roasted tomato pasta with mozzarella
(2 ratings)
A truly Italian dish, filled with flavors and textures.Unknown Source
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(2 ratings)
Ingredients For roasted tomato pasta with mozzarella
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1 pound red and/or yellow grape or cherry tomatoes, halved
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2 teaspoons dried oregano, crushed
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three cloves garlic, thinly sliced
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1 teaspoon kosher salt
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1/4 cup olive oil
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one package dry rotini pasta, 16 ounces
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1/3 cup olive oil
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2 tablespoons white wine vinegar
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1/2 teaspoon cracked black pepper
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8 ounces small fresh mozzarella balls or cubed fresh mozzarella
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1/2 cup snipped fresh basil
How To Make roasted tomato pasta with mozzarella
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1preheat oven to 450°. Arrange tomato halves cut side up, in a foil lined 15 x 10" baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light Brown and shriveled. Set aside.
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2Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the one third cup olive oil, vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
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3Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to mix. Serve at room temperature. Makes 12 servings.
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