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Roasted Cherry Tomato, Pesto & Mozzarella Cappelletti

  • The Pasta Table
  • Jun 14, 2023
  • 1 min read

Updated: Apr 5

Difficulty Level: Easy

Total Time: 45-60 minutes

Serving Size: 2-4 servings


Roasted Cherry Tomato, Pesto & Mozzarella Cappelletti

Ingredients:

  • 1/2 lb. Capelletti or other short pasta

  • 2 pints cherry tomatoes

  • 1/4 cup extra virgin olive oil

  • Sea salt to taste

  • 3/4 cup basil pesto

  • Juice of 1 lemon

  • Zest of 1 lemon

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 8 oz. fresh mozzarella, diced


Directions:

  1. Preheat the oven to 400°F.

  2. Add the cherry tomatoes to an oven-safe dish. Drizzle with olive oil and salt to taste. Roast for about 20-30 minutes.

  3. Meanwhile, bring a large pot of water to a boil.

  4. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  5. Strain the pasta and add to a large sauté pan along with the pesto sauce and 1/4 cup of pasta water. Toss over low heat.

  6. Add the lemon zest, lemon juice, Parmigiano and more pasta water as needed, 1/4 cup at a time.

  7. Stir in the roasted cherry tomatoes and mozzarella. Add more salt to taste.

  8. Plate and top with more grated Parmigiano.


Pro Tip: This dish is also a great pasta salad option when served cold!


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