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Roasted Tomato & Garlic Penne

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This has been one of my “go to” pasta recipes for years because it’s fast and easy. Once the tomatoes and garlic come out of the oven and your pasta is done it’s just a matter of throwing everything together. This recipe is quite versatile and you can toss in other add ins like artichokes, capers, or shrimp.

​When you take the roasted tomatoes out of the oven the smell is amazing! You can even use these for a topping on a baguette with torn bocconcini.
Roasted Tomato & Garlic Penne
Makes 4-6 servings


  •   3 Pints Cherry or Grape Tomatoes
  •   Whole head garlic (10-12 garlic bulbs peeled)
  •   ¼ cup olive oil
  •   1 tsp salt for roasted tomatoes
  •   2 tbsp lemon juice
  •   ¼ basil julienned
  •   ½ lb Penne
  •   ½ cup chopped olives
  •   1 cup shredded bocconcini
  •   ½ cup parmesan cheese


  1. Preheat oven to 400 F.
  2. In 9 x 13 glass baking dish place cherry tomatoes and peeled whole garlic cloves, add olive oil and salt and mix together.
  3. Place in oven and cook for 35 minutes or until tomatoes are bursting. Stir the tomatoes half way thru the cooking time.
  4. Bring a large pot of water to boil over high heat, add pasta and cook until tender. Drain pasta.
  5. Meanwhile you can prep the bocconcini, olives and basil. I buy the bocconcini that comes in a tub and you just need to tear it to bite size pieces. Cut olives in half and julienne cut the basil.
  6. Remove tomatoes from the oven and toss together with pasta and lemon juice. Place in large serving dish and spread over top the olives, bocconcini, and basil.
  7. Sprinkle with parmesan cheese just before serving.