Pasta with Roasted Tomatoes

I have a confession.  Fresh mozzarella isn’t always that exciting to me.  I know, I know, I’m a food blogger, so I should love such a trendy item.  And don’t get me wrong, it can be good.  But I personally think it needs a little coaxing.  Since it isn’t aged, it really has more of a “blank canvas” kind of taste, unlike a strong aged Irish cheddar (one of my favorites).  This dish is perfect for dressing it up just enough, while still keeping with the simplicity of things.  And if you don’t have “fresh” mozzarella, don’t worry, I won’t tell if you won’t. : )

 

1 pint grape or cherry tomatoes

2 T fresh Thyme leaves

3 cloves garlic, crushed

drizzle olive oil

drizzle balsamic vinegar

1 lb. spaghetti noodles

1/2 lb. fresh mozzarella, cut in 1/2 inch cubes

1 1/2 cups fresh basil, chopped

kosher salt, to taste

1/4 cup grated parmesan

 

Cut tomatoes in half and lay out on a cookie sheet.  Sprinkle with garlic, thyme, olive oil, and vinegar.

Toss to coat.  Roast at 450 degrees for 10 minutes.

Cook spaghetti noodles.  Drain, reserving 1/2 cup of the pasta cooking liquid.

Toss spaghetti with roasted tomatoes, mozzarella, basil, parmesan, and salt.

Add a drizzle of olive oil, and 1/4 cup of the pasta liquid.  Add remaining 1/4 cup of liquid if needed.

Serve hot.