’re slightly caramelized. Don’t be afraid to let them get a little color. If your oven tends to burn things easily, you can lower the temperature to 400°F and roast them for a slightly longer time (about 25 minutes).
• Pasta Water: Always reserve pasta water! It’s an invaluable tool for creating a creamy sauce without adding cream. The starch in the water helps the sauce cling to the pasta.
• Cheese: Use a good quality Pecorino Romano cheese. It has a sharper, saltier flavor than Parmesan cheese and complements the sweetness of the tomatoes beautifully. Freshly grate it for the best flavor.
• Breadcrumbs: Use plain breadcrumbs, not seasoned. You want the flavor of the tomatoes and cheese to shine through. You can also use panko breadcrumbs for a crispier topping.
• Make Ahead: You can roast the tomatoes ahead of time and store them in the refrigerator for up to 2 days. When ready to serve, cook the pasta and toss with the roasted tomatoes.
• Spice It Up: Add a pinch of red pepper flakes to the tomatoes before roasting for a little heat.

Serving & Storage Suggestions

Serve this penne with roasted cherry tomatoes immediately after tossing the pasta and sauce together for the best flavor and texture. Offer extra grated pecorino romano cheese at the table. A simple side salad with a light vinaigrette would be a perfect accompaniment.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil if needed to prevent sticking. You can also reheat in the microwave, but the pasta may become slightly softer. Freezing is not recommended, as the pasta texture will change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	480 kcal	24%
Total Fat	19g	29%
Saturated Fat	3g	15%
Cholesterol	0mg	0%
Sodium	80mg	3%
Total Carbohydrate	72g	24%
Dietary Fiber	11g	44%
Sugars	5g	N/A
Protein	9g	18%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free penne pasta.
• Vegan: Omit the pecorino romano cheese entirely or use a vegan Parmesan cheese alternative. Ensure the breadcrumbs are also vegan-friendly.
• Add Vegetables: Add other roasted vegetables like zucchini, bell peppers, or eggplant along with the tomatoes.
• Fresh Herbs: Experiment with different fresh herbs such as oregano, thyme, or parsley in addition to or instead of basil.
• Garlic: Add a few cloves of minced garlic to the tomatoes before roasting for a more robust flavor.
• Different Cheese: Try using ricotta salata or feta cheese crumbled over the pasta instead of pecorino romano.
• Spice: Add a pinch of red pepper flakes to the tomatoes before roasting.

FAQs (Frequently Asked Questions)

Q: Can I use canned tomatoes instead of fresh cherry tomatoes?

A: While fresh tomatoes are ideal, you can use canned diced tomatoes in a pinch. Drain them well and roast them for a shorter amount of time (about 15 minutes).

Q: How do I prevent the breadcrumbs from burning?

A: Keep an eye on the casserole dish while it’s in the oven. If the breadcrumbs start to brown too quickly, cover the dish loosely with foil.

Q: Can I use a different type of pasta?

A: Yes, any short pasta shape will work well in this dish, such as rigatoni, farfalle, or fusilli.

Q: Is it necessary to use pecorino romano cheese?

A: Pecorino romano adds a unique salty, sharp flavor that complements the tomatoes beautifully. However, you can substitute Parmesan cheese if you prefer.

Q: How can I make this dish creamier?

A: For a creamier sauce, add a tablespoon or two of mascarpone cheese or heavy cream at the end, along with the pasta water.

Final Thoughts

This penne with roasted cherry tomatoes is a celebration of simplicity. It’s a dish that proves you don’t need a long list of ingredients or complicated techniques to create something truly delicious. I encourage you to give this recipe a try and experience the joy of perfectly roasted tomatoes, al dente pasta, and the magic of simple, fresh flavors coming together in perfect harmony. Feel free to experiment with variations and substitutions to make it your own, and don’t hesitate to share your feedback! This dish pairs perfectly with a crisp white wine, making it a wonderful meal for a casual weeknight or a relaxed weekend gathering.