Ingredients
8
8 servings
- •4 cups cherry tomatoes, halved
- •½ cup olive oil
- •½ cup chopped shallots
- •1 clove garlic, minced
- •1 teaspoon balsamic vinegar
- •1 teaspoon white sugar
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon red pepper flakes
- •1 (16 ounce) package penne pasta
- •1 tablespoon chopped fresh basil
- •¼ cup freshly grated Parmesan cheese, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread tomatoes in a single later in a 9x13-inch baking dish. Add olive oil, shallots, garlic, balsamic vinegar, sugar, salt, pepper, and pepper flakes; toss until tomatoes are coated with oil and seasonings.
- Roast, uncovered, in the preheated oven, stirring occasionally, for 40 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
- Remove tomatoes from the oven and stir into the pasta with fresh basil. Top with Parmesan cheese.
Nutritional Facts
Per 8 servings
- Calories: 360
- Carbohydrate: 47g
- Fat: 16g
- Fiber: 3g
- Protein: 9g
- Sugar: 3g
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