Two Tomato Pasta with Mozzarella, Basil & Pine Nuts

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.