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- Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese
- (Penne con Pomodorini Arrosti e Formaggio di Capra)
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- Ingredients:
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- 2 lbs red and yellow cherry tomatoes
3 tablespoons extra virgin olive oil
2 teaspoons kosher salt
6 ounces fresh goat cheese
1 lb Penne pasta
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper to taste
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- Directions:
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- 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. Makes 4 to 6 servings.
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- That's it!
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