Chilled Penne With Roasted Garlic And Yellow Tomato Recipes

ROASTED GARLIC AND TOMATO PENNE

Steps:

• Preheat the oven to 400ºF. Cut the top quarter off the head of garlic, drizzle the bulb with olive oil, and wrap tightly in a square of aluminum foil. Place in the oven on the middle rack and bake 50 minutes or until soft and brown.
• Meanwhile, place tomatoes on a rimmed baking sheet, drizzle with 1 tablespoon olive oil, and season with salt and pepper. Place in the oven and bake 40 minutes, stirring once or twice to make sure they don't burn.
• While the tomatoes and garlic are roasting, bring a large pot of water to a boil and cook the penne according to package directions, reserving 1/2 cup cooking water just before draining. Return the pasta to the pot.
• Once the tomatoes and garlic are done, remove from the oven and mash the tomatoes with a fork. Squeeze the garlic out into the tomatoes, add another tablespoon of olive oil, and mash it all together with the fork. Add the tomato sauce to the pasta along with a splash of the reserved cooking liquid and stir to coat completely. You can add more pasta water or olive oil if you prefer to loosen the sauce up a bit. Add the basil and stir one more time, then serve topped with Parmesan cheese.

PENNE WITH ROASTED TOMATOES, GARLIC, AND WHITE BEANS

Steps:

• Preheat the oven to 450 degrees F.
• Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes.
• Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot.
• When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan.

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.

HOT PENNE WITH CHILLED TOMATO SAUCE AND CHARRED TUNA

Steps:

• Place all the sauce ingredients in the bowl of a food processor. Pulse on and off until roughly chopped. Pour the sauce into a bowl, cover and refrigerate until ready to use.
• Bring four quarts of water to the boil with one tablespoon of salt, or to taste, and add the penne. Cook, stirring down with the fork, for 10 to 12 minutes.
• Meanwhile, place a cast-iron skillet over high heat and sprinkle the pan with one tablespoon of kosher salt. When the salt begins to sputter, add the tuna steak, sprinkle the top of the steak with more salt and cook until lightly charred, about three minutes per side. Transfer the steak to a cutting board.
• Drain the pasta and toss with the remaining tablespoon of olive oil. Divide the pasta and sauce among four dishes. Slice the tuna into quarter-inch slices and place over the sauce. Serve immediately.

PENNE WITH TOMATOES BASIL AND GARLIC

Steps:

• Cook the penne in boiling salted water and drain when al dente.
• Pour the oil into a large serving bowl and add the penne. Toss and add the tomatoes, basil and garlic. Season to taste with salt and pepper and serve.

ROASTED TOMATO AND GARLIC PENNE

Steps:

• Preheat oven to 375 degrees.
• Start your water for the pasta. Add salt to your boiling water just before adding the pasta. Cook as directions on the box imply. However, if you are going to turn this into a casserole, don't cook pasta fully.
• Wash and dry grape tomatoes. Place them on a cookie sheet. Peel garlic and place whole on same cookie sheet. Drizzel the olive oil over all, making sure all ingredients are covered. Sprinkle generously with salt and pepper.
• Roast in the oven until the tomatoes have burst open and the garlic is soft.
• Drain pasta and set aside in large bowl.
• Once tomatoes and garlic are done pull the cookie sheet out (leave oven on if your going to make the casserole) and using a potato masher, smash the tomatoes and garlic, making a sauce. Pour over pasta and stir. Add 1/2 the cheese and mix inches Using the other half on top along with chopped basil for garnish.
• If your making a casserole. Pour the pasta, tomatoe and garlic mixture, 1/2 cheese into a baking dish. Cover the top with remaining cheese and bake until golden and bubbly. Use basil when serving for garnish.
• Serve with a green salad and crusty bread.

ROASTED PEPPER CHICKEN PENNE

Steps:

• Place chicken in a large resealable plastic bag; add vinegar. Seal bag and turn to coat; refrigerate for 15 minutes., Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion and garlic in oil for 1 minute. Drain and discard vinegar. Add chicken to skillet; cook for 4-5 minutes or until meat is no longer pink., Stir in the tomatoes, red peppers, broth, Italian seasoning and salt. Bring to a boil over medium heat; cook and stir for 4-5 minutes or until heated through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.,