Pasta & Noodles · Italian

Penne with Slow-Roasted Tomatoes and Parsley

4.6 (143 cooks rated this)

Halved tomatoes roast low and slow until their edges shrivel and their flavor turns deep and sweet. Some are crushed into a silky sauce for the penne, while the rest sit on top as soft, jammy halves finished with fresh parsley.

Test kitchen note: Roast the tomatoes cut side up so their juices concentrate in the cavities instead of running out and burning on the tray.