Roasted heirloom tomato mozzarella pasta. Add the pasta and cook to al dente, drain well. Add the sauce to a deep dish bowl. Add the pasta And mozzarella and toss well, add the cheese and toss again.
Made with creamy mozzarella, roasted tomatoes and basil, this pasta delivers one extremely unique flavor experience. 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. Inspired by a Melissa Clark recipe from NYT Cooking, this pasta uses summer bounty in tasty and unique ways. You can cook Roasted heirloom tomato mozzarella pasta using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients of Roasted heirloom tomato mozzarella pasta
- You need of My roasted tomato sauce recipe (published) I use the whole jar from the recipe.
- You need 3/4 lb of rotini pasta.
- Prepare 2 tbsp of balsamic vinegar.
- Prepare 1/2 of grated aged Asiago (or your choice).
- It’s 8 oz of package pearl mozzarella.
Particularly fun is the method for making the tomato sauce — you halve large juicy heirloom tomatoes at the equator then "grate" them on the large holes of a box grater over a skillet until just the flat round of skin is left. Place sliced mozzarella pieces on a serving dish or individual serving dishes and set roasted tomatoes on top of the cheese. Before serving or presenting either the platter or individual serving dishes, garnish with smaller fresh, whole basil leaves. Next, grab a small baking sheet and add your mini heirloom tomatoes.
Roasted heirloom tomato mozzarella pasta instructions
- I make the sauce 1 to 2 days ahead of time(see my recipe).
- Boil water and salt well, should taste like sea water. Add the pasta and cook to al dente, drain well..
- Add the sauce to a deep dish bowl. Add the pasta And mozzarella and toss well, add the cheese and toss again..
- Store in an air tight container and let the flavors marry overnight, serve at room temp..
While you are waiting for your oven to pre-heat, bring a pot of salted water to a boil. Add in your pasta & cook until al dente. Toss the tomatoes with browned butter, red-pepper flakes and garlic, then hit them with a little heat, and they'll burst into a bright sauce. Once cooked, just a touch of olive oil or butter is all that's required to best showcase perfectly paired flavours. Place tomatoes on a baking sheet.