Penne with Roasted Tomatoes

Penne with Roasted Tomatoes
Recipe type: entrees
  • 8 canned plum or Roma tomatoes, halved
  • 2 garlic cloves, minced
  • ½ cup fresh basil, chopped
  • ¼ cup unsalted butter at room temperature
  • 6 ounces Gorgonzola cheese
  • ½ cup Parmesan cheese, freshly grated
  • Salt and freshly ground pepper, to taste
  • ¾ pound penne pasta
  1. Place tomatoes, cut side down, on a baking sheet and roast under a preheated broiler about four inches from the heat for six minutes, or until the skin blisters and begins blackening.
  2. Remove from oven and pick off loosened skin with the tines of a fork and discard.
  3. Squash and chop the tomatoes lightly with the end of a wooden or plastic spoon and transfer to a mixing bowl.
  4. Add garlic and basil an toss tomatoes to combine.
  5. In a small mixing bowl, cream the butter, Gorgonzola and Parmesan, then add mixture to the bowl with the tomatoes.
  6. Add salt and pepper.
  7. Toss to combine.
  8. Cook pasta in boiling salted water until al dente.
  9. Drain pasta, and while still hot, add to the bowl with tomatoes and cheeses.
  10. Combine rapidly and thoroughly.
  11. Divide among four pasta bowls.
  12. Garnish with fresh basil leaves and serve.