For the tomato-sauce
2 kg of cherry-tomatoes, washed and stemmed
1 1/2 tablespoon of coarse salt
1 1/2 tablespoon of fresh thyme
1 1/2 tablespoon of fresh rosemary, finely chopped
1/2 cup of olive oil (120 ml)
6 cloves of garlic
2 tablespoons of fine salt
800 g of tricolor penne pasta or other small pasta shape
Fresh parsley leaves (for garnish)
1 cup of grated pecorino cheese (110g) for serving
For the tomato-sauce
2 kg of cherry-tomatoes, washed and stemmed
1 1/2 tablespoon of coarse salt
1 1/2 tablespoon of fresh thyme
1 1/2 tablespoon of fresh rosemary, finely chopped
1/2 cup of olive oil (120 ml)
6 cloves of garlic
2 tablespoons of fine salt
800 g of tricolor penne pasta or other small pasta shape
Fresh parsley leaves (for garnish)
1 cup of grated pecorino cheese (110g) for serving
Preheat the oven to 400°F (200°C)
Prepare the tomato-sauce: spread the cherry-tomatoes on a baking sheet
Sprinkle with coarse salt, thyme, and rosemary
Drizzle with half of the olive oil
Place in the preheated oven and let the tomatoes become soft (around 35 minutes)
Let them cool
Blend the cold tomatoes with herbs into a sterilized jar, adding garlic and covering with the remaining olive oil
Seal the jar and refrigerate for about 1 week
In a large pot or Dutch oven, bring 8 liters of water to a boil
When boiling, add salt
Add the penne pasta in batches and cook until al dente (around 10 minutes)
Drain and transfer to a serving dish
Add the reserved tomato-sauce and garnish with fresh parsley leaves
Serve with grated pecorino cheese
230 calories per serving
Note: If preferred, heat the tomato-sauce before adding it to the pasta.
