Penne with Roasted Tomatoes

Penne with Roasted Tomatoes
Recipe type: entrees
  • 8 fresh plum or roma tomatoes (about 1 pound)
  • 2 garlic cloves, minced
  • ½ cup chopped fresh basil
  • ¼ cup unsalted butter at room temperature
  • 6 ounces Gorgonzola cheese
  • ½ cup freshly grated parmesan cheese
  • Salt and freshly ground pepper to taste
  • ¾ pound penne or ziti or other short pasta
  1. Cut about ¼-inch off the stem end of each tomato and cut the tomatoes in half crosswise.
  2. With you fingers or the tip of a spoon, scoop away seeds.
  3. Place tomatoes, cut side down, on baking sheet or sheet pan and roast under a preheated broiler about 4-inches from the heat for 6 minutes, or until the skin blisters and begins blackening. Remove from oven and pick of loosened skin with the tine of a fork and discard.
  4. Squash and chop the tomatoes lightly with the end of a wooden or plastic spoon; transfer to a mixing bowl.
  5. Add garlic and basil and toss tomatoes to combine.
  6. In a small mixing bowl, cream the butter, Gorgonzola and parmesan, then add the mixture to the bowl with the tomatoes.
  7. Add salt and pepper.
  8. Toss to combine.
  9. Cook pasta in boiling salted water until al dente.
  10. Drain pasta, and while still hot, add to the bowl with tomatoes and cheese.
  11. Combine rapidly and thoroughly.
  12. Divide among four pasta bowls, garnish with fresh basil leaves and serve.