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Roasted Tomato & Basil Penne

Roasting tomatoes is so very easy- and it gives them a delicious sweet flavor!  

The process couldn't be simpler, really.  And roasted tomatoes make a perfect pasta topping when you are looking for something quick!

Start with a container of grape or cherry tomatoes.  Wash, dry and arrange them in a single layer on a baking sheet, lined with foil.  

Douse with a few splashes of extra-virgin olive oil, salt and pepper, toss and roast in the oven on 400°, just until they burst open- about 20 minutes.

Meanwhile, I boil whatever pasta I have in the pantry- this time it was penne.

Throw the cooked, drained pasta in a large bowl- top with the hot tomatoes right out of the oven, making sure to scrape all the juices, oil and ever morsel of seasonings over top as well as a few more splashes of olive oil.

Toss in a handful each of roughly chopped (or julienned if you are extra-fancy!) fresh basil and Italian parsley and a good helping of freshly grated Parmeggiano-Reggiano.

Toss together and serve.  

Buon Appetito!