Ingredients

  • 2 qt cherry tomatoes, halved
  • 1 tablespoon chopped fresh rosemary or basil
  • 1 tablespoon virgin olive oil
  • 10 oz whole grain penne, whole wheat; or brown rice or lentil for gluten free
  • 2 cloves garlic, minced
  • 1 ½ tablespoons balsamic vinegar
  • Finely chopped parsley for garnish

Serves 4

1. Heat oven to 425 F. Toss tomatoes with rosemary and olive oil on a large sheet pan. Roast until wilted and beginning to brown, about 20 minutes.

2. Cook pasta, reserve ¼ cup cooking water, and drain. Add pasta, tomato mixture, garlic, vinegar, and cooking water to the pot and simmer for 2 minutes.

3. Season to taste with salt and pepper and finely chopped parsley.

Details