Roasted Tomato Pasta with Mozzarella
pound red and/or yellow grape or cherry tomatoes, halved
teaspoons dried oregano, crushed
cloves garlic, thinly sliced
teaspoon kosher salt
cup olive oil
16 ounce package dried rotini pasta
cup olive oil
tablespoons white wine vinegar
teaspoon cracked black pepper
ounces small fresh mozzarella balls or cubed fresh mozzarella
cup snipped fresh basil
- 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