Roasted Garlic And Tomato Penne Recipes

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-TOMATO SAUCE, ORANGE, AND OLIVES

Steps:

• Position 1 rack in bottom third of oven and 1 rack in middle of oven; preheat to 450°F. Spray 2 rimmed baking sheets with nonstick spray. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle 1 tablespoon oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onion and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet, scraping up any browned bits from bottom of sheets.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Reserve 1/2 cup pasta cooking water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

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.

PENNE WITH ROASTED CHERRY TOMATOES

Steps:

• Preheat the oven to 425 degrees.
• Line bottom of a casserole dish with tomato halves in a single layer.
• Pour oil on top, season with salt and pepper.
• Sprinkle cheese and breadcrumbs on top.
• Bake until tomatoes have wilted, about 20 minutes.
• Meanwhile, bring a pot of water to boil.
• Season with enough sea salt so that water is pretty salty.
• When tomatoes are just about done, add penne to water and cook until al dente.
• Scoop out a cup of the pasta water and reserve.
• Drain pasta and toss right into casserole and fold pasta into tomato mixture, adding 2-3 Tablespoons more olive oil, to coat.
• Taste, adjust seasoning, if it is dry, add some of the pasta water.
• Serve, passing more grated cheese at the table.
• I have added chopped fresh basil when tossing the pasta and really love the flavor it brings.

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.

PENNE WITH PAN-ROASTED TOMATOES AND WHITE BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook over medium-high heat, stirring occasionally, for 10 minutes, or until al dente. Drain the pasta in a colander and return it to the pot.
• Meanwhile, cut the tomatoes in half, scrape the seeds out of each half with a small tool or your finger, and cut into 1-inch pieces. Peel the garlic and leave the cloves whole. Coarsely chop the basil leaves.
• Heat the oil in a large skillet over medium heat. Add the tomatoes and garlic, cover, and cook for 10 to 12 minutes, or until the garlic is soft. Remove the garlic from the pan and set aside. Put the beans in a strainer and rinse under running water. Drain the beans and add them to the pan, then remove the pan from the heat. Smash the garlic with a fork and add it to the drained pasta. Add the tomatoes and basil, stir well, and season with salt and pepper. Pour the pasta into a large serving bowl, sprinkle with the Parmesan cheese, and serve immediately.
• Basil is native to India, though it's since become integral to the cooking of countries as far a field as Italy and Thailand. When it migrated to Italy, it became a symbol of love, with young women wearing sprigs in their hair to encourage their suitors.