Roasted Caprese Pasta

This is everything I love about Caprese Salad but with a roasted twist. It’s best with tomatoes noted for their sweetness, like cherry or grape tomatoes. It’s super versatile and, while it’s delicious tossed with pasta, you could just eat it by the spoonful or serve alongside crusty bread, bruschetta style.

12 ounces pasta of your choice

2 pints cherry or grape tomatoes

2 cloves of garlic, minced

1/4 cup olive oil

2 tablespoons balsamic vinegar (more for serving)

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup chopped fresh basil, divided

8 ounces fresh mozzarella, cubed

1/2 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees.

Bring a salted pot of water to a boil and cook pasta according to package instructions. Drain and set aside.

Combine tomatoes, garlic, olive oil, vinegar, salt, pepper, and half of the basil on a large sheet pan. Toss to coat. Roast for 15 minutes until tomatoes are bursting.

Transfer into a large serving bowl. Season with additional vinegar, to taste, and toss with pasta. Add mozzarella and Parmesan cheese. Top with remaining basil.