Pasta with Roasted Tomatoes, Garlic, Mozzarella, and Basil - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Pasta with Roasted Tomatoes, Garlic, Mozzarella, and Basil



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    NBC Connecticut

    This recipe serves four people.


    • 3 cups tomatoes, cut in 1-inch pieces
    • 12garlic cloves, peeled and left whole
    • ¼ cup extra virgin olive oil
    • ¾ Lb. penne pasta, boiled in salted water until barely tender, drained
    • ½ Lb. shredded mozzarella
    • 1 cup fresh basil leaves, cut into little strips or torn into pieces
    • ¼ cup freshly grated parmesan cheese
    • To taste, salt and black pepper
    • As needed, extra virgin olive oil


    • Preheat the oven to 400 degrees Fahrenheit. Toss the tomatoes and garlic with the olive oil, sprinkling lightly with salt. Arrange tomatoes and garlic in a single layer on a baking sheet, with the cut side of the tomatoes facing up. Bake in the oven for about 30 minutes or until very softened.
    • In a bowl, toss together the hot pasta, mozzarella, basil, Parmesan, and the roasted tomato/garlic mixture. Season pasta to taste with salt and pepper and moisten with more olive oil as needed. Serve and enjoy!

    Lincoln Culinary Institute