- nonstick vegetable spray
- 1 1/2 pounds Heirloom Tomatoes, sliced
- 1/2 cup fresh basil, chopped
- 2 tablespoons garlic oil (or 1 large chopped garlic clove and 2 tablespoons extra virgin olive oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon dried green onion/chives
- 8 ounces red lentil penne pasta, cooked and rinsed
- 8 ounces feta (I used plant based)
Heirloom Tomato Red Lentil Penne packs a burst of garden fresh, seasonal, flavors! It's colorful beauty is enhanced by the slow roasting of just picked tomatoes and basil. You can use any tomato for this dish and it will still be awesome, but fresh, heirloom tomatoes and just picked basil is best.
Preheat oven to 325°F, or 300°F convection. Line a half sheet pan with foil and spray with nonstick vegetable spray. Place the sliced tomatoes in a single layer on the prepared pan. Evenly distribute the chopped basil over the tomatoes. Sprinkle the garlic oil evenly over the tomatoes, then top with the salt, black pepper and green onion. Bake for 45 minutes. Remove the tomatoes from the oven and allow to cool for 15 minutes. Coarsely chop the tomatoes. Make sure to reserve all the oils and spices on the pan. Place the cooked red lentil penne in a large bowl. Add the chopped tomatoes, baking oils and spices to the penne. Toss to combine. Add nearly all the feta to the pasta, reserving a few tablespoons for finishing. Gently toss to distribute the feta throughout the dish. Top with remaining feta before serving.
For those of you that can eat, or love fresh garlic, simply substitute one large, finely chopped clove of fresh garlic and two tablespoons of extra virgin olive oil for every two tablespoons of garlic oil. Feel free to substitute your favorite traditional onion in place of green onion. You can actually make this dish without roasting the tomatoes. Simply seed and dice the tomatoes and toss with the fresh basil and spices. Then add them to the pasta with the (plant based) feta for a fresh, seasonal pasta dish.