Wednesday, March 3, 2010

Oven Roasted Tomato Caprese Pasta

Caprese! Caprese! Caprese! The combination of tomato, mozzarella and basil is such a classic Italian trio. Add a touch of rich, fresh pressed olive oil and aged balsamic vinegar to create a wonderful salad. Have you ever had a caprese panini? If not, try adding pesto, sliced tomato and fresh mozzarella cheese to a sliced baguette and grill on your panini press. The combinations are endless. As you can imagine, caprese was on my mind. I had all of these ingredients ready to go and whipped up a simple pasta dish which is super satisfying and full of flavor.

After I make a new dish, I ask my number one critic, my husband Charles how he liked it. He rated this one a 10!

Caprese Pasta

4 C. Cherry or similar tomatoes
8 to 10 Garlic cloves, peeled and sliced thin
½ C. Olive oil
Salt and pepper
1 lb. Spaghetti
1 ½ C. Fresh mozzarella, small cubes
Fresh basil and parmesan cheese to garnish

Preheat oven to 350. In a large baking dish, add the tomatoes, sliced garlic and olive oil. Season with salt and pepper and toss well. Bake for about 30 minutes. Tomatoes should be soft and beginning to break open. Remove from the oven.

About 15 minutes before the tomatoes are done, cook your spaghetti according to the package and your preference of doneness.

In large bowl, add the drained pasta, top with the diced mozzarella and roasted tomato mixture and toss. Finish by garnishing with fresh basil and parmesan cheese. Adding a  few grinds of fresh ground pepper completes the dish.

1 comment:

  1. YUMMY and SO simple! Love how you used tomatoes that are not so much in season and added all that flavor - WAY TO GO!


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