Penne with Oven Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g penne
- 10 tomato (s)
- 2 cloves garlic)
- 3 tablespoon olive oil
- 4 sprigs thyme, or 1/2 teaspoon dried
- 3 tablespoon olive oil
- salt and pepper
- 1 tablespoon sugar
- basil
- Parmesan, for sprinkling
Print Recipe
Pin Recipe Instructions
- Cut the tomatoes crosswise with a sharp knife and pour hot water over them. Then peel it (if you have a good peeler and use firm tomatoes, you can peel them), cut out the stem and cut in half.
- Sprinkle a baking sheet with sugar. Place the tomatoes on the tray with the cut surfaces facing down. Cut the garlic into slices and add to the tomatoes along with the oil and thyme. Salt and pepper. Roast in the oven at 220 degrees for approx. 20-25 minutes. Halfway through the baking time, cut the tomatoes with a fork.
- In the meantime, cook the pasta until al dente. Immediately pour the sauce over the cooked pasta, mix and season to taste. Serve with fresh basil and freshly grated Parmesan.
- Should there be any pasta left over, it can also be eaten cold as a pasta salad.
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