Recipe Background
Penne Pomodoro is the elevation of the traditional "pasta and red sauce" dinner; no other red sauce can compete with the shining sweet tomato flavor, mellowed from roasting in the oven and mingling with aromatic garlic and smooth olive oil. Likewise, no other pasta can compete with penne for catching every drop of that sauce and delivering it to your eagerly-awaiting tastebuds. This is a meal that might seem simple on the surface, and Penne Pomodoro does indeed take less than half an hour to make, but perfection doesn't need to be elaborate. It just has to make you go "mmm."
Penne Pomodoro is the elevation of the traditional "pasta and red sauce" dinner; no other red sauce can compete with the shining sweet tomato flavor, mellowed from roasting in the oven and mingling with aromatic garlic and smooth olive oil. Likewise, no other pasta can compete with penne for catching every drop of that sauce and delivering it to your eagerly-awaiting tastebuds. This is a meal that might seem simple on the surface, and Penne Pomodoro does indeed take less than half an hour to make, but perfection doesn't need to be elaborate. It just has to make you go "mmm."
Ingredients
- 32 ounces cherry tomatoes grape tomatoes, Roma tomatoes, or any other small tomato, cut in half or quartered, depending on the size of the tomatoes
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 16 ounces of penne noodles
- 1/2 teaspoon granulated sugar
- fresh basil optional, for topping
- shaved parmesan optional, for topping
Directions
- Preheat the oven to 450 degrees F.
- Place the tomatoes on a rimmed baking sheet.
- Drizzle 2 tablespoons of olive oil over the tops of the tomatoes.
- Add the garlic, salt, and pepper to the tomatoes, tossing them to coat.
- Spread the tomatoes in an even, single layer along the baking sheet.
- Roast the tomatoes in the oven until shriveled to the desired doneness, about 10-15 minutes.
- Boil water in a pot on the stovetop.
- Cook the penne in the boiling water until al dente.
- Drain the noodles and place them in a serving bowl.
- Transfer the roasted tomatoes from the oven to a blender.
- Add the remaining olive oil and sugar to the blender.
- Blend the tomato mixture until smooth.
- Pour the red sauce over the noodles and toss to coat.
- Top with the basil and parmesan and serve.
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