Penne with Roasted Cherry Tomato Sauce - Daily Mediterranean Diet

Roasting cherry tomatoes intensifies their sweetness to create an ultraflavorful fresh yet simple sauce for pasta.

Penne with Roasted Cherry Tomato Sauce
SERVES 6 VEG
WHY THIS RECIPE WORKS Fresh, simple tomato sauce represents Italian cuisine at its finest—basic ingredients combined with a deft hand to create a final product that is much more than the sum of its parts. We started with cherry tomatoes since they are reliably sweet and available year round, then added more flavor by tossing them with a little sugar, salt, pepper, red pepper flakes, and slivered garlic. A splash of balsamic vinegar, a traditional Italian ingredient, added some color and tang to the mixture. We then roasted them in a single layer on a baking sheet, which allowed their excess liquid to cook off and concentrated the tomatoes’ sweetness. Chopped fresh basil and Parmesan cheese were the perfect finishing touches. Grape tomatoes can be substituted for the cherry tomatoes, but because they tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet.

1 shallot, sliced thin
¼ cup extra-virgin olive oil
2 pounds cherry tomatoes, halved
3 large garlic cloves, sliced thin
1 tablespoon balsamic vinegar
1½ teaspoons sugar, or to taste
Salt and pepper
¼ teaspoon red pepper flakes
1 pound penne
¼ cup coarsely chopped fresh basil
Grated Parmesan cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toss shallot with 1 teaspoon oil in bowl. In separate bowl, gently toss tomatoes with remaining oil, garlic, vinegar, sugar, ½ teaspoon salt, ¼ teaspoon pepper, and pepper flakes. Spread tomato mixture in even layer in rimmed baking sheet, scatter shallot over tomatoes, and roast until edges of shallot begin to brown and tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Let cool for 5 to 10 minutes.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup
cooking water, then drain pasta and return it to pot. Using rubber spatula, scrape tomato mixture onto pasta. Add basil and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve with Parmesan.

VARIATIONS
Penne with Roasted Cherry Tomatoes, Olives, Capers, and Pine Nuts
SERVES 6 VEG
Grape tomatoes can be substituted for the cherry tomatoes, but because they tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet.
2 pounds cherry tomatoes, halved
¼ cup extra-virgin olive oil
¼ cup capers, rinsed
3 large garlic cloves, sliced thin
1½ teaspoons sugar, or to taste
Salt and pepper
½ teaspoon red pepper flakes
1 pound penne
½ cup pitted kalamata olives, chopped
¼ cup pine nuts, toasted
3 tablespoons chopped fresh oregano
Grated Pecorino Romano cheese

1. Adjust oven rack to middle position and heat oven to 350 degrees. Gently toss tomatoes with oil, capers, garlic, sugar, ½ teaspoon salt, pepper flakes, and ¼ teaspoon pepper in bowl. Spread tomato mixture in even layer in rimmed baking sheet and roast until tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Let cool for 5 to 10 minutes.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Using rubber spatula, scrape tomato mixture onto pasta. Add olives, pine nuts, and oregano and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve with Pecorino Romano.

Penne with Roasted Cherry Tomatoes, Arugula, and Goat Cheese
SERVES 6 VEG
Grape tomatoes can be substituted for the cherry tomatoes, but because they tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet.
1 shallot, sliced thin
¼ cup extra-virgin olive oil
2 pounds cherry tomatoes, halved
3 large garlic cloves, sliced thin
1 tablespoon sherry or red wine vinegar
1½ teaspoons sugar, or to taste
Salt and pepper
¼ teaspoon red pepper flakes
1 pound penne
4 ounces (4 cups) baby arugula
4 ounces goat cheese, crumbled (1 cup)

1. Cook 2 tablespoons oil and garlic in 12-inch skillet over medium heat, stirring often, until garlic turns golden but not brown, about 3 minutes. Stir in tomatoes and cook until tomato pieces begin to lose their shape, about 8 minutes. Stir in spinach, 1 handful at a time, and cook until spinach is wilted and tomatoes have made chunky sauce, about 2 minutes.
2. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.
3. Stir mint, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper into sauce and season with sugar to taste. Add sauce and remaining 1 tablespoon oil to pasta and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve, passing feta separately.

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