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Tomato and Mozzarella Pasta

August 22, 2010

Ingredients:

Mozzarella Perlinis, frozen (you can substitute with normal Mozzarella, cubed)
Campanelle Pasta
Roma Tomatoes, halved & seeded
Balsamic Vinegar
Olive Oil
Basil

1. Start boiling a pot of (heavily salted) water for the pasta.

2. While the water is coming to a boil, turn on broiler. Place tomatoes on baking sheet. Drizzle tomatoes with a little olive oil, balsamic vinegar, and dried basil. Place baking sheet under broiler.

3. When water comes to a boil, add pasta and cook til al dente.

4. The tomatoes should be done the same time the pasta is.

5. Drain pasta and toss in bowl with tomatoes and mozzarella*.

I paired the pasta with some Ciabatta bread that was drizzled with olive oil and toasted in the oven. SO good!

*When you toss the mozzarella with the hot pasta, it melts and creates a big chewy blob (You can kind of see it in the photo – No good). I learned later that freezing the mozzarella beforehand will prevent this.

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