This pasta, made with cherry tomatoes lightly roasted in the oven, fresh mozzarella, and basil, is a warm and hearty rendition of the Italian caprese salad. It's a refreshing option for summer tables.
Toss the halved cherry tomatoes with olive oil, garlic, and salt, then roast in a preheated oven until softened and lightly caramelized.
Boil the pasta in plenty of salted water for the package time, then drain.
Mix the roasted tomatoes with the pasta; once off the heat, add the mozzarella cubes and chopped basil and toss lightly before serving.
Important: Add the mozzarella to the pasta last, after taking it off the heat; adding it too early can make it turn rubbery. Allergen: contains dairy and wheat (gluten).
If you toss the cherry tomatoes with olive oil and salt before roasting them in the oven, the caramelized flavors come through more clearly.
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