Directions
- Preheat oven to 425 degrees. Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up. Pour oil on top, season with salt and pepper. Sprinkle cheese and bread crumbs on top. Bake until tomatoes have wilted, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with enough sea salt so that water tastes mildly of salt. When tomatoes are just about done, add penne to water and cook until al dente (it should be pliable, but still firm in center). Scoop out about a cup of pasta water and reserve. Drain pasta and add to casserole. Fold tomatoes and pasta together, adding another 2 to 3 tablespoons olive oil, to coat. Taste and adjust seasoning. If it is dry, add a little reserved pasta water. Serve, passing more grated cheese at the table.
YIELD 2 to 4 servings
TIME 35 Minutes
Ingredients
- 1 pint grape tomatoes, halved
- ¼ cup sliced scallions
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon balsamic vinegar, plus more for serving
- 2 fat garlic cloves, finely grated or minced
- 1 ½ teaspoons kosher salt, plus more as needed
- ½ teaspoon black pepper, plus more for serving
- 3 oregano, rosemary or sage sprigs
- 2 cups vegetable stock or water
- ⅓ cup chopped cilantro, dill or parsley, plus more for serving
- ½ teaspoon finely grated lemon zest (from 1/2 lemon)
- ¾ teaspoon ground cumin
- 8 ounces pearl couscous (1 1/2 cups)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup feta, crumbled (about 4 ounces)
- ⅓ cup freshly grated Parmesan (1 1/2 ounces)
EXPLORE PROJECTS
OUR RECENT PROJECTS
Penne With Heirloom Tomatoes, Basil, Green Beans and Feta
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Roasted Cherry Tomato Caprese
The classic tomato and mozz summer salad gets a roasty cold-weather makeover.
