Roasted cherry tomato and mozzarella pastaPosted on: 29 March 2019 by 50connect editorial
A rich and creamy pasta dish that is a satisfying, meat-free, lunchtime or midweek dinner winner.
This recipe is great when you cannot be bothered to cook. Roasting the cherry tomatoes is a great trick for injecting a real burst of intense flavour which is perfectly complemented by the gooeyness of the melting mozzarella!
- Penne or rigatone for four people
- 1 punnet of cherry or baby tomatoes - minimum 24
- 3 spring onions
- 2 tbls green olives
- 2 tbls black olives
- 5 tbls fresh basil
- 250g of soft mozzarella
- 3 tbls olive oil
- Salt and pepper to taste
Heat the oven to 170°. Add your tomatoes to a small roasting dish, give a liberal glug of olive oil and put in the oven for 10 minutes. Reduce the heat to 160° and leave for a further 40minutes.
Meanwhile slice the spring onions, chop the olives and basil. Rip or chop the mozzarella into bite-sized chunks. Place all these ingredients in a bowl, add the olive oil and season with salt and pepper.
Heat a large pan of salted water and add the pasta. Cook according to preference or pack instructions depending on whether you like it well done or al dente.
Drain the pasta and remove the tomatoes from the oven. Mix all your ingredients together being sure not to waste any of the rich and sweet intensity of the roasted tomato juices.
Serve immmediately on warmed plates.
For a bit of extra ommph you could also use tinned anchovies. Drain off the oil and chop finely and stir into the pasta before adding the other ingredients. It's not for every palate but it is very, very nice.
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