Penne pasta with cherry tomatoes and fresh herbs
A simple yet delicious recipe.
The aroma and sweetness of cherry tomatoes meets soft fresh cheese in a sustainable Mediterranean-style dish.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- Penne pasta – 320 g
- Cherry tomatoes – 400 g
- 2 garlic cloves
- Milk – 200 g
- Soft cheese (ricotta) – 160 g
- Sheep's milk cheese – 1 tbsp (10 g)
- Fresh herbs (e.g., parsley, tarragon, chives)
- Extra virgin olive oil – 2 tbsp (20 g)
- Thyme
- Salt to taste
- Icing sugar
Nutritional information
Per serving: 445 Kcal
Environmental Impact
Per serving:
379 grams CO2 equivalence - carbon footprint
384 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To remain environmentally sustainable at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal proteins (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Chop the cherry tomatoes in half and place in an oven dish lined with parchment paper.
Dress with salt, icing sugar, a drizzle of olive oil, a clove of garlic and the fresh thyme.
Roast in the oven at 100°C for about an hour and set aside.
In the meantime whip the soft cheese with the milk into a soft cream.
Add a handful of the fresh herbs, roughly chopped, to the cheese cream.
Cook the penne according to the instructions, drain it and add the cheese and herb cream.
Add the semi-roasted cherry tomatoes at the end.
The Chef’s Advice
Cherry tomatoes roasted in the oven with garlic, thyme and icing sugar, also called a confit, retain their sheen after roasting and are lovely for decorating dishes or as a snack.
Nutritional Advice
This recipe provides a good source of antioxidants from heart-healthy tomatoes, dietary fibre from the pasta, and protein from the cheese.
Environmental Advice
Moderate the quantity of dairy products.
Fresh cheeses, like ricotta, have a lower environmental impact than mature cheeses, and when eaten in moderation, are part of a healthy and sustainable diet. Just be sure to limit your plate to one portion of animal protein at each meal. Combining cheese with vegetables is a delicious way to eat sustainably.
