Goat Cheese, Avocado and Slow Roasted Tomato Penne

This month over at Food 'n Flix the movie selected is Under the Tuscan Sun, which was chosen by girlichef. This movie has been a favorite of mine for quite a few years now. There is something so magical about dropping everything and moving away to an exotic country and being on your own. Are you a fan of this movie too? 

My entry for their food event is this Goat Cheese, Avocado and Slow Roasted Tomato Penne. Fresh, rich flavors that aren't bogged down by a heavy sauce. 

Goat Cheese, Avocado and Slow Roasted Tomato Penne
4-6 servings

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

1. Preheat the oven to 250 degrees F.

2. 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.

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

4. 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, avocado, basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.

Source: Adapted from Sara Moulton Cooks at Home