This pasta with lightly roasted cherry tomatoes, fresh mozzarella, and basil is a warm, hearty take on Italian caprese salad. It is a refreshing option for summer meals.
Toss the halved cherry tomatoes with olive oil, garlic, and salt. Roast in a preheated oven until softened and lightly caramelized.
Cook the pasta in plenty of salted water according to the package directions, then drain.
Toss the roasted tomatoes with the pasta. After removing it from the heat, add the mozzarella cubes and chopped basil, gently stir, and serve.
Important: Add the mozzarella to the pasta last, after removing it from the heat; adding it too early may make it firm and rubbery. Allergens: contains dairy and wheat (gluten).
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