Ingredients

The following ingredients have 4 Servings
  • 2 pounds grape or cherry tomatoes, preferably multi-colored
  • 2 cloves garlic, minced
  • 1/4 cup fresh basil, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 pound dry pasta (I used a mix of shells and wagon wheels)
  • 8 ounces fresh perlini mozzarella, drained*

Instruction

  • Preheat oven to 400°F. Place tomatoes, garlic, basil, olive oil, balsamic vinegar, salt & pepper in a 9×13 (3 quart) baking dish and toss to combine. Bake for 20 minutes, stir, and bake for another 15-20 minutes, until the tomatoes are nice and soft and melt when pressed gently with a spoon.
  • Meanwhile, bring a large pot of salted water to a boil. Cook pasta to al dente, according to package directions. Drain well. If the pasta is finished before the tomato sauce is ready, drizzle in a little olive oil and stir so the pasta doesn’t stick. Place in a large bowl.
  • Once the tomatoes are finished, mix them into the drained pasta and allow to cool to just above room temperature, stirring occasionally.
  • Once cool, mix in the drained mozzarella and refrigerate until ready to serve.