Caprese Pasta

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   1.

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   Preheat oven to 400*.

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   2.

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   Put the tomatoes, garlic, balsamic vinegar, and olive oil in a large non-reactive baking dish.

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   Sprinkle on some salt and pepper, and toss to coat.

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   3.

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   Roast the tomatoes in the oven for around 45 minutes.

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   It could be more or less depending on the size of the tomatoes and how crowded the dish is.

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   Roast them until they are brown and split open.

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    If the garlic looks like it is going to burn, remove it from the pan.

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    4.

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    When the tomatoes look like they are about 10-15 minutes away from being done, cook the pasta according to the package directions.

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    Drain, reserving some of the pasta water, and rinse in cool water to stop the pasta from cooking.

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    5.

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    While the pasta cooks, thinly slice the basil (also called a chiffonade) and cube the mozzarella into small pieces.

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    6.

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    When the tomatoes are done, take the garlic out of the pan, chop it up, and put it back in the pan.

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    Add the pasta to the pan, and toss it with the tomatoes.

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    Add additional pasta water as needed you want to get as much of the good stuff off the pan as possible.

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    7.

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    Once the tomatoes and pasta are mixed, add the basil, mozzarella, and salt and pepper to taste.

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    Mix again.

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    8.

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    Wait a few minutes for the mozzarella to melt a bit, and then enjoy!

* Per serving · 4 servings · Values may vary.