Roasted Tomato Pasta Recipe

As requested, here is the penne recipe I worked so hard to make in my new kitchen.  This is one of very few dishes that gets a 5 out of 5 approval rating at my house.  I have pasted it directly from my source, which was the Splendid Table newsletter, which I also recommend to you.


Reprinted with permission from Seriously Simple: Easy Recipes for Creative Cooks by Diane Rossen Worthington (Chronicle Books, 2002). Copyright © 2002 by Diane Rossen Worthington.

Serves 4 to 6

Rustic in flavor and presentation, this adaptation of a recipe from food writer Nancy Harmon Jenkins is definitively delicious. I have increased the tomatoes because, frankly in my world, you can never have enough caramelized tomato flavor on plain pasta.

Many varieties of small tomatoes are available year-round. I like to use red cherry tomatoes or the smaller grape tomatoes. The toughest part of this entire recipe is halving the tomatoes.

  • 1-1/2 pounds ripe cherry or grape tomatoes, halved
  • 4 garlic cloves, minced
  • 1/2 cup fresh bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1/4 cup olive oil
  • 1 pound penne, fusilli, or farfallini pasta
  • 1/2 cup finely chopped fresh basil

1. Preheat the oven to 400°F. Place the tomato halves in a large baking dish that can be brought to the table.

2. In a small bowl, combine the garlic, bread crumbs, cheese, salt and pepper. Spoon evenly over the tomatoes. Spoon the olive oil evenly over the mixture.

3. Roast the tomatoes for 30 to 35 minutes, or until the mixture is bubbly, browned, and slightly thickened.

4. In a large pot of salted boiling water, cook the pasta for about 10 minutes, or until al dente. Drain well.

5. Add the pasta to the tomato mixture in the baking dish. Add the basil and toss to combine. Serve immediately.

Advance Preparation: This is best made just before serving.

The Clever Cook Could:

  • Add cooked shredded chicken to the pasta for a more substantial dish.
  • Grill shrimp or scallops and place on top of the pasta.
  • Refrigerate any leftover pasta and serve chilled the next day, with cold roast chicken, salmon or halibut.


Filed under cooking, Uncategorized

2 responses to “Roasted Tomato Pasta Recipe

  1. ellen

    This sounds excellent and soooo easy!! Tomotoes are coming in from the garden and I can’t wait to try this out, it’s sure to be a hit!! Thanks so much for your post and have a happy week in Paris!!

Hollah back y'all!

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