It’s springtime, and we’re sandwiched between crock-pot season and BBQ season. Foods are getting fresher and lighter, but we’re not quite ready to turn off our ovens yet.
Here’s a recipe that’s easy, light, and the perfect addition to any number of occasions. You can serve it warm with grilled chicken and a salad as a weeknight dinner. Bring it cold to a picnic as a pasta salad. Eat it at room-temp as your lunch leftovers.
And you know what’s even better? As your resident frugal blogger I have to tell you that this is a perfect way to use up those grape tomatoes in your fridge that are getting a little wrinkly and past their prime. Delicious, easy, kid-friendly, versatile, and saving you money? Let’s get cooking!
Roasted Tomato Caprese Pasta
1 pkg bowtie pasta
1 pkg cherry or grape tomatoes, halved
1 shallot, sliced
4 cloves garlic, sliced
1 pkg basil, chopped
8 oz fresh mozzarella, cut into small pieces
Olive oil
Salt & pepper
1. Preheat oven to 325 degrees.
2. Combine the tomatoes, garlic, and shallots on a baking sheet lined with parchment paper.
3. Generously drizzle olive oil over the top, sprinkle liberally with salt and pepper, and mix together with your hands. Don’t spread the mixture out too much or the garlic will overcook in the oven.
4. Roast for 40-60 minutes, stirring every 20 minutes.
5. Cook pasta in generously salted water per package directions. Drain.
6. Take the tomatoes out of the oven. Remove any pieces of garlic or shallots which may have gotten over done – even the tiniest bit of burnt garlic will make your whole dish bitter.
7. Combine the tomatoes, garlic, and shallots with the pasta, basil, and mozzarella.
8. Serve & enjoy!
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