roasted tomato pasta with mozzarella
A truly Italian dish, filled with flavors and textures.Unknown Source
prep time
cook time
method
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yield
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
How To Make roasted tomato pasta with mozzarella
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Step 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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Step 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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Step 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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