Pasta with Roasted Tomatoes, Garlic, Mozzarella, and Basil

late summer pasta_1200
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 

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