PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

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PENNE WITH ROASTED-TOMATO SAUCE, ORANGE, AND OLIVES

 

 

 

Nonstick vegetable oil spray

2 pounds plum tomatoes, each cut into 6 wedges

1 onion, halved lengthwise, cut into thin wedges

2 tablespoons extra-virgin olive oil

4 garlic cloves, coarsely chopped

1 tablespoon grated orange peel

1/2 cup orange juice

 

2 cups penne (about 8 ounces)

3/4 cup chopped fresh basil

1/4 cup chopped pitted Kalamata olives

1/4 cup freshly grated pecorino Romano cheese

 

Position 1 rack in bottom third of oven and 1 rack in

middle of oven; preheat to 450°F. Spray 2 rimmed

baking sheets with nonstick spray. Spread tomatoes on

1 sheet and onion on second sheet. Drizzle 1

tablespoon oil over vegetables on each. Sprinkle

garlic and orange peel over both. Sprinkle with salt

and pepper. Roast until vegetables are very tender and

brown around edges, stirring occasionally, about 30

minutes for onion and 45 minutes for tomatoes. Cool

slightly. Pour 1/4 cup orange juice over vegetables on

each sheet, scraping up any browned bits from bottom

of sheets.

 

Meanwhile, cook pasta in large pot of boiling salted

water until just tender but still firm to bite.

Reserve 1/2 cup pasta cooking water. Drain pasta;

return to pot. Add tomato and onion mixtures, basil,

and olives to pasta. Stir over medium heat until

heated through, adding enough reserved pasta cooking

water to moisten. Transfer to bowl. Sprinkle with

cheese.

 

Makes 4 servings.

 

Per serving: calories, 376; total fat, 10 g; saturated

fat, 2 g; cholesterol, 7 mg

 

 

 

 

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