Penne with Roast Tomato Sauce

Penne with Roast Tomato Sauce

Metric Ingredient Imperial 12 plum tomatoes, halved 12 4 slices uncooked bacon 4 2 medium onions, chopped 2 4 large garlic cloves, minced 4 10 ml white sugar 2 tsp 50 ml olive oil 1/4 cup 375 g penne pasta, uncooked 13 oz 175 ml asiago or parmesan cheese, freshly grated 3/4 cup 1 ml black pepper, freshly ground 1/4 tsp

Preheat your oven to 350 degrees F (175 degrees C). Thinly slice bacon; then toss with tomatoes, onions, garlic, sugar and olive oil. Season with pepper. Toss into a uncovered casserole dish and roast in preheated 350 F (175 C) oven until tomatoes shrivel and begin to brown a bit, about one hour. Cook pasta according to package directions; drain but do not rinse. Toss hot pasta with tomato mixture. Sprinkle each serving with freshly grated cheese along with a green salad and plenty of garlic toast. Serves 4

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