Roasted tomato pasta with mozzarella

Lynnda Cloutier


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

pinch tips: Perfect Pasta Every Time


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

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.
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.
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