Whole-Wheat Penne with Tomatoes and Red Onion

Photo: Raymond Hom
Prep Time:
15 mins
Total Time:
25 mins

Red onion adds a sweet note to roasted tomatoes. Toss the mix with whole-wheat pasta, and this quick weeknight dinner is ready in no time.


  • 1 pint cherry tomatoes, halved

  • ½ medium red onion, sliced ½ inch thick

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil

  • Coarse salt

  • ½ teaspoon crushed red-pepper flakes

  • 8 ounces dried whole-wheat penne

  • 1 garlic clove, minced

  • 1 tablespoon chopped fresh oregano

  • ¼ cup part-skim ricotta cheese


  1. Preheat broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and the red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown, 5 to 7 minutes.

  2. Meanwhile, bring a large pot of water to a boil. Cook pasta according to package directions until al dente. Drain pasta, reserving 1/2 cup cooking water.

  3. Toss warm pasta with garlic, remaining 2 teaspoons oil, and 3/4 teaspoon salt. Stir in tomato mixture and the oregano. Add 1/4 cup reserved cooking water to moisten; stir in remaining water as needed. Divide pasta among 4 bowls, and stir 1 tablespoon ricotta into each.

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