October 17, 2006



Penne with Goat Cheese, Avocado and Slow Roasted Tomatoes

2 pounds red and yellow cherry tomatoes -- ( I used a small, sweet tomato and it worked perfect anyways)
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound penne
6 ounces fresh goat cheese
1 avocado, diced
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper


Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, avocado, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Recipe adapted from Foodnetwork.com