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Categories: Mains, Quick and Easy, Vegetarian

Quick-Roasted Tomatoes, Sweet Onion and Garlic on Pennette

Pasta and fresh vegetables make for one of the easiest dinners around. When preparing these, I'm often inspired by what's in season at the farmers market. Here are three recipes that can be served either hot or at room temperature. ... Read more

Total time: 30 minutes | Serves 2
Note: Add a little red wine vinegar to the finished dish to balance the acidity if your tomatoes aren't full-flavored.
  • 1 pound ripe tomatoes, cored, halved crosswise
  • 2 tablespoons extra-virgin olive oil
  • 1 cup roughly chopped sweet onion
  • 1 teaspoon minced garlic
  • 1/2 teaspoon snipped fresh rosemary
  • Freshly ground pepper
  • 6 ounces pennette
  • Freshly grated Parmigiano-Reggiano cheese, for serving

Step 1Bring large pot salted water to boil.

Step 2Place tomatoes, cut side down, in single layer in non-aluminum baking dish. Bake at 400 degrees in lower area of oven 10 minutes. Remove from oven. When tomatoes are just cool enough to handle, pinch off skins and discard. Pour juices into small dish; reserve. Cut tomatoes in coarse chunks and return to baking dish. Toss with oil, onion, garlic, rosemary, 1/4 teaspoon salt and pepper to taste. Bake 5 minutes more.

Step 3Cook pennette as directed on package until al dente. Reserve 1/2 cup cooking liquid.

Step 4To serve, toss drained hot pasta with tomato mixture. Add reserved tomato juices (strain if desired). If mixture is dry, also reserved cooking liquid as needed. Taste and adjust seasoning. Serve hot or warm. Pass grated cheese separately.

Each serving:
453 calories; 171 mg sodium; 0 mg cholesterol; 16 grams fat; 67 grams carbohydrates; 12 grams protein; 2.03 grams fiber.
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