Penne With Cherry Tomatoes, Garlic, And Basil

Ingredients

1 shallot, sliced thin
1⁄4 cup olive oil
2 pounds cherry tomatoes, halved
3 large garlic cloves, sliced thin
1 tablespoon balsamic vinegar
1-1⁄2 teaspoons sugar, or to taste
Salt
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon pepper
1 pound penne
1⁄4 cup coarsely chopped fresh basil
2 ounces Parmesan cheese, grated (1 cup)

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Toss shallot with 1 teaspoon oil in bowl. In separate bowl, gently toss tomatoes with remaining oil, garlic, vinegar, sugar, 1⁄2 teaspoon salt, pepper flakes, and pepper. Spread tomato mixture in even layer on rimmed baking sheet, scatter shallot over tomatoes, and roast until edges of shallot begin to brown and tomato skins are slightly shriveled, 35 to 40 minutes. (Do not stir tomatoes during roasting.) Cool for 5 to 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1⁄2 cup cooking water, then drain pasta and return it to pot. Using rubber spatula, scrape tomato mixture into pot on top of pasta. Add basil and toss to combine. Add reserved cooking water as needed to adjust consistency. Serve immediately, passing Parmesan separately.

Penne With Cherry Tomatoes, Garlic, And Basil

Ingredients

Instructions

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