Roasted Tomatoes with Penne and Ricotta Salata

Preheat the oven to 350°. Pour 1/4 cup of the olive oil into a large roasting pan. Add the tomatoes, onions and garlic and toss to coat with the oil. Season lightly with salt and pepper and roast for about 50 minutes, or until the tomatoes are soft and starting to brown and the juices have begun to thicken.

In a large pot of boiling salted water, cook the penne until al dente; drain. Add the penne to the roasting pan, toss and season with salt and pepper. Transfer the pasta to a large bowl and drizzle with the remaining 2 tablespoons of oil, sprinkle with the ricotta salata and serve.