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roasting European, Italian
Penne with Tomato and Basil Recipe-1492

Photo by: David Loftus
Comments: 1


Yield: Serves 4


  • 1 1/2 pints cherry tomatoes
  • A few lugs of olive oil
  • Sea salt and freshly ground black pepper
  • A good drizzle of balsamic vinegar
  • 1 pound dried penne pasta
  • 7 ounces Kalamata olives, stoned and halved
  • A good handful of fresh basil, leaves picked and torn
  • A piece of pecorino cheese, for grating


Preheat your oven to 400°F.

Throw the tomatoes into a large roasting pan, drizzle with olive oil, add salt and pepper and roast for 20 minutes. Squash with a fork to get the juices going and drizzle over the balsamic vinegar.

Bring a large pan of salted water to the boil and cook the pasta following package instructions until al dente. Drain and add the roasted tomato sauce with the olives and torn basil leaves.

Season and serve with some of the pecorino grated over the top.


© 2015 Jamie Oliver

Note from Cookstr's Editors

Nutritional information is based on using 1 teaspoon of balsamic vinegar and 2 tablespoons of olive oil. Nutritional information also includes 1/8 teaspoon of added salt per serving and a 2 oz piece of pecorino cheese for grating.


Nutritional Information

Nutrients per serving (% daily value)

644kcal (32%)
238mg (24%)
15mg (25%)
93mcg RAE (3%)
12mg (4%)
948mg (39%)
5g (24%)
21g (33%)
6mg (33%)

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  • jski

    09.30.11 Flag comment

    This is a very simple and tasty dish i make it when i get a lot of tomatos from my plants that i have to use soon.


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