Penne with Roasted Tomatoes and Garlic au Gratin

Name: Penne with Roasted Tomatoes and Garlic au Gratin
Yield: Yield: 6 servings.
Ingredients: 2 dozen Italian plum tomatoes; 10 to 12 cloves garlic; 1 pkg (1 lb/500 g) penne (spirals can be substituted); 8 oz (250 g) chilled low-fat mozzarella cheese (2 cups grated); ½ cup fresh basil, packed (or ½ cup fresh parsley plus 2 tsp dried basil); ½ cup fresh basil, packed (or ½ cup fresh parsley plus 2 tsp dried basil); ½ cup fresh basil, packed (or ½ cup fresh parsley plus 2 tsp dried basil); ¼ cup extra-virgin olive oil

Preparation info

Yield:
6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

This could be called “penne from heaven!” Make it when tomatoes and basil are in season. When basil is expensive, chop fresh parsley together with dried basil for a fresh taste.

Ingredients

2 dozen Italian plum tomatoes
10 to 12 cloves garlic
½ cup

Pasta
Vegetarian

Method

For machines with nested bowls.

Core tomatoes and cut in half lengthwise. Arrange cut side up in a single layer on nonstick baking pan.

Steel Blade: Process garlic and basil until minced, 10 to 12 seconds. Add olive oil and process briefly to mix. Spread mixture with a rubber spatula over tomatoes. R