While we love these quick roasted tomatoes and mozzarella balls tossed with Explore Cuisine Organic Pasta, we also love topping gluten free crostini with them for delicious holiday worthy appetizers and gluten free English muffins for epic savory breakfast toasts!
For the quick roasted tomatoes
2 cups (10-ounces) mini San Marzano tomatoes or cherry tomatoes, halved
2 teaspoons dried oregano, crushed
3 large cloves garlic, thinly sliced
1 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
For the pasta
1/3 cup olive oil
2 tablespoons Balsamic vinegar
1/2 teaspoon freshly ground black pepper
1 cup small fresh mozzarella balls, halved
1 bunch basil leaves, sliced into ribbons or torn
Preheat the oven to 450°F and heat a large pot of salted water to a boil.
While the water is boiling, prep the tomatoes; arrange the tomato halves, cut side up in an even layer in a baking dish. Sprinkle the crushed oregano, garlic, salt, and pepper evenly over the top of the tomatoes then drizzle with the olive oil. Roast in the oven for 10-11 minutes until the tomatoes have released their juices and are starting to shrivel.
While the tomatoes are roasting cook the pasta; add 1 box of pasta to boiling, salted water and cook for 8 – 9 minutes until al dente. While the pasta is cooking making the vinaigrette. In a large bowl whisk the 1/3 cup olive oil, Balsamic vinegar, and black pepper together. When the pasta is cooked through drain the cooking water, rinse lightly with cool water and add to the bowl with the vinaigrette. Toss to coat.
To serve; fill individual bowls with the pasta and top each with 1/4 of the roasted tomatoes, mozzarella balls, and basil. Drizzle the pasta bowls with the pan juices from the roasted tomatoes, season to taste with salt and pepper and serve immediately.