Bill Clifford of Eve's
Penne with Garden Roasted Tomato Sauce, Broiled Goat Cheese and Crumbs.
Serves 6 as an entrée
1 pound of dry penne
½ pound of goat cheese
¼ cup of toasted Ritz cracker crumbs
4 stems fresh oregano, stripped and chopped
2 teaspoons of good olive oil for garnish
For the sauce
6 large, ripe tomatoes, large dice
1 bunch of scallions, rough chopped
1 red onion, rough chopped
½ cup of pitted kalamata olives
¼ cup of peeled garlic, roughly chopped
1 large zucchini, rough chopped
¼ teaspoon salt and pepper
2 pinches chili flake
3 tablespoons balsamic vinegar
2 tablespoons good olive oil
1 lemon, juiced
-Preheat your oven to 425F. Bring one large pot of water to a boil and salt the water generously.
-Place all the items for the sauce in a large bowl and mix thoroughly.
-Pour the mixture onto a sturdy cookie sheet and roast at 425F for approximately 35 minutes or until the top of the mixture begins to brown and char. (The moisture content of the vegetables can vary widely as the summer moves along. We are trying to add color and remove some water in the sauce mix.)
-Remove the vegetables and let them cool to room temperature.
-Pulse the mixture in a food processor until a rough, bumpy puree forms. Taste and season it again with salt and pepper. Set it aside.
-Cook your penne. Drain it completely and pour it into a large bowl. Add the charred vegetable sauce to the warm penne. Mix and pour into an ovenproof casserole dish.
-Crumble the goat cheese on top, dust with the crumbs and return the dish to the 425F oven, roasting the mixture until the top is golden brown, approximately 15 minutes.
-Remove, sprinkle the oregano and the 2 teaspoons of reserved olive oil on top and serve.