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.
