This Roasted Tomato Caprese Pasta could not be any simpler to make, and the flavors will astound!
This sunny bowl of pasta is Uncle Tony’s fruit stand on a hot summer’s day.
It is fat juicy tomatoes requiring nothing more than a pinch of salt and a ravenous afternoon hunger.
It’s a juicy peach following a game of freeze tag with your favorite friends who also happen to be your first cousins.
It’s the captivating aroma of fresh produce wafting over the stony parking lot of a roadside fruit stand.
It is plums and nectarines showing up as their best most delicious selves.
These are the flavors that I crave when the skies somehow forget to make the shift from colorless to powder blue.
Today’s remedy – roasted Campari tomatoes, melty mozzarella, a bouquet of basil and some fancy butterflies (aka farfalle).
It’s as simple as:
- Roasting up gorgeous tomatoes on high heat with a little olive oil, balsamic, sugar and garlic.
- Tearing up fresh basil.
- Ripping up fresh mozzarella.
- Boiling up pasta.
- Mixing up everything with a hefty drizzle of olive oil.
There is no amount of moody sky that caramely roasted tomatoes, fresh basil, mozzarella and pasta-butterflies can’t fix.
Don’t forget to check out Ciao Chow Bambina on Instagram, Pinterest, and Facebook!
Need more warm weather recipe inspiration? Here you go:
Pesto Chicken with Roasted Tomato & Pine Nut Zucchini Noodle Bowls
Parsley Pesto and Burst Heirloom Cherry Tomato Crostini
Italian Panini with Salami, Fontina, Arugula & Sun-Dried Tomato Mayo
Buon Appetito!
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Roasted Tomato Caprese Pasta
- Category: Pasta
- Cuisine: Italian
Description
This Roasted Tomato Caprese Pasta could not be any simpler to make, and the flavors will astound!
Ingredients
- 4 lbs. Campari tomatoes
- 1/4 cup good olive oil, plus more for drizzling
- 1 1/2 Tbsp. balsamic vinegar
- 2 large garlic cloves, minced
- 1/2 tsp. sugar
- Kosher salt and freshly ground black pepper
- 16 ounces fresh mozzarella
- 15 – 20 large fresh basil leaves, julienned
- 1 pound farfalle
Instructions
- Preheat the oven to 300 F.
- Arrange the tomatoes on a sheet pan in a single layer. Drizzle with the olive oil and balsamic vinegar.
- Sprinkle with the garlic, sugar, 1 tsp. salt, and 1/2 tsp. pepper.
- Roast for about an hour until the tomatoes are concentrated and begin to caramelize. Remove from oven, remove stems, and set aside.
- In the meantime, cook pasta in a large pot according to package directions (minus a couple minutes of cook time for the pasta to be al dente).
- Tear the mozzarella into bite-sized pieces. Set aside.
- When pasta is done, drain and add the roasted tomatoes, mozzarella, basil and a healthy drizzle of olive oil.
- Serve warm.
CIAO!
What a lovely dish! I love the oven roasted tomatoes, they add so much amazing flavor!
Thank you, Kathy! They sure do!