Roasted Tomato Feta Penne With Arugula Pesto Recipes

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PENNE WITH ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome. She was one of a band of cooks who helped distinguish "cucina casalinga," roughly translated as "housewives' cooking." From her humble kitchen, Ms. di Mauro mentored some of the best Italian chefs and restaurateurs in the United States, including Mario Batali, Lidia Bastianich, Piero Selvaggio and Tony May. Her recipe is easy and calls for just five ingredients - cherry tomatoes, olive oil, pecorino romano and penne pasta - but get your hands on the best ingredients you can afford. Ms. di Mauro intended this to serve four as a first course, but if you're making this for dinner, double the recipe.

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 7

1 pound small cherry tomatoes, halved
1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
Sea salt
Freshly ground black pepper
1/4 cup freshly grated pecorino romano, more for serving
1/4 cup bread crumbs
1/2 pound penne

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.

Nutrition Facts : @context http, Calories 525, UnsaturatedFat 24 grams, Carbohydrate 52 grams, Fat 30 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 493 milligrams, Sugar 5 grams

ROASTED TOMATO PESTO



Roasted Tomato Pesto image

The concentrated sweetness of slow-roasted tomatoes balanced with savory thyme and a touch of red-wine vinegar makes this healthy pesto recipe a must-try for any tomato lover. Try it in place of tomato sauce on your next pizza or as a "secret" ingredient in your next lasagna.

Provided by Hilary Meyer

Categories     Italian Diabetic Recipes

Time 2h30m

Number Of Ingredients 9

1 ⅔ pounds medium plum tomatoes (6 to 8), halved and seeded
1 tablespoon extra-virgin olive oil
½ teaspoon salt, divided
3 tablespoons finely shredded Grana Padano or Parmigiano-Reggiano cheese
3 tablespoons pine nuts, toasted (see Tip)
1 ½ teaspoons fresh thyme
1 teaspoon red-wine vinegar
1 small clove garlic
¼ teaspoon freshly ground pepper

Steps:

  • Preheat oven to 300 degrees F.
  • Place tomatoes cut-side up on a baking sheet; drizzle with oil and sprinkle with 1/4 teaspoon salt. Roast until shriveled and brown on the bottom, 1 1/2 to 1 3/4 hours.
  • Once cooled, place the tomatoes and the remaining 1/4 teaspoon salt in a food processor; add cheese, pine nuts, thyme, vinegar, garlic and pepper. Pulse until well combined, scraping down the sides once or twice.

Nutrition Facts : Calories 31.4 calories, Carbohydrate 2.2 g, Cholesterol 0.7 mg, Fat 2.3 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 91 mg, Sugar 1.3 g

PENNE WITH ROASTED CHERRY TOMATOES



Penne With Roasted Cherry Tomatoes image

Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

Provided by Liza at Food.com

Categories     Penne

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

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
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)

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.

Nutrition Facts : Calories 478.7, Fat 18.8, SaturatedFat 2.7, Sodium 76, Carbohydrate 72.4, Fiber 10.5, Sugar 4.5, Protein 8.2

PENNE WITH CHICKEN, ARUGULA, ROASTED TOMATOES, AND FETA



Penne with Chicken, Arugula, Roasted Tomatoes, and Feta image

Categories     Chicken     Pasta     Tomato     Roast     Low Fat     Quick & Easy     Feta     Arugula     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 12-ounce bags cherry tomatoes
2 tablespoons olive oil
5 large garlic cloves, chopped
3/4 teaspoon dried crushed red pepper
2 cups shredded roasted chicken breasts without skin (from purchased roast chicken)
8 ounces penne pasta
6 cups arugula leaves
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Preheat oven to 475°F. Mix cherry tomatoes, oil, garlic, and crushed red pepper on rimmed baking sheet. Sprinkle with salt and pepper. Bake until tomatoes are soft and beginning to brown in spots, stirring occasionally, about 20 minutes. Transfer tomato mixture, including any juices, from sheet to large skillet. Add chicken to skillet and simmer until heated through, about 5 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Ladle out 1/4 cup pasta cooking water and reserve. Drain pasta; return to pot.
  • Add tomato mixture, arugula, and reserved 1/4 cup pasta cooking water to pasta; toss over medium heat just until arugula begins to wilt, about 30 seconds. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with feta cheese and serve.

PENNE WITH ROASTED TOMATOES, CHICKEN, AND MUSHROOMS



Penne with Roasted Tomatoes, Chicken, and Mushrooms image

Provided by Wendy Popp

Categories     Chicken     Mushroom     Pasta     Poultry     Tomato     Roast     Sauté     Winter     Bon Appétit     Virginia

Yield Makes 4 servings

Number Of Ingredients 12

1 pound plum tomatoes, quartered lengthwise, seeded, wedges halved
5 tablespoons olive oil
1 tablespoon dried oregano
12 ounces penne pasta
6 small portobello mushrooms (portobellini), dark gills removed, caps sliced
4 green onions, thinly sliced
3 garlic cloves, minced
3/4 pound chicken tenders, halved lengthwise, then halved crosswise
1 cup crumbled feta cheese
1 cup grated Parmesan cheese
1/2 cup low-salt chicken broth
1/4 cup dry white wine

Steps:

  • Preheat oven to 425°F. Combine tomatoes, 2 tablespoons oil, and oregano in small bowl; toss to blend. Place tomatoes on baking sheet. Roast until beginning to dry and wrinkle, about 20 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta; let stand in colander.
  • Heat 2 tablespoons oil in same pot over medium-high heat. Add mushrooms, onions, and garlic and sauté until mushrooms are tender and brown, about 10 minutes. Transfer mushroom mixture to medium bowl. Heat remaining 1 tablespoon oil in same pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until brown and cooked through, about 5 minutes. Add mushroom mixture and roasted tomatoes to pot. Add penne, feta, Parmesan, chicken broth, and wine; toss until heated through and sauce coats pasta, about 4 minutes. Season to taste with salt and pepper.

BAKED FETA PASTA WITH TOMATOES (TIKTOK VIRAL!)



Baked Feta Pasta with Tomatoes (TikTok Viral!) image

Baked Feta Pasta with Tomatoes, a viral tiktok recipe with fresh basil, warmed and baked feta cheese, delicious pasta of choice and baked soft tomatoes. Delicious, rich and flavorful BOLD tastes.

Provided by Trisha Haas - Salty Side Dish

Categories     TikTok Recipes

Time 45m

Number Of Ingredients 8

2 pints Grape Tomatoes
1/3 cup Extra Virgin Olive Oil
2-3 chopped Garlic Cloves
Fresh basil bunch (about 1/3rd cup, see notes)
8 oz. block of feta cheese
kosher salt
cracked pepper
8 oz. box of pasta - I recommend Cavatappi

Steps:

  • Preheat oven to 400 degrees.
  • Pour in 2 pints of cherry tomatoes into casserole dish.
  • Place feta cheese block in center of tomatoes.
  • Sprinkle tomatoes and cheese with sea salt, freshly cracked pepper.
  • Drizzle olive oil around dish, approximately 1/3rd cup, going over tomatoes and cheese. Its fine to use a little more or a little less.
  • OPTIONALLY add 1/3rd cup fresh basil leaves - please read article about adding basil leaves prior to baking.
  • Place in oven on 400 for 30 minutes.
  • Move on to boiling pasta al dente according to box. I recommend Cavatappi, however other pastas can be used.
  • Carefully remove dish after 30 minutes. Tomatoes should be popped and cooked, cheese should be hot.
  • Throw in chopped garlic. Add in freshly chopped basil leaves, about 1/4th-1/3rd cup, and mix.
  • Pour in half of the cooked pasta into dish and stir, combining cheese, tomatoes and pasta.
  • Stir in second portion of pasta and continue mixing.
  • Serve while warm.

Nutrition Facts : ServingSize 1 g, Calories 664 kcal, Carbohydrate 25 g, Protein 10 g, Fat 59 g, SaturatedFat 13 g, Cholesterol 34 mg, Sodium 490 mg, Fiber 2 g, Sugar 6 g, UnsaturatedFat 44 g

ROASTED TOMATO & FETA PENNE WITH ARUGULA PESTO



Roasted Tomato & Feta Penne With Arugula Pesto image

Make and share this Roasted Tomato & Feta Penne With Arugula Pesto recipe from Food.com.

Provided by Kermit in Huntsville

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

250 g tomatoes
1/3 cup olive oil
1/4 cup basil leaves
1/4 cup pine nuts (toasted)
1 -2 garlic clove (minced)
2 tablespoons parmesan cheese (grated)
100 g baby arugula leaves
250 g dry penne pasta
1 head broccoli (cut into florets)
200 g feta (crumbled)
lemon zest, to serve

Steps:

  • Preheat oven to 400 F Place tomatoes on a baking tray and drizzle with 2 teaspoons of oil.
  • Season with Salt & Pepper.
  • Roast or 10 minutes until tomatoes start to wilt & remove from oven.
  • Place basil, pine nuts, garlic, parmesan and half the arugula into a food processor. Process until finely chopped. With motor running add the olive oil slowly and season with salt & pepper.
  • Cook pasta as per pkg. directions and add the broccoli the last 2 minutes of cooking and drain well.
  • Return to the pan with the tomatoes, pesto, feta & remaining arugula.
  • Gently toss to combine. Divide among serving bowls.
  • Top with lemon zest and serve immediately.

Nutrition Facts : Calories 613.3, Fat 37.1, SaturatedFat 11.1, Cholesterol 46.8, Sodium 659.6, Carbohydrate 57.7, Fiber 11.2, Sugar 7.1, Protein 18.8

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