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Penne with Roast Tomatoes Recipe

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This recipe for Penne with Roast Tomatoes, by , is from The George and Margaret Lucas Family Cookbook Vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terri Rolfson

Category:
Category:

Ingredients:  
Ingredients:  
4 or 5 slices of prosciutto, pancetta or ham
a dozen roma tomatoes, halved lengthwise
2 thinly sliced onions
4 minced garlic cloves
olive oil
salt and pepper
1 16 oz (500g) box of penne pasta

Directions:
Directions:
Preheat oven to 400F. Roll the meat up in a cigar shape, then thinly slice it. Toss it with the tomatoes, onions, garlic and olive oil. Season with salt and pepper, then toss everything into a casserole dish.

Roast until the tomatoes shrivel and begin to brown a bit, about one hour. When the tomatoes are done, discard any onion slices that may have blackened a bit.

Cook the pasta in boiling, salted water. Cook until tender, but still a bit firm. Don't rinse it (the starch will help the tomato sauce adhere). Toss the hot pasta with the hot sauce and enjoy the tasty, roasted tomatoes!

 

 

 

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