Roasted tomato pasta with mozzarella

Lynnda Cloutier


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


★★★★★ 2 votes



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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

How to Make Roasted tomato pasta with mozzarella


  • 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.
  • 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.
  • 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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About Roasted tomato pasta with mozzarella

Course/Dish: Pasta, Roasts
Regional Style: Italian

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