Flavours: – warm, sweet, tangy
Serves 4 people.
- 3-4 bowls cherry tomatoes
- 2-3 tbsp dried/fresh oregano
- 4-5 cups dried penne pasta
- ½ cup diced yellow onion
- 2-3 cloves minced garlic
- ¼ – ½ tsp cinnamon
- 1 tbsp balsamic vinegar
- A few dashes of Tabasco sauce or cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup smoked gouda cheese
- ½ cup crushed feta cheese
- ½ bowl chopped fresh basil
Toss and coat cherry tomatoes with oil, salt, pepper, and 1 tbsp dried oregano. To roast, baked in oven at 400 Fahrenheit for about 20 minutes, stirring halfway.
Meanwhile, prepare the pasta. Boil the pasta in a pot following instructions on the package or to your own liking. When draining pasta, save about a cup of the pasta water to add to sauce later.
Once the tomatoes are done roasting, let cool for a bit and then transfer all the tomatoes into a bowl, keep all the tomato juice that’s in the pan for sauce. Cut the tomatoes in half with scissors if preferred.
In a heavy bottom pan, stir onions with oil on low-med heat until onions are fragrant and translucent (about 5-10 mins), add oil as needed so it doesn’t burn. Then add garlic and continue to stir for about 30 seconds or until fragrant. Add the rest of the oregano, and stir.
Add the roasted tomatoes along with all the tomato juice. (Be careful, it will splash when the liquids mix with the oil, just stir it in quickly and it will sizzle down).
Add cinnamon, balsamic vinegar, and preferred hot sauce/cayenne pepper. Keep stirring until well mixed while on low-med heat. Add the pasta sauce and keep stirring to reduce slightly (about 5 mins). Add the gouda cheese and stir until cheese is melted. Add a bit of water if it’s too dry. Add the drained pasta and stir to coat all the pasta evenly. Turn off heat, lightly mix in the basil and feta cheese until incorporated.