Penne with Tomatoes and Goat Cheese

In case you're wondering who's lucky enough to have the best husband in the world, it's me.  In addition to being kind, witty, and incredibly handsome, he puts up with my culinary shenanigans and even enjoys most of the crazy meals I cobble together.  Every once in a while, though, when I ask him what he thought of dinner, he pauses for a bit too long.  This is invariably followed with, "Well, Erin, I can appreciate that this meal is technically good, but it's just not my preference."

Well said, husband.  He gets his point across honestly, but in a way that doesn't hurt my feelings.  Did I mention that he was smart?

99% of the time, these "technically good" dinners involve tomatoes.  The husband just doesn't like them.  Maybe I'm delusional, but I'm convinced there is some magic tomato recipe he'll enjoy.  So I keep forcing him to eat doggone tomatoes.  He hasn't liked any of them.  I should really just give it up.

Anyway, Therese, of dinner co-op fame, has the same tomato issue with her husband.  He doesn't like them either!  Recently, when both of our hubbies were otherwise engaged, we got together to make a dinner filled to bursting with these glorious, savory fruits.

We thoroughly enjoyed the easy and delicious pasta dish below, and I think it benefited our husbands, too.  Since we got our fix, we won't be pestering them with tomatoes for at least a few more weeks.  Although, you never know.  Maybe this is the magic tomato recipe the husband will enjoy!

Penne with Tomatoes and Goat Cheese
Serves: 4-6

1 medium shallot, thinly sliced
3 tablespoons plus 1/2 teaspoon olive oil, divided
2 pounds cherry tomatoes, halved
Salt and pepper
1/4 teaspoon red pepper flakes
1 tablespoon red wine vinegar
3 garlic cloves, peeled and thinly sliced
1 teaspoon sugar (optional; use if your tomatoes are tart)
1 pound whole wheat penne pasta
4 cups baby spinach or arugula (or a combination)
6 ounces goat cheese, crumbled

Preheat oven to 350 degrees.  In a small bowl, combine 1/2 teaspoon olive oil and shallot.  In a separate bowl, combine tomatoes with remaining 3 tablespoons oil, salt and pepper to taste, red pepper flakes, vinegar, garlic cloves, and (if your tomatoes are tart) sugar.  Place tomatoes in a single layer on a large rimmed baking sheet, and spread shallots over tomatoes.  Roast for 35 minutes without stirring.

Meanwhile, cook pasta according to package directions.  Drain pasta and return to pot.  Stir in spinach and/or arugula until it's wilted by the hot pasta.  Pour the tomatoes and any accumulated juices from roasting into the pasta; stir gently to combine.  Serve with goat cheese sprinkled on top.