Penne With Roasted Cherry Tomatoes Recipe
This exquisitely simple recipe came to The Times in a 2001 article about Paola di Mauro, an Italian winemaker in Marina, a small town southeast of Rome She was one of a band of cooks who helped...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cooking.nytimes.com.
Ingredients
- 1 pound small cherry tomatoes, halved
- 1/3 cup extra virgin olive oil, plus 2 to 3 tablespoons for tossing
- Sea salt
- Freshly ground black pepper
- 1/4 cup freshly grated pecorino romano, more for serving
- 1/4 cup bread crumbs
- 1/2 pound penne
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