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A new week, a new tomato recipe!!

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

***Special Note: I am over on the Food Network Snapchat Discover Channel today making an end of Summer Ramen Noodle Soup! Be sure to head over and check out the video on Food Networks Discover Snapchat! 🙂 ***

I just can’t help it, I mean, it is peak tomato season after all. And umm, well I may be sharing a few more before the season is over!! Please tell me you guys are still loving the tomatoes?!?

Ok and also? I feel like our Monday needs a good pasta meal, you know? Weekends are fun, but they make Monday a little brutal. However, somehow when pasta is involved all is right with the world. Or at least that’s the way I look at it. 🙂

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvestHeirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

Speaking of the weekend, how was everyone’s? Mine started off on the slow side, thanks to a little sleep deprivation, but fortunately I got a second wind. All in all it was pretty good…except for when the rooster attacked me. Ugh. That was not fun. You guys, I kind of really dislike our rooster. I mean, I know that roosters in general are known to be a little mean, but you’d think by now he would leave me the heck alone. I was trying to collect eggs on Saturday and he just wasn’t pleased about that. Of course he got me when my back was turned. From there it was what I’d call a total “girl fight”, meaning arms flying through the air and feet kicking…yes, I am serious. I looked ridiculous, and basically the rooster won, cause I got my butt outta there as quick as possible.

I know it seems crazy to think that a rooster could be so forceful, but I don’t think you can ever fully understand until you encounter one. They are oddly strong and somehow manage to fly right into your face. You also have to be kind of careful, because well, you don’t actually want to hurt him. My dad says the key is to walk straight at him, but ahh, I just do not think I am big enough to intimidate him. Trust me, that just does not work for me. Every time I try I end up with a rooster in my face, and it’s not pleasant. I wish I could say I am exaggerating, but as pathetic as this all sounds, it’s completely true.

In the morning when I let the chickens out of their hen-house, I now bolt for the door because at seven in the morning I just really don’t want to have a face off with a mean bird. I know, I know, this sounds so pitiful. Let’s just say I’m really happy that I don’t live in an area populated with many people, cause man, that would be so embarrassing to have people watch that spectacle. Ahh… and I’m now realizing that it’s pretty embarrassing that I even told you all!

OK, I am gonna be done with the rooster topic now.

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

So Heirloom Tomato Pomodoro Penne Pasta, let’s chat about it!

First, how annoyed would you all be if I started coming out with a new pasta recipe each week? For some reason my mind has just been filled with pasta ideas. Like I have SO many new and delicious pasta recipes ideas that I want to share. I fear it’s too much pasta, but then, can there ever really be too much pasta?

In my world, that would be a definite NO, but I dunno about the rest of you. I know, I maybe like carbs a little too much…

Anyway, my point is that I have pasta on the brain. I think it has something to do with these cooler and slightly shorter days we are having. It’s making me crave the cozier fall foods. Don’t worry, I haven’t cracked open a can of pumpkin yet, but I might be starting to brainstorm a few fall recipes…I mean, it is getting kind of close after all.

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

Alright, so in an effort to use up some heirloom tomatoes I had sitting on my counter, I thought I would make a quick Pomodoro style pasta sauce. Instead of using canned tomatoes, I used fresh heirloom tomatoes. It’s a super simple recipe, but you guys, it is INSANELY delicious.

The secret is definitely in the tomatoes…okok, and in all those parmesan rinds you will add to the sauce. Gotta have the parmesan rinds, it’s a must and really adds the flavor needed to create such an amazing sauce.

So really all you needs for this recipe is…

…olive oil

…garlic

…really good, fresh tomatoes

…fresh basil

…carrots, for a little sweetness

…parmesan cheese + the cheese rinds

…kosher salt + black pepper

…crushed red pepper flakes

…penne

…butter

…ricotta cheese

Pretty basic ingredients, right?? Promise, put umm all together and you’ll have the most delicious, fast and easy meal!! Perfect for Monday night, right?

I’m thinking so! 🙂

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

Heirloom Tomato Pomodoro Penne Pasta.

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 Servings
Calories Per Serving: 397 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1/3 cup olive oil
  • 5 cloves garlic smashed
  • 6 medium to large heirloom tomatoes finely chopped
  • 1 cup fresh basil + more for serving
  • 1 pieces carrot cut into four
  • the rinds of 2-3 parmesan wedges
  • 1 teaspoon kosher salt
  • 1 pound penne pasta
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons room temperature butter
  • pinch of crushed red pepper flakes
  • 1 cup whole milk ricotta cheese
  • black pepper
  • 1 cup cherry tomatoes halved

Instructions

  • Heat the olive oil in a large pot set over medium heat. Add the garlic and cook for 2-3 minutes or until lightly caramelized and fragrant. Slowly add the tomatoes and any juices left on your cutting board. Add the basil, carrots and parmesan rind. Adjust the heat to medium to keep the sauce at a simmer. Simmer for 30-40 minutes until the sauce has thickened. Stir often to avoid sticking. Stir in the salt.
  • Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente. Reserve 1/2 cup of the pasta cooking water. Drain.
  • Once the sauce has thickened, you can either puree the sauce in a blender or leave it chunky. Remove from the heat, remove the whole garlic cloves and carrots from the sauce. Stir in the pasta, parmesan cheese and butter. Toss to combine. Season to taste with salt, pepper and crushed red pepper flakes. If needed, thin the sauce with pasta cooking water. Divide the pasta among bowls and top with ricotta cheese, black pepper, cherry tomatoes and basil. EAT!

Notes

*Adapted from [Food Network | http://www.foodnetwork.com/recipes/giada-de-laurentiis/basic-parmesan-pomodoro.html].

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

Yup, Monday dinner perfection…all the pasta please!

PS. Don’t forget to vote for your favorite blogger for the Bloglovin 2016 awards…Half Baked Harvest is nominated for best food blog, yeah!!

PSS. I’ve also been nominated for the SAVEUR Magazine 2016 Blog Awards for Most Inspired Weeknight Dinners! I would be so grateful if you would go and vote for your favorite. You can vote everyday from now until August 31st! ?

Heirloom Tomato Pomodoro Penne Pasta | halfbakedharvest.com @hbharvest

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Comments

  1. 5 stars
    So delicious!! I found fresh heirloom tomatoes today at the grocery store. The first thing I did was check your blog to see whether you had any recipes I could use to cook them. SO glad I came across this one. Super fresh and flavourful! I used chickpea penne pasta and omitted the ricotta cheese (because I didn’t have any). Thanks so much for another hit!

    1. Hey Jane,
      Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

    1. Hey Amy! I LOVE the idea of spicy chicken sausage. That will be absolutely delicious. Just brown the sausage and toss with the tomatoes and pasta. YUM!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

  2. 5 stars
    I’ve made this recipe at least a dozen times. It is so awesome and everyone always goes crazy for it from the time the garlic hits the oil till I dish it out. I LOVE THIS RECIPE!!! Thank you!!

    1. HI! I like to leave the carrots and garlic in the sauce when pureeing. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  3. Hi!

    I’m making this tonight, but I’m a little confused about the Parmesan rinds because I’ve never cooked with them before.

    The wedge I got was pretty big. Am I supposed to chop up the rinds for the sauce?

    Thanks!

    1. Hey Halie! You can just throw the whole rind in the sauce, no need to chop it. Let me know if you have any other questions. I hope you love this! Thank you! 🙂

  4. Where do the whole garlic cloves come in? Confised- it says add- smashed garlic- but at the end it says to remove whole garlic cloves? You never say when to add whole cloves-

    Looks Delish though!!!

    1. Hey Julie, the garlic is the very first step of the recipe. You add it with the olive oil. Let me know if you have any other questions. Thank you!

  5. Yum. Just finished this. Wish I had run a marathon today so I could eat more. Soooooooo delicious!!! And my family loooooved it.

    Thank you Tieghan!

  6. I totally understand your rooster dilemma! My family has chickens, and we’ve had chickens for about 8 to 10 years now, but the earlier half of those years was spent rustling with a rooster. We thought it would be good to have a rooster for protection and to keep the chickens in line but they were always so mean!! I was literally chased across my acre lot by one. My mom was deeply punctured in her foot by another. My neighbors who have chickens can deal with their roosters but to me they are just a hassle. Now, we just have chickens and that works better for us. I wish you luck with the evil little guy in the future. 🙂

  7. This looks so good, Tieghan! Just the kind of meal I want to live on for the next few weeks and keep those summer vibes going strong! 🙂

  8. Made this tonight with my stash of heirloom tomatoes and basil. I decided to leave the garlic and carrot in at my husbands suggestion. The parma rinds were delicious. I had to leave out the ricotta since I didn’t have any but it was still lovely. Thank you, it is a keeper.

  9. Love the nice,simple recipe!Always get me drooling!lol!That rooster@&>}%!!Am not one for animal cruelty or violence of any sort.But my daughters boyfriend was tired of dealing with a very mean,aggressive goat.Finally,I guess,he got in that boogers face,and punched him in the nose!?Sounds mean,but maybe as they were both male,it worked?The picture I had of him punching a goat?Am weak!Goats are funny to me anyway.Llamas too.Do NOT get me started on ostriches!!Anyway,is time to take charge of that poopy rooster.What would scare a rooster?To avoid the punching idea,that is.Scream in his face?IDK.But thanks for the always awesome recipes and pics!

    1. Haha I am not sure how to scare him too bad.. maybe just push him when he gets too close.. lol! Thanks so much Teri!

  10. What a jerk move, Mr. Rooster! And yeah I need all of this pasta all up in my life right now.

  11. Yes to more tomatoes! And yes to more pasta! I think pasta is such a great meal with a million possibilities, cheap, and can feed a crowd. My mouth is watering with this dish!
    Oh my gosh Tieghan, I actually had a picture in my mind with your fight with the rooster! It may seem funny, but I know it’s not funny in your end. I grew up with them too and tried to stay away. Hope you didn’t hurt yourself though.

  12. Pasta is on the Med. diet that we are on. Such a good excuse to make this delicious sounding recipe. Girl, you make my day every time I visit. So fresh and full of enthusiasm, even if the rooster has his bluff in on you!

  13. This looks so good and simple I just ahhh. I live in the tropics so tomatoes all year round basically so no rush to get them while they are in season cause they are always in season here :P. But I will definitely make this meal, I have a little basil plant (that I need to re pot).

  14. This might be a dumb question, but would you puree the sauce before or after removing the garlic and carrots?

    This looks delicious. Thank you!

    1. Well I would say you would remove the garlic and carrots before pureeing the sauce, because if you pureed it before, the garlic and carrots would be pureed too so you wouldn’t be able to remove them? I hope this made sense 🙂

  15. Thank you for a quick easy dinner. We have more brilliantly colored tomatoes in the garden then we can possibly eat. I’ve taken to feeding them to our cow, she loves them.
    As far as the rooster~please consider getting another one. I cannot tell you how many people end up hating roosters, when there’s really no need! Get a young rooster & raise him to be gentle. It can be done & it is so easy. He will still do his “job” & protect the girls…but you won’t have to worry w/ being attacked!

  16. SOO into tomatoes right now as well… currently have tomato soup in the slow cooker because I’m choosing to ignore the 95 degree weather with 200% humidity in Alabama right now… I need to make this pasta – beautiful as always!!

  17. Such a nice recipe. I love it’s vegetarian. I often use parmesan in my kitchen as well. Seems the recipe is really easy to prepare. Need to Keep it in my mind. My hubby loves paste. I made one vegan Pasta recipe with cashew cream and it taste really good. The recipe is on my blog if you are interested. But if I can see you have a lot of brilliant recipes here. Need to check more out. xoxo Janine

    1. Oh my gosh… that pasta sounds so amazing!! I will HAVE to check it out and make it for my family! Thanks so much Janine! ?

  18. Considering pasta and zoodles are part of my food pyramid, I’d love to see pasta Monday’s! And I would be EXACTLY the same way if a rooster attacked me! Yikes! I am glad your ok!

  19. Haha, oh my goodness I’m picturing your “girl fight” and cracking up because that has so happened to me before when we had chickens. Roosters can be so mean.
    Okay, but this pasta……Yum! Definitely another recipe I want to try soon!

  20. Recently, I located a market that sells beautiful fruits and vegetables. As the weather turns a tad cooler in temperature, I start thinking grains and different shapes of pasta. Mmmmmmmmmm.

  21. There’s never too much pasta! Sooo looking forward to all your pasta recipes. And BTW your rooster story is super funny. I could just imagine your arms flailing around haha! And also thank you for pointing me to where I could buy those printed spoons. My husband was in the U.S. and I ordered them from etsy and they just got here and I loooove them 😀

  22. This looks delicious. We grow our own tomatoes in an industrial sized greenhouse (just for the three of us!) so we are in full glut eating/ preserving mode at the moment. They make up a feature of just about every meal. We’re having caprese salads for lunch, and I’m going to make this to go with our spit roast later: http://www.rachelphipps.com/2016/08/recipe-only-tomato-salad-recipe-youll.html

    I’ll be sure to try this later in the week – it looks utterly delicious, I just need to grab some ricotta!

    1. That sounds AMAZING! I am obsessing over tomatoes so maybe I’ll get myself a greenhouse… Lol just kidding. But seriously that sounds so delicious and I hope you love this recipe!