Roasted cherry tomatoes and goat cheese pasta

_MG_1317sm2 pounds red and yellow cherry tomatoes
3 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1 pound orecchiette pasta
6 ounces fresh goat cheese
1 cup loosely packed fresh basil leaves, torn into pieces
Additional kosher salt and freshly ground black pepper

Directions
Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Recipe adapted from yummly.com

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