BAKED GOAT CHEESE PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F. Bring a large pot of salted water to a boil.
- Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes.
- While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
- Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil.
PENNE WITH SLOW-ROASTED CHERRY TOMATOES AND GOAT CHEESE
Provided by Sara Moulton
Categories Cheese Pasta Tomato Side Roast Goat Cheese Basil Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 250°F and line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in one flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.
PENNE WITH SLOW ROASTED CHERRY TOMATOES AND GOAT CHEESE
Make and share this Penne With Slow Roasted Cherry Tomatoes and Goat Cheese recipe from Food.com.
Provided by Sharon123
Categories Penne
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 250 degrees F.
- Line 2 large baking sheets with parchment paper or wax paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Put a slice of garlic on top of each tomato half. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours(be careful not to burn the garlic). I check after about a 1/2 hour and push the garlic down into the tomato.
- Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
- Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm. Enjoy!
Nutrition Facts : Calories 466.5, Fat 17.2, SaturatedFat 7.1, Cholesterol 22.4, Sodium 738.4, Carbohydrate 67.8, Fiber 10.3, Sugar 4.8, Protein 13.5
PENNE WITH ROASTED CHERRY TOMATOES
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
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 ROASTED CHERRY TOMATOES
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
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
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