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Penne with Tomato and Basil

Updated February 23, 2016
(1 Votes)

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Serves4

Cooking Methodroasting

CostInexpensive

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course, side dish

Five Ingredients or LessYes

Mealdinner

Taste and Textureherby, savory

Type of Dishdry pasta

Ingredients

  • 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

Instructions

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.

 

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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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