Our garden and the CSA together heaped up the cherry tomatoes a couple of weeks ago. So, I tried out this recipe--and even my non-tomato-loving husband enjoyed it. This is a drier pasta dish--you will not end up with "tomato sauce." Easy and delicious!
~From America's Test Kitchen Healthy Family Cookbook
- 6 c. cherry tomatoes (about 2 pounds), halved*
- 1 shallot, halved and sliced thin (or one small onion)
- 2 T. olive oil
- 1 T. balsamic vinegar
- 3 garlic cloves, sliced thin
- 1 t. sugar*
- 1/8 t. red pepper flakes
- salt and pepper
- 12 oz. whole-wheat penne
- 1/2 c. grated Parmesan (about 1 ounce)
- 1/4 c. shredded fresh basil
- Preheat oven to 350 degrees. Toss tomatoes with shallot, oil, vinegar, garlic, sugar, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread tomatoes out over a rimmed baking sheet. Roast on a rack in the middle position for about 35 to 40 minutes: until the tomato skins have shriveled slightly but tomatoes still retain their shape. Do not stir while roasting. Let cool for 5 to 10 minutes.
- Meanwhile, bring 4 quarts water to a boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
- Gently scrape tomatoes into pot with pasta. Add 1/4 cup of the cheese and basil and toss gently to combine. Before serving, add reserved cooking water as needed to loosen the sauce, season with salt and pepper, and sprinkle with remaining 1/4 cup cheese.