How to Make Delicious Roasted heirloom tomato mozzarella pasta

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Roasted heirloom tomato mozzarella pasta. Made with creamy mozzarella, roasted tomatoes and basil, this pasta delivers one extremely unique flavor experience. Roasted heirloom tomato mozzarella pasta JON DOE. As for burrata, well, this cheese takes it to the next level with its decadent, creamy texture and rich taste.

Roasted heirloom tomato mozzarella pasta And it's known as this roasted heirloom tomato mozzarella gnocchi skillet. It's dinner for the rest of the summer, fyi. First on the agenda is prepping our roasted tomato sauce. You can have Roasted heirloom tomato mozzarella pasta using 5 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Roasted heirloom tomato mozzarella pasta

  1. You need of My roasted tomato sauce recipe (published) I use the whole jar from the recipe.
  2. It's 3/4 lb of rotini pasta.
  3. It's 2 tbsp of balsamic vinegar.
  4. You need 1/2 of grated aged Asiago (or your choice).
  5. You need 8 oz of package pearl mozzarella.

It might sound time-consuming at first but TRUST ME. Sprinkle the mozzarella on top of the pasta, gently mix, then divide between bowls, scatter with plenty of basil leaves, season with pepper and serve. Toss the pasta in the tomato and oil blend. Stir in the oil and vinegar blend.

Roasted heirloom tomato mozzarella pasta instructions

  1. I make the sauce 1 to 2 days ahead of time(see my recipe).
  2. Boil water and salt well, should taste like sea water. Add the pasta and cook to al dente, drain well..
  3. Add the sauce to a deep dish bowl. Add the pasta And mozzarella and toss well, add the cheese and toss again..
  4. Store in an air tight container and let the flavors marry overnight, serve at room temp..

Gently fold in the fresh tomatoes, mozzarella and basil, until just incorporated. Taste and adjust salt and pepper according to your preference. This pesto pasta salad paired perfectly with the Herb-Shallot Roasted Chicken Thighs that I served it with. I used store bought pesto because I had it on hand, added some baby heirloom tomatoes, bits of mozzarella, some small nicoise olives, along with some toasted pine nuts and fresh basil. Place sliced mozzarella pieces on a serving dish or individual serving dishes and set roasted tomatoes on top of the cheese.