Monday, August 29

Heirloom Caprese Pasta

Favorite caprese salad ingredients are turned into this warm pasta dish


Heirloom Caprese Pasta


I spent the majority of my life avoiding raw tomatoes in my food. To this day, something still rubs me the wrong way about a bland mushy tomato, but I’ve grown to love certain varieties, such as cherry and heirlooms. I think this dish is great for someone who’s anti-tomato because the roasting brings out the sweetness and flavor of the fruit. Because there are so few ingredients to this dish, look for the freshest tomatoes you can find and purchase high-quality mozzarella. I promise it will be a winner with all of your guests.


Roasted Heirloom Tomato Caprese Pasta:
  • Preheat the oven to 400F.
  • Place 2-3 pints of assorted heirloom cherry tomatoes on a baking sheet and toss with 2 tbsp. olive oil.
  • Roast for 15-20 minutes, or until soft and bursting.
  • Meanwhile, cook 12 oz. farfalle pasta* in boiling, salted water according to package directions.
  • Drain pasta, reserving 1/2 c. pasta cooking water.
  • In a large bowl, combine pasta, tomatoes, 1/2 c. chopped fresh basil, and  8 oz. of bocconcini.**
  • Generously season with salt and pepper, adding pasta water to moisten. 
  • Divide onto plates and serve. 

Serves three - four
*Any shape of pasta works here.
**Small, bite size balls of fresh mozzarella. Or dice fresh mozzarella into bite-size cubes


Roasted Heirloom Tomato Caprese Pasta