Recipe Review: Whole-Wheat Penne with Tomatoes and Red Onion

(picture via Whole Living)

I found this recipe back in a 2010 issue of a Martha Stewart magazine called Whole Living.  I’ve made this several times since and I’ve gotta tell you, our family loves this easy dish.  I’ve made a few small changes to the original recipe to kick it up a notch.

Serves 4 (but is easily doubled)


  • 1 pint cherry tomatoes, halved
  • 1/2 medium red onion, sliced 1/2 inch thick
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • Coarse salt
  • 1/2 teaspoon crushed red-pepper flakes
  • 8 ounces dried whole-wheat penne
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh oregano
  • 1/4 cup part-skim ricotta cheese
  • 1 can cannellini beans, drained and rinsed
  • 1/4 cup parmesan and/or mozzarella 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, cannellini beans, and 3/4 teaspoon salt (I generally omit this extra salt). Stir in tomato mixture and the oregano.  Stir in ricotta.  If dish is too dry, add reserved cooking water to moisten (1/4 cup at a time).
  4. Spoon into oven-proof bowls (or a large 9×9 Pyrex dish), top with parmesan/mozzarella and broil until cheese is melted and golden.


  1. Yum.
  2. If you want to serve this as a main dish, I suggest serving with a side salad or minestrone soup.
  3. If you want to serve this as a side dish, it would go great with steak and steamed broccoli.
  4. You can adjust the level of heat by adding more or less red pepper to fit your taste.

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One response to “Recipe Review: Whole-Wheat Penne with Tomatoes and Red Onion

  1. Pingback: Holy Poop! It happened again! « changingmymarbles

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