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
- Heat oven to 450.
- Arrange tomato halves, cut side up, on foil-lined baking sheet.
- Sprinkle with oregano, garlic, and salt.
- Drizzle with 1/4 c EVOO.
- Roast 20-25 minutes until light brown and shriveled.
- Cook pasta, drain.
- In large bowl, whisk together 1/3 c EVOO, vinegar, and pepper.
- Add warm pasta to bowl, toss to coat, then let cool to room temperature, stirring occasionally.
- Add the tomatoes and drippings to the pasta. Add the mozzarella, and basil.
- Toss to combine.
- Serve at room temperature.
( bhg.com )
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JMag Guthrie - 2016-05-24
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Topic revision: r1 - 2016-05-24 - JMagGuthrie