Roasted Tomatoes with Penne and Ricotta Salata

Ingredients

  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • 6 clove(s) garlic
  • Salt and freshly ground pepper
  • 3 small onions
  • 0.75 pound(s) penne or farfalle
  • 1 cup(s) coarsely shredded ricotta salata cheese
  • 0.25 cup(s) plus 2 tablespoons extra-virgin olive oil
  • + 7 more ingredients
    • 1 cup(s) coarsely shredded ricotta salata cheese
    • 3 pound(s) ripe plum tomatoes
    • 3 pound(s) ripe plum tomatoes
    • 6 clove(s) garlic
    • 3 small onions
    • 0.75 pound(s) penne or farfalle
    • Salt and freshly ground pepper

1. Preheat the oven to 350°. Pour 1/4 cup of the olive oil into a large roasting pan. Add the tomatoes, onions and garlic and toss to coat with the oil. Season lightly with salt and pepper and roast for about 50 minutes, or until the tomatoes are soft and starting to brown and the juices have beg...

View full recipe at Food & Wine

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