Roasted Tomato Pasta with Mozzarella
- Preheat oven to 450 degrees F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.
- Meanwhile, prepare pasta according to package directions; drain. In a large bowl whisk together the 1/3 cup olive oil, the vinegar, and pepper. Add warm pasta to bowl; toss to coat. Let cool to room temperature, stirring occasionally.
- Add the tomatoes and any drippings from the pan, the mozzarella, and basil to the pasta. Toss to combine. Serve at room temperature.
Nutrition Facts (Roasted Tomato Pasta with Mozzarella)
- Per serving:
- 297 kcal cal.,
- 15 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 8 g monounsatured fat),
- 13 mg chol.,
- 222 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 2 g sugar,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
How To Video
Jean Heidgerd 1392 Days Ago
You can add salami, or pepperoni, sliced black olives, and parmagiana cheese. My family loves it.
DEBRA 1533 Days Ago
I made it twice, the cherry tomatoes were much sweeter and tasted better than the grape ones. The second time I also used GOOD SEASONS italian dressing instead of the oil and vinegar and added extra italian seasoning (PASTA SPRINKLE by Penzey's Spices). Tasted great!