Margherita Ziti Recipe
roasted tomato, fresh basil, fontina sauce, ziti, garlic breadcrumbs, balsamic reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Roast Tomatoes
Preheat the oven to 400°F (200°C). Toss the cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until they are blistered and soft.
- 2
Cook Ziti
While the tomatoes are roasting, cook the ziti pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- 3
Prepare Sauce
In a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the roasted tomatoes and fresh basil, cooking for another 2-3 minutes. Remove from heat and stir in the grated fontina cheese until melted and creamy.
- 4
Combine Pasta and Sauce
In a large mixing bowl, combine the cooked ziti with the fontina sauce. Stir well to ensure the pasta is evenly coated.
- 5
Prepare Garlic Breadcrumbs
In a small bowl, mix breadcrumbs with a drizzle of olive oil, minced garlic, and a pinch of salt and pepper. Spread the mixture on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
- 6
Serve
Plate the ziti pasta topped with garlic breadcrumbs, a drizzle of balsamic reduction, and additional fresh basil if desired. Serve warm.
