Roasted Tomato Caprese Pasta

• Vegetarian

• Produce

  • 1 Pkg Baby tomatoes
  • 1 Basil, fresh
  • 2 cloves Garlic
  • 1 Parsley, fresh

• Pasta & Grains

  • 1 Pkg Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Mozzarella, fresh
  • 1 Parmesan, fresh

Found on salvagesisterandmister.com

Description

Directions

• Preheat over (a toaster oven is great for this) to 400 degrees. (Start Pasta water-see below.)
• On a pan (we use a stone pan) add tomatoes. Drizzle with olive oil and freshly ground salt and pepper. Shake the tomatoes on the pan. You want the tomatoes coated.
• Cook aprox. 15-20 min until they have popped. (Pasta will be cooking during last 10 minutes of the raosting time.)
• During the last 10 minutes of roasting the tomatoes, add pasta to SALTED boiling water. **Make sure you have enough water and the pot is large to ensure the pasta will move around and not stick together. Drain pasta RESERVING CUP OF THE PASTA WATER!!!!!!!!!!!!
• While your pasta is cooking, and tomatoes are roasting, peel and finely chop fresh garlic.
• Add freshly minced garlic to a large pasta bowl. Add hot drained pasta to the bowl to infuse the pasta with garlic. Toss to coat with a little of the starchy pasta water and olive oil.
• Squish down the tomatoes. Add the roasted tomatoes with ALL THE JUICES!!! Toss to coat
• Right before you serve, add little blobs of the fresh mozzarella, chiffonade of basil, freshly ground salt and pepper to taste, fresh Italian parsley (if desired) and some fresh parmesan. **If needed, add some additional pasta water if its too dry.
• ENJOY!!!!!!!!!