Hi everyone! Amanda here from Old House to New Home back this month to share one of my absolute favorite recipes, Roasted Tomato Caprese Pasta. Not only do I love this recipe because it is delicious, but it has sentimental value as well. When I was in high school, I worked for a wonderful man from Sicily in his small Italian restaurant. Over the years I worked there, I felt a part of their family. Though I was never promoted from salad girl to cook, I learned so much from working in the kitchen there. The owner passed away a few years ago, and I always think of him fondly when making any pasta dishes I learned in the restaurant.
Seasonally, Pasta Caprese would be added to the menu and I always immediately ordered a big dish for myself. The dish was so simple. Pasta, tomatoes, fresh mozzarella, olive oil, and basil. The restaurant always served this on bucatini pasta, which is big tube like spaghetti. It is definitely my favorite way to serve it, but of course when I went to make this, I discovered my bucatini box was only half full! While the cavatappi pasta was delicious with this, if you can get your hands on bucatini, make sure you use it!
I switched up the restaurant’s classic recipe by roasting the tomatoes. Oven roasting veggies is my favorite trick for making out of season vegetables taste delicious. In the heart of summer, roasting the tomatoes isn’t necessary, but in the spring, roasting brings out the sweetness and richness of the tomatoes. You can do this with all veggies! I guarantee you can convert non-veggie lovers by pan roasting some with some salt, pepper, and olive oil! I converted my husband to loving cauliflower using this method!
This dinner comes together so quickly and easily. It takes less than 30 minutes, which makes it a great weeknight dinner. You can serve this all on its own for a meatless meal, but I love to grill some chicken to serve alongside it! I have an optional note where you can add extra virgin olive oil after cooking. You make the sauce from the milder olive oil, but we love the taste of extra virgin, so I add some of that as a finishing oil. You also want to add the cheese at the very end so it doesn’t melt too much. I love biting into the big chunks of cheese!
I hope you try this Roasted Tomato Caprese Pasta soon! It is seriously easy and delicious and who doesn’t like cheesy noodles, right?
Roasted Tomato Caprese Pasta
- 12 oz bucatini or tube shaped pasta
- 1 pint cherry tomatoes halved if large in size
- 8 oz fresh mozzarella pearls
- 1/2 small red onion diced very small
- 2 tbsp butter
- 3 tbsp olive oil divided
- 5 fresh basil leaves
- 2 garlic cloves minced
- salt pepper
- 1 tbsp extra virgin olive oil optional
- Preheat oven to 375 degrees and put a pot of water on to boil.
- Put tomatoes on a cooking sheet and sprinkle with 1 tbsp. olive oil, salt and pepper and then place in the preheated oven. Roast for 10 minutes, or until they begin to burst.
- Meanwhile, once water boils, add pasta to the water and cook until al dente.
- In a separate skillet, melt 2 tbsp. butter and once melted, add the olive oil. Add onions and saute 2-3 minutes or until they begin to soften. Add garlic cloves. Once tomatoes are done, add to the pan and make sure to scrape all the tomato juice from the cooking sheet. Cook over very low heat as to not cook the tomatoes down to mush.
- Once pasta is done, add tomato and oil mixture to pasta and toss to coat. Add fresh mozzarella pearls and stir quickly to incorporate. If you like the taste of extra virgin olive oil, add the tablespoon now. Taste and season for salt and pepper. Add quickly to serving bowls so you don't melt the mozzarella.
- Garnish with parmesan cheese and basil. Enjoy!