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.
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