Roasted Tomato Pasta

This Roasted Tomato Pasta recipe is amazing, thanks to its incredible blend of ingredients that brings out a unique and fresh flavor. Roasting fresh cherry tomatoes takes their sweetness to a new level and dials up the flavor, creating a sauce that epitomizes sun-ripened goodness. It's not just about the incredible taste – this dish is also a simple and quick dinner option.

Course Dinner

Cuisine Italian

Keyword Easy Dinner, italian dinner, pasta, Pasta dinner, roasted cherry tomatoes, roasted tomatoes, roasted tomatoes pasta

Prep Time 15

Cook Time 23

Total Time 38

Servings servings

Calories 512kcal

Author Janine Waite

Ingredients

½ lb Gemelli pasta Any pasta will do
2 lbs cherry tomatoes Sliced in half
⅓ cup olive oil High heat light olive oil for roasting
2 tbsp garlic minced
2 tbsp capers Drain and measure
lemon juice from one lemon
3 tbsp balsamic vinegar
lemon zest from one lemon
fresh thyme About four sprigs of thyme
8 oz Fresh Mozzarella Cheese Cherry size and cut in half. You can use feta cheese if you prefer.
¼ cup butter melted and slightly cooled
⅓ cup white wine
salt To taste
pepper To taste
basil leaves

Instructions

Preheat Oven

Preheat oven to 400°

Prep Tomatoes

Wash and slice cherry tomatoes in half and place on a baking tray.

Mix Ingredients

Add high-heat olive oil, garlic, capers, balsamic vinegar, lemon zest, lemon juice, thyme sprigs, chopped mozzarella, melted butter, white wine, and salt and pepper. Mix thoroughly on a baking tray with tomatoes.

Roast Tomatoes

Roast tomatoes in a preheated oven for 20 minutes. You can broil the tomatoes for 3-4 minutes if you want to toast the tops of the tomatoes.

Cook Pasta

Boil a pot of water and place pasta in water. Cook until pasta is al dente. Rinse and drain and place on a plate. Top pasta with tomato mixture and sprinkle with julienned basil and parmesan cheese.

Nutrition