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

Taste of Today Recipes

Pasta with Slow Roasted Cherry Tomatoes, Mozzarella and Basil



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    Toss your favorite pasta with fresh tomatoes and cheese for a great flavor combination.

    2 Pints Cherry Tomatoes-split in half
    12 Garlic Cloves-peeled, left whole
    ¼ Cup Extra Virgin Olive Oil
    ¾ Lb. Penne or Gemelle Pasta-boiled in salted water until barely tender, drained
    ½ Lb Fresh or Whole Milk Mozzarella-cut into cubes
    1 Cup Fresh Basil Leaves-cut into little strips or torn into pieces
    ¼ Cup Freshly Grated Parmesan Cheese
    Salt and Black Pepper to tatse
    Extra Virgin Olive Oil as needed

    Preheat oven to 225°f. Toss the cherry tomatoes and garlic with the olive oil, sprinkling lightly with salt. Arrange tomatoes and garlic in a single layer on a baking sheet, cut side of the tomatoes facing up. Bake in the oven for about 90 minutes or until very softened and smaller in size.

    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!