Penne with Slow-Roasted Cherry Tomatoes and Goat Cheese
	1 lb    red and yellow cherry tomatoes   1 1/2 Tbs    extra-virgin olive oil   1 tsp    kosher salt   1/2 lb    penne   3 oz    fresh goat cheese   1/2 cup    loosely packed fresh basil leaves, torn into pieces     Additional kosher salt and freshly ground black pepper     1 Preheat the oven to 250 degrees F. 2 Line a large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheet. Drizzle the tomatoes with 1/2 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. 3 Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta. 4 Cook the pasta in salted boiling water according to the package directions. Remove 1/2 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 1 tablespoon olive oil. Toss well and season with salt and pepper. Serve warm.   Servings: 4 Cooking time: 2 hours and 15 minutes    Cooking Tips You may sustitute other firm cheeses, such as cheddar or pepper jack.   Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.