- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Serving: 3 People
- Calories: 1699 kcal
- Carbohydrate Content: 329.15 g
- Cholesterol Content: 0 mg
- Fat Content: 32.54 g
- Fiber Content: 38.4 g
- Protein Content: 51.14 g
- Saturated Fat Content: 4.777 g
- Serving Size: 1
- Sodium Content: 2357 mg
- Sugar Content: 80.59 g
- Trans Fat Content: 0.013 g
Penne with Roasted Cherry Tomato Sauce
Penne with Roasted Cherry Tomato Sauce is a tangy Italian pasta recipe. I am saying this because of the tangy sauce made with cherry tomatoes.
I do like traditional Italian pasta recipes, and about a year ago, I wanted to try it out. OMG, it was heavenly delicious!! Since then, I have made it many more times. The result is medium spicy with pepper and flavorful penne recipe.
Here in this recipe, I have used whole wheat penne. But, you can use regular white as well but using whole white penne tastes better or substitute with any other pasta like macaroni, but it changes the version of this recipe.
The recipe calls for cherry tomatoes which gives a really nice tangy taste to the dish. In this dish, cherry tomatoes are roast in the oven along with rosemary, and then cooked penne are baked with this tomato mixture and other ingredients like garlic and seasoned with salt and pepper which gives little spicy taste to the dish. By following below recipe, you will get what quantity I used in the recipe, which will be very useful to try out.
Ingredients of Penne with Roasted Cherry Tomato Sauce Recipe
- Cherry tomatoes - 600 gm
- Whole wheat penne - 300 gm
- Minced garlic cloves - 2
- Fresh rosemary or basil - 1 Tablespoon
- Extra virgin olive oil - 2 Tablespoons
- Balsamic vinegar - 1 ½ Tablespoon
- Salt - 1 Teaspoon
- Pepper - 1 Teaspoon
How to Make Penne with Roasted Cherry Tomato Sauce
Step 1: Preheat the oven to 220°C.
Step 2: Take a tablespoon of olive oil in a sheet pan and toss tomatoes along with rosemary. Roast until brown or about 15 minutes.
Step 3: Cook pasta and reserve up to ¼ cup of water and drain it out.
Step 4: Add tomato mixture, garlic, vinegar, cooked pasta and water to the pot and allow it to simmer for about 2 minutes.
Step 5: At last season it with salt and pepper. Drizzle with remaining olive oil and savor it hot.