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Roasted Tomato Pasta Sauce With Penne Pasta

Roasted tomato pasta sauce with penne pasta is a delicious recipe that you can put together quickly in your own home kitchen! This dish uses just a handful of really high quality ingredients such as fresh basil, extra virgin olive oil, and high quality aged parmigiano reggiano cheese. When using the highest quality ingredients, you do not need to do much to draw out amazing flavor! Join Eric from Simply Elegant Home Cooking as he shows you just how easy it is to create a pasta dish worthy of being served at the finest Italian restaurants. Ingredients: -1 pound grape tomatoes or cherry tomatoes -1/2 pound penne pasta -3 tablespoons Italian extra virgin olive oil -3 cloves garlic -2 small shallots -1/2 tablespoon high quality balsamic vinegar -1/4 teaspoon crushed red pepper flakes -1 large handful fresh basil -salt and pepper Directions: -Cut the tomatoes in half using a serrated knife. -Thinly slice the garlic and the shallots. -In a large bowl, combine the tomatoes with 2 tablespoons of the extra virgin olive oil, the sliced garlic, red pepper flakes, balsamic vinegar, salt and pepper. Toss together using your hands. -Lay out the tomato mixture in an even single layer onto a roasted pan. -Add the sliced shallots into the same bowl used for mixing the other ingredients and add the remaining tablespoon of extra virgin olive oil. Toss to coat evenly. -Lay the shallots overtop of the tomato mixture. -Roast the tomato mixture in a preheated oven at 350 degrees Fahrenheit for 40 minutes, do not stir during this process. While the tomatoes roast, it will draw out the liquid and concentrate the flavor. -While the tomatoes roast, preheat a large pot with 2 quarts of water. Once the tomatoes have been roasting for 35 minutes, this is the right time to add in the pasta. Be sure to salt the water liberally before you add the pasta. Cook the penne pasta for about 10 minutes or according to the box for al dente. -After a total of 40 minutes in the oven, remove the tomatoes and allow them to cool for the next 5 minutes while the pasta finishes cooking. -When less than a minute is remaining for the pasta, reserve a cup of the starchy cooking liquid which will later be added to the sauce. -Once pasta is cooked, drain but do not rinse the pasta and immediately return the pasta to the pot. -Add in the roasted tomato mixture, using a spatula to get as much of the liquid as possible. -Turn on the heat to medium high and add in about ¼ cup of the starchy water. Bring to a simmer. -Allow the pasta sauce to simmer for about 2-3 minutes or until it has thickened up, stir occasionally to evenly coat the pasta. -Once desired consistency is reached, turn off the heat and grate some of the parmigiano reggiano cheese over the pasta. Stir to incorporate. -Add in the fresh basil and stir again. -Serve and enjoy!