Penne with oven dried cherry tomato and aromatic herbs
11.5 oz Barilla Penne
14 oz cherry tomatoes
1 garlic clove
salt to taste
6.7 oz milk
5.2 oz Castelmagno cheese
2 tbsp Pecorino Romano cheese, grated
Your own fresh aromatic herbs
3 tbsp extra virgin olive oil
Wash and peel the cherry tomatoes.
Set them in a baking sheet lined with baking paper.
Sprinkle salt, icing sugar, a ribbon of extra virgin olive oil, garlic clove, fresh thyme, and bake in the oven at 100° C/210° F for 1 hour.
Dilute the soft cheese with the milk until obtaining a soft cream.
Chop coarsely the fresh aromatic herbs, i.e. parsley, chervil, tarragon, chives, and add to the cream of cheese.
Cook the Whole Grain Penne in abundant lightly salted boiling water, drain when al dente and dress with the cream of cheese and the herbs.
Plate and top with the oven dried cherry tomatoes, and that is a wonderful contrast in taste and color.
Garnish / Tip: stewed cherry tomatoes, thyme. Always keep some of the cooking water when draining the pasta, it is always useful in thinning the sauces and helps in blending the ingredients. Reserve the pasta cooking water (to sauté the pasta and/or for other uses).