Roasted Garlic and Cherry Tomato Penne
Cook time
Total time
Serves: 2
  • ½ pound whole wheat penne pasta
  • 1 large bulb of garlic, top sliced off
  • 3-4 cups cherry tomatoes, sliced in half
  • 1 large red onion, roughly quartered
  • 1 tablespoon of balsamic vinegar
  • 3 tablespoons of olive oil
  • A good pinch of sea salt and ground black pepper
  • An extra glug or two of olive oil
  • A large handful of grated Parmesan cheese (I used Parmesan and Mozzarella)
  1. Preheat the oven to 400 degrees F. Slice the top off the bulb of garlic so that almost all the cloves are exposed. Place the garlic in a large greased and/or lined roasting tray.
  2. Prepare the cherry tomatoes by slicing them in half. Place the tomatoes in the roasting tray alongside the garlic. Prepare the red onion by peeling and slicing into rough quarters, place alongside the tomatoes and set aside.
  3. In a separate bowl, mix together the balsamic vinegar and olive oil and using a pastry brush, brush the mix over the tomatoes, the red onion, and the garlic bulb. Sprinkle the tomatoes, garlic, and onion with a good pinch of sea salt and black pepper.
  4. Roast the tray of vegetables in the oven for 30-35 minutes or until the tomatoes have reduced to half their size (I roasted it for 35 minutes).
  5. While the garlic, tomatoes, and onion are roasting, bring a medium sized pot of water to the boil and cook the pasta according to the instructions on the packet. Drain the pasta in a colander and set aside.
  6. When the tomatoes, garlic and onion are cooked, remove them from the oven and using a fork/spoon/whatever, mash all the ingredients together in a large bowl until you have a thick, mushy sauce. Tumble the cooked pasta into the bowl and add the Parmesan cheese and an extra glug or two of olive oil. Toss everything together until the pasta is evenly coated. Serves 2.
Recipe by The Crepes of Wrath at