Penne with oven dried cherry tomato and aromatic herbs

60 min
4 People
60 min
INGREDIENTS for 4 people

11.5 oz Barilla Penne

14 oz cherry tomatoes

1 garlic clove


salt to taste

icing sugar

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.

Set aside.

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).

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