Roasted Tomato Pasta with Mozzarella

INGREDIENTS

• 1 lb red and/or yellow small (grape or cherry) tomatoes, halved
• 2 tsp dried oregano, mortared
• 3 cloves garlic, thinly sliced
• 1 tsp kosher salt
• 1/4 c EVOO
• 16oz rotini
• 1/3 c EVOO
• 2 Tbsp white wine vinegar
• 1/2 tsp black pepper
• 8 oz mozzarella fresco
• 1/2 c snipped fresh basil

PREPARATION

1. Heat oven to 450.
2. Arrange tomato halves, cut side up, on foil-lined baking sheet.
3. Sprinkle with oregano, garlic, and salt.
4. Drizzle with 1/4 c EVOO.
5. Roast 20-25 minutes until light brown and shriveled.
6. Cook pasta, drain.
7. In large bowl, whisk together 1/3 c EVOO, vinegar, and pepper.
8. Add warm pasta to bowl, toss to coat, then let cool to room temperature, stirring occasionally.
9. Add the tomatoes and drippings to the pasta. Add the mozzarella, and basil.
10. Toss to combine.
11. Serve at room temperature.

( bhg.com )

-- JMag Guthrie - 2016-05-24