Description
This Roasted Tomato Caprese Pasta could not be any simpler to make, and the flavors will astound!
Ingredients
Scale
- 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.
