This blog has become a journal of cooking recipes and tips. I initially started this blog so that my nieces would have my recipes when they needed them. I included a lot of recipes that their mother gave me so they have those as well. Shelley, their mother and my sister-in-law, is an amazing cook and baker. She keeps a detailed journal of all of her recipes and her mother’s recipes to hand down to her girls. I have made so many of her recipes, now the girls have them at their fingertips.
In all the years I have been cooking, I have learned that mistakes are just as important as successes. They are both important when you are going through the process. Remember, no matter how long you do something, whether professionally or at home, there is always something to be learned. My sister-in-law and her girls always come the day before Thanksgiving and we cook and laugh while preparing the next day’s feast.
This recipe calls for roasting the tomatoes, which is why I chose it. There are usually three reasons to roast tomatoes. One, because it is the end of the tomato season, you might have a gazillion of them and need to use them before they go bad. Two, they may be low on sweetness and flavor, and roasting them will bring all the sweetness back. Three, you just have to roast them, because they are just that amazing to eat. This is one recipe I would have put on my menu for Thanksgiving.
The roasted tomatoes in this dish become so caramelized and sweet, it is almost addicting. The heat simply concentrates the sugars and flavor in this fruit (you know tomatoes are a fruit, right?). They become wickedly delicious, and every bite is a mouthful of pure joy. In this recipe, they are paired with pasta. If you chose a pasta with little ridges in them, the pasta will pick up the juices of the tomatoes which makes this dish perfect and savory in every way. Add small pieces of mozzarella for even more cheesy goodness.
This recipe is my own and makes a beautiful bowl to serve 4 to 6 lucky people.
Ingredients for Penne with Roasted Cherry Tomatoes:
2 pints small cherry tomatoes, halved
⅓ cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
2 garlic cloves, chopped
1 teaspoon kosher salt, plus more for pasta water
Freshly ground black pepper
¼ cup freshly grated Parmesan-Reggiano, plus more for serving
1/2 cup mozzarella, shredded
3/4 cups panko bread crumbs
½ pound penne pasta (preferably the kind with ridges)
Preheat oven to 350 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.
Place in oven and roast for 15 minutes.
Remove from oven, and sprinkle cheese and bread crumbs on top.
Bake until cheese has melted, about 10 to 15 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.
It’s that simple!
Sunset at the beach
