Bring a little magic to your table with Roasted Tomato & Stracciatella Acini di Pepe—a bowl of pure Italian comfort that’s bursting with juicy sweetness from slow-roasted cherry tomatoes, silky ribbons of stracciatella cheese, and the playful texture of tiny acini di pepe pasta. Every spoonful feels like a warm hug, weaving together creamy, tangy, and toasty flavors with an irresistible buttery finish, all crowned by torn basil and a drizzle of balsamic glaze. This isn’t just pasta; it’s a feel-good dish worthy of sharing with those you love most!
Ingredients You’ll Need
There’s a special kind of joy in building incredible flavors from a handful of thoughtfully chosen ingredients. Each piece in Roasted Tomato & Stracciatella Acini di Pepe brings something unique—from the richness of olive oil to the brightness of basil, it all comes together to create a bowl you’ll want to savor again and again.
- Acini di pepe pasta: These adorable, pearl-like pasta shapes give the dish a delicate, creamy texture that captures all the saucy goodness.
- Cherry tomatoes: Roasting these tiny jewels concentrates their sweetness, making them velvety and intensely flavorful.
- Olive oil: The foundation for roasting, adding depth and a classic Mediterranean richness to every bite.
- Garlic: Minced for the perfect aromatic kick, it perfumes the whole dish as the tomatoes roast.
- Dried oregano: This simple herb brings earthy warmth and a subtle Italian flavor that ties everything together.
- Salt: Just enough to make every flavor pop—never underestimate the power of good seasoning.
- Black pepper: Adds gentle heat on the palate, balancing the sweeter notes of the tomato and cheese.
- Stracciatella cheese: The star creamy topping, soft and luscious—think burrata on its dreamiest day.
- Fresh basil leaves: Torn by hand for bursts of color and fragrant, peppery lift.
- Balsamic glaze (optional): A glossy drizzle for a tangy-sweet finishing touch that elevates every forkful.
How to Make Roasted Tomato & Stracciatella Acini di Pepe
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this ensures easy cleanup and helps the tomatoes caramelize beautifully. Toss the halved cherry tomatoes with olive oil, minced garlic, oregano, salt, and pepper so they’re well coated. Spread them out in a single layer and roast for 20 to 25 minutes, until the tomatoes are softened and starting to blister, releasing their irresistible aroma into your kitchen.
Step 2: Cook the Acini di Pepe
While the tomatoes roast, bring a pot of salted water to a rolling boil and cook the acini di pepe according to package directions until perfectly al dente. Be sure to stir a few times to keep the tiny pasta from sticking, and always taste a few pearls to check for the perfect doneness. Drain well but remember to reserve a splash of that starchy pasta water—it’s the key to a silky finish.
Step 3: Combine Pasta and Roasted Tomatoes
As soon as the pasta is ready, transfer it to a large mixing bowl and add the roasted tomatoes while both are still hot. Gently toss everything together, allowing the juices from the tomatoes to coat the pasta. If the mixture needs a little loosening, add a spoonful or two of reserved pasta water until it glides dreamily off your spoon.
Step 4: Finish and Serve the Roasted Tomato & Stracciatella Acini di Pepe
Spoon the warm pasta and tomatoes into serving bowls—don’t hold back on those caramelized bits. Generously dollop the stracciatella cheese on top so it melts ever so slightly from the heat. Scatter plenty of torn basil leaves for freshness, and if you’re feeling fancy, drizzle with balsamic glaze for that extra burst of tangy-sweet flavor that gilds the lily on your Roasted Tomato & Stracciatella Acini di Pepe.
How to Serve Roasted Tomato & Stracciatella Acini di Pepe
Garnishes
Give your finished bowl a final sprinkle of flaky sea salt and a crack of black pepper for extra zing. A handful of toasted pine nuts or a drizzle of lemon zest would also add lovely texture and balance to the Roasted Tomato & Stracciatella Acini di Pepe, making each bite feel fresh and layered.
Side Dishes
This dish sits beautifully alongside a crisp green salad tossed with vinaigrette, or a plate of grilled vegetables for a vibrant vegetarian spread. Warm crusty bread or Italian focaccia is perfect for scooping up the creamy cheese and any lingering tomato juices in the bottom of your bowl.
Creative Ways to Present
Serve Roasted Tomato & Stracciatella Acini di Pepe in small glasses or jars as a modern appetizer at a dinner party, or pile it onto a platter and let everyone scoop their own. For a brunch twist, nestle a poached egg on top and watch the yolk mingle with the cheese and roasted tomatoes—an utterly swoon-worthy combination.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. It’s best to keep the stracciatella separate and add it fresh when reheating, so you keep that signature creamy texture.
Freezing
Due to its high dairy content, this dish isn’t ideal for freezing—the stracciatella won’t thaw with its usual velvety charm. However, if needed, you can freeze just the roasted tomato and pasta mixture, then add freshly made or purchased stracciatella before serving.
Reheating
Gently reheat the pasta and tomatoes in a skillet over low heat, adding a splash of water or a drizzle of olive oil to restore the creaminess. Top with fresh stracciatella and basil just before serving; this keeps each serving just as luscious as when first made.
FAQs
Can I make Roasted Tomato & Stracciatella Acini di Pepe ahead of time?
Absolutely! Roast the tomatoes and cook the pasta up to a day ahead, then assemble everything just before serving. Just be sure to wait on adding the stracciatella and basil until right before you eat for the best texture and flavor.
What can I substitute for stracciatella if I can’t find it?
If stracciatella is elusive, fresh burrata or ricotta works wonders in its place. You’re looking for a soft, creamy cheese with a gentle dairy sweetness to compliment the caramelized tomatoes and pasta.
Is Roasted Tomato & Stracciatella Acini di Pepe suitable for vegetarians?
Yes! This dish is entirely vegetarian as written. It’s packed with flavor and feels indulgent, making it a satisfying main or side for any meat-free meal.
Can I add vegetables or protein to the dish?
Definitely! Toss in a few handfuls of baby arugula for a peppery note, or serve alongside grilled shrimp or chicken if you’re not keeping it vegetarian. The basic flavors are versatile and play well with whatever you love.
What should I do if I can’t find acini di pepe pasta?
If acini di pepe is hard to locate, try using Israeli couscous (pearl couscous) or even orzo as a worthy substitute. The main thing is to keep the playful, little pasta texture that hugs all the gorgeous sauce.
Final Thoughts
If you’re craving a soul-warming Italian meal that’s as beautiful as it is delicious, Roasted Tomato & Stracciatella Acini di Pepe delivers every single time. Let this recipe be your cozy night in, your invitation to slow down, and share a bowl with someone special—it’s a dish you’ll want to make again and again!
Print
Roasted Tomato & Stracciatella Acini di Pepe Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Roasting, Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Roasted Tomato & Stracciatella Acini di Pepe recipe combines the sweetness of roasted cherry tomatoes with creamy stracciatella cheese on a bed of tender pasta for a delightful Italian-inspired dish.
Ingredients
Pasta:
- 1 cup acini di pepe pasta
Roasted Tomatoes:
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing:
- ½ cup stracciatella cheese
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon balsamic glaze (optional, for finishing)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast Tomatoes: Toss cherry tomatoes with olive oil, garlic, oregano, salt, and pepper. Roast for 20–25 minutes until softened.
- Cook Pasta: Cook acini di pepe pasta until al dente; drain.
- Combine Ingredients: Toss hot pasta with roasted tomatoes. Add pasta water if needed.
- Serve: Spoon into bowls, top with stracciatella, basil, and balsamic glaze. Serve warm.
Notes
- If stracciatella isn’t available, substitute with fresh burrata or ricotta.
- Add arugula for a peppery bite.
- Works as a light main or elegant side.
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