Roasted tomato pasta with mozzarella

Lynnda Cloutier

By
@eatygourmet

A truly Italian dish, filled with flavors and textures.Unknown Source


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Ingredients

1 pound red and/or yellow grape or cherry tomatoes, halved
2 teaspoons dried oregano, crushed
three cloves garlic, thinly sliced
1 teaspoon kosher salt
1/4 cup olive oil
one package dry rotini pasta, 16 ounces
1/3 cup olive oil
2 tablespoons white wine vinegar
1/2 teaspoon cracked black pepper
8 ounces small fresh mozzarella balls or cubed fresh mozzarella
1/2 cup snipped fresh basil

Directions Step-By-Step

1
preheat 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.
2
Meanwhile, 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.
3
Add 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.

About this Recipe

Course/Dish: Pasta, Roasts
Regional Style: Italian