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🍝 Oven-Roasted Tomato Penne with Feta-Orange Cream

468 kcal · 30 min · 4 servings

Ingredients

• vine tomatoes 1000 g
• onions, red 2 pcs.
• garlic cloves 2 pcs.
• rosemary, fresh 10 g
• thyme, fresh 20 g
• olive oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• penne rigate 500 g
• capers 2 tsp
• oranges 1 pc.
• feta 100 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the tomatoes and cut them into quarters.
3. 3. Cut the onions in half.
4. 4. Peel off the outer skin of the onions.
5. 5. Cut the onions into wedges.
6. 6. Press the garlic clove flat with the flat side of a knife blade.
7. 7. Wash the fresh herbs.
8. 8. Shake the herbs dry.
9. 9. Line a baking tray with baking paper.
10. 10. Place the tomatoes, onions, garlic, and herbs on the tray.
11. 11. Drizzle olive oil over the vegetables.
12. 12. Season with salt and pepper.
13. 13. Toss everything well to combine.
14. 14. Roast the vegetables in the oven for 20 minutes.
15. 15. Fill a large pot with 5 liters of water.
16. 16. Salt the water generously.
17. 17. Bring the water to a boil.
18. 18. Add the penne pasta to the boiling water.
19. 19. Cook the pasta for 9 minutes.
20. 20. Check if the pasta is al dente (firm to the bite).
21. 21. Pour the pasta into a colander.
22. 22. Let the pasta drain well.
23. 23. Drain the capers in a sieve.
24. 24. Wash the orange.
25. 25. Slice off the peel of the orange all around.
26. 26. Remove the white pith under the peel as well.
27. 27. Cut out the fruit segments from the membranes.
28. 28. Take the roasted tomatoes out of the oven.
29. 29. Remove the herb stems from the vegetables.
30. 30. Peel the roasted garlic.
31. 31. Finely chop the garlic.
32. 32. Crumble the feta cheese with your fingers.
33. 33. Place the feta in a bowl.
34. 34. Add the capers to the feta.
35. 35. Add the orange segments to the feta.
36. 36. Mix the garlic into the feta mixture.
37. 37. Add the drained pasta back into the pot.
38. 38. Fold the roasted tomatoes into the pasta.
39. 39. Divide the pasta and tomato mixture onto plates.
40. 40. Top with the feta and orange mixture.
41. 41. Serve the dish warm.

Nutrition per serving

• kcal: 468
• Protein: 15 g · Fett/Fat: 20 g · Carbs: 58 g