Penne with oven-dried tomatoes, olives and herbs

This is a simple dish from Southern Italy that loves the freshness of tomatoes. Roasting the tomatoes dries them out, concentrating the flavours and caramelising the sugars. The result is a sweet-tart tomato that is delicious. Italian cuisine utilises these tomatoes in everything from salsas to sauces and pasta dishes, such as this one.

This is a simple dish that highlights the seasonality of tomatoes. The dish is light, without the regular rich sauce. The dish is a lovely flavour bomb, with the concentrated flavour of tomatoes complemented by tart olives and capers, and a hint of spice from the chilli. This is simplicity and healthy eating.

Jack Bishop has been cooking since the age of 12 and has become one of America's most creative chefs, specialising in vegetables over the years. He studied culinary arts in Florence and specialises in Italian cuisine, but he is also known for his global flavours and creative dishes. He has published several cookbooks, been extensively featured in magazines, and appeared on a PBS show.

For more recipes from this lovely cookbook, click here.

Ingredients:

For the oven-dried tomatoes:

1 tablespoon olive oil

A sprinkling of salt

40 cherry tomatoes, cut in half horizontally

For the penne:

10-15 pitted olives, green or black, halved

2 teaspoons capers

2 garlic cloves, minced

1 tablespoon fresh oregano or 1/2 tablespoon dried

2 tablespoons mint, roughly chopped

1 tablespoon red chilli flakes

Salt, to taste

1/2 lb penne pasta

Parmesan cheese

Cook the penne pasta according to the instructions on the package, minus 1 minute for "al dente" texture. Drain and set aside.

Toss the cherry tomatoes with the salt and oil. Layer them on a lined baking sheet, separating each from the others.

Method 1 (The slow roast):

Heat the oven to 200° F.

Bake the tomatoes for 3-4 hours till they are dry and very soft. Remove and set aside.

Method 2 (Quick):

Heat the oven to 375° F.

Bake the tomatoes for 30-45 minutes till they are dry and charred in spots. Remove and set aside.

Once the tomatoes are done, scrape them into a wok. Heat on a medium flame and add the remaining ingredients, except the cheese. Toss well and allow the mix to heat up and start frying.

Serve hot, garnished with cheese and additional cheese on the table.