Roasted tomato and butternut penne

Recipe from: 11/1/2003 12:00:00 AM

Ingredients 7
Servings 1


Serving Change
  • 1
    packet ready-to-microwave butternut
  • 4
    large ripe tomatoes
  • 45
    olive oil
  • salt and freshly ground black pepper
  • 500
    penne, cooked al dente
  • 4
    slices French loaf, toasted
  • pecorino cheese, sliced thinly, or feta cheese


Preheat oven to 180 °C.
Cook the butternut as directed on the packet.
Cut the tomatoes in half and place on a roasting tray with the butternut, drizzle with olive oil and season.
Roast for 15 minutes until the tomatoes are soft and oozy and the butternut is browned at the edges.
Gently mix the pasta through and dish up on four plates.
Top with a piece of bread and plenty of slices of pecorino.
An extra drizzling of olive oil might be needed.

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