Capellini Pasta With Roasted Roma Tomato Recipe
Capellini Pasta with Roasted Roma Tomato, Fresh Mozzarella, Basil and Parmesan Reggiano
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Ingredients
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Pasta and Sauce Ingredients
Method
Cooking Instructions
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Cut the Roma tomatoes in half and place them cut-side up on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and black pepper. Roast in the oven for 25-30 minutes until they are soft and slightly caramelized.
- 2
Cook the Pasta
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1 cup of the pasta cooking water.
- 3
Combine Ingredients
In a large bowl, combine the cooked capellini pasta, roasted tomatoes, and the remaining tablespoon of olive oil. Toss gently to combine, adding reserved pasta water a little at a time until the desired consistency is reached.
- 4
Add Cheese and Basil
Tear the fresh mozzarella into bite-sized pieces and add it to the pasta along with the fresh basil leaves. Toss gently to combine.
- 5
Serve
Serve the pasta warm, topped with freshly grated Parmesan Reggiano cheese.
