A delightful pasta dish featuring roasted tomatoes and a touch of fresh herbs for a burst of flavor.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking of the tomatoes.
Arrange the halved cherry and grape tomatoes in a single layer in a casserole dish.
Ensure the tomatoes are evenly spread for uniform roasting.
Drizzle the olive oil over the tomatoes and season with sea salt and freshly ground black pepper.
Use a light hand with the seasoning to let the tomato flavors shine.
Roast the tomatoes in the oven until they are soft and slightly caramelized, about 20 minutes.
Check the tomatoes halfway through to ensure they don't overcook.
Meanwhile, bring a large pot of salted water to a boil.
The water should taste like the sea for perfectly seasoned pasta.
Cook the penne in the boiling water until al dente according to package instructions.
Stir occasionally to prevent the pasta from sticking.
Reserve a cup of pasta water, then drain the pasta.
The reserved water helps adjust the sauce consistency.
Combine the roasted tomatoes with the cooked pasta in the casserole dish, adding a splash of reserved pasta water if needed.
Mix gently to avoid breaking the tomatoes.
Sprinkle grated parmesan cheese and fresh basil over the pasta before serving.
Serve immediately for the best flavor and texture.
