Pasta with roasted cherry tomatoes and buffalo mozzarella

    20 min

    This dish is perfect to enjoy the milky taste and the silky texture of Italian buffalo mozzarella. It's best, in fact, enjoyed raw, added to the pasta as last ingredients. With the heat, it will just soften up a bit, while maintaining its remarkable flavor.

    4 people made this

    Serves: 4 

    • 300g cherry tomatoes, halved
    • 1 teaspoon oregano
    • 2 tablespoons extra virgin olive oil
    • 1 clove garlic, sliced
    • 400g fresh or dried orecchiette or other pasta
    • 250g buffalo mozzarella
    • 4 tablespoons ricotta salata cheese, freshly grated
    • salt and pepper, to taste

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Place the tomatoes in bowl. Add oil, salt, oregano and garlic and toss well. Transfer to a baking dish with the cut side facing up. Roast until tomatoes become limp, about 10 minutes.
    3. Cube the mozzarella and place in a colander to drain. Meanwhile, cook pasta according to package directions. Drain and reserve a ladle of the cooking water.
    4. Transfer cooked pasta to a large bowl and add tomatoes and mozzarella. Toss and adding some of the reserved cooking water to moisten.
    5. Divide the pasta among 4 plates, drizzle with more extra virgin olive oil and sprinkle each plate with 1 tablespoon ricotta salata. Serve at once.

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