Whole Wheat Penne with Tomatoes and Red Onion
Whole Wheat Penne with Tomatoes and Red Onion
Total Time: 25 minutes
1 pint cherry tomatoes, halved
1/2 medium red onion, sliced 1/2 inch thick
1 Tbsp + 1 tsp olive oil
Coarse salt
1/2 tsp crushed red pepper flakes
8 oz dried whole wheat penne
1 garlic clove, minced
1 Tbsp chopped fresh oregano
1/4 c part-skim ricotta cheese
1. Preheat broiler. Toss tomatoes and onion with 2 tsp olive oil, 1/2 tsp salt, and red pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5-7 minutes
2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 c cooking water.
3. Toss warm pasta with garlic, remaining 2 tsp oil, and 3/4 tsp salt. Stir in tomato mixture and the oregano. Add 1/4 c reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 Tbsp ricotta into each.
From Martha Steward Living Magazine September 2010
Ken's rating: ****
Chalsea's rating: ****
I've been afraid of whole wheat pasta - not sure why, but just have been. But I tried it here and it was delicious. A little different texture, but tasted great. Only thing I might do next time with this recipe is reduce the salt. It tasted good, but I'm not the kind of person who likes to notice the salt taste in my food. Personal preference.
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