Penne with cherry tomatoes
Photo by Kenneth Mallia on Unsplash


  1. 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.
  2. 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


  • 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
  •  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)
  •  cup freshly grated Parmesan (1 1/2 ounces)