Ingredients
4 – 6 Servings
Prep time 15 minutes
Cook time: 2 hrs 15 min
2 lbs red and yellow cherry tomatoes
3 tbsps Meyer Lemon Olive Oil
2 tsp kosher salt
1 lb. penne
6 oz fresh goat cheese
Directions
Preheat oven to 250 degrees:
Line 2 large baking sheets with parchment paper. Cut each tomato in half, place cut side up making one layer on baking sheets. Drizzle the tomatoes with 1 tbsp of the Meyer lemon olive oil and sprinkle with salt. Roast until tomatoes are dried around the edges but still moist, about 2 hrs.
Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.
Cook pasta, reserve 1 cup of the pasta water for later use. Drain pasta, return to pot add tomatoes, goat cheese, basil, reserved pasta water and remaining 2 tablespoons of Meyer lemon olive oil. Toss well and season with salt and pepper.