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Penne with Roasted Tomato Sauce

Yield: 6 servings

• 2 lbs roma tomatoes, cut into 6 wedges
• 1 onion, halved lengthwise, cut into thin wedges
• 2 tbsp QCOM Tuscan Estate Extra Virgin Olive Oil
• 4 garlic cloves, chopped coarsely
• 1 tbsp orange peel
• 1/2 cup orange juice
• 2 cups penne (about 8 oz)
• 3/4 cup fresh basil, chopped
• 1/4 cup Kalamata Olives, pitted and chopped
• 1/4 cup Pecorino Romano, freshly grated

Position 1 rack in the bottom third of the oven and 1 rack in the middle of oven: preheat to 450 degrees. Line 2 rimmed baking sheets with parchment paper. Spread tomatoes on 1 sheet and onion on second sheet. Drizzle with 1 tbsp olive oil over vegetables on each. Sprinkle garlic and orange peel over both. Sprinkle with salt and pepper. Roast until vegetables are very tender and brown around edges, stirring occasionally, about 30 minutes for onions and 45 minutes for tomatoes. Cool slightly. Pour 1/4 cup orange juice over vegetables on each sheet. Meanwhile, cook pasta accordingly to package directions. Reserve 1/2 cup pasta water. Drain pasta; return to pot. Add tomato and onion mixtures, basil, and olives to pasta. Stir over medium heat until heated through, adding enough reserved pasta cooking water to moisten. Transfer to bowl. Sprinkle with cheese.

©Copyright: Queen Creek Olive Mill