The Pioneer Woman Tasty Kitchen
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Two Tomato Pasta with Mozzarella, Basil & Pine Nuts

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Level: Easy

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Description

This summer pasta dish uses two kinds of tomatoes: slow roasted grape tomatoes and fresh small tomatoes, cut up. The cooking is minimal; the slow roasted tomatoes just go in the oven on low for a couple of hours, and everything is tossed together in the serving bowl.

Ingredients

  • 10 ounces, weight Grape Tomatoes
  • 2 cloves Garlic, Minced Or Grated
  • 5 Tablespoons Olive Oil, Divided
  • 1 teaspoon Sea Salt, Divided
  • 1 teaspoon Pepper, Divided
  • ⅓ cups Pine Nuts
  • 10 ounces, weight Spaghetti
  • 14 ounces, weight Very Small Tomatoes, About 8 Or 10
  • 4 ounces, weight Mozzarella, Cubed
  • 10 leaves Basil, Julienned

Preparation

For the slow roasted tomatoes: Preheat oven to 300 degrees F. Line a baking sheet with foil. Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil. Season with some salt and pepper. Toss well. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.

Toast the pine nuts: Place pine nuts in a small skillet. Cook over medium high heat just for a few minutes, until lightly toasted.

Bring a large pot of well-salted water to a boil. Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don’t drain—you want a little pasta water still on the pasta so it doesn’t stick). Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, remaining 3 tablespoons olive oil and the basil leaves. Season generously with salt and pepper and toss well.

One Comment

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johannagibson on 9.23.2011

I hesitate to review this dish since I modified it, but it was definitely the inspiration. I left out the whole tomatoes and added some tomato sauce. Nothing has smelled better than the garlic and tomatoes roasting in the oven! Loved the fresh ingredients and the melting mozarella! Delicious.

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