Penne with Cherry Tomatoes, Garlic, and Basil


Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inches), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slightly shriveled (tomatoes should retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.

While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

Servings: 4-6

Submitted By: Erin
Original Source: Cook's Illustrated

Grape tomatoes can be substituted, but because they also tend to be sweeter, you will want to reduce or even omit the sugar. Do likewise if your cherry tomatoes are very sweet, but this is less likely when using winter cherry tomatoes. Also, can mix up ingredients and use things like pine nuts, olives, etc.

Additional Comments:
Cheryl - This was so very very very good!!!! The kids weren't fans, but it was easy enough to heat up spaghetti sauce for their noodles. So, ultimately? A great family meal - something great for the adults, something the kids like for them.

Laurie - We've been making this for years since my husband found it in Cook's Illustrated. The whole family loves it!

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