Baked Penne with Cherry Tomatoes and Gorgonzola
Prep: 15min
|
Servings: 4
|
Cook: 20min
Baked penne with cherry tomatoes and Gorgonzola from Spoonsparrow is always a hit.
Ingredients
- 500 g mini penne
- 250 g Cherry Tomatoes
- 200 g crème fraîche
- 200 g Gorgonzola
- Salt
- Pepper (freshly ground)
- basil (for garnish)
Instructions
-
1.
Preheat the oven to 200°C fan-forced.
-
2.
Cook the penne in boiling salted water until al dente, then drain, reserving some cooking water. Wash and halve the tomatoes. Mix the noodles with the tomatoes, crème fraîche, and 2–3 tablespoons of reserved pasta water; season generously with pepper and a pinch of salt if needed. Transfer to an ovenproof dish and scatter pieces of Gorgonzola on top. Bake in the preheated oven for 10–15 minutes until bubbling.
-
3.
Sprinkle with plenty of basil before serving.
