Roasted Heirloom Tomato Pasta

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. penne or other short pasta

• 2 lbs. smalll-medium heirloom tomatoes, halved or quartered

• 1 shallot, halved

• 1/2 cup of garlic cloves

• 1/3 cup extra virgin olive oil

• 1 tbsp. sea salt

• 1 tsp. oregano

• 10 sprigs of thyme

• 1/3 cup Parmigiano Reggiano, finely grated

• 4 oz. mozzarella di bufala

• Basil for garnish

• Pasta water as needed

Directions:

1. Heat the oven to 375°F. Add the heirloom tomatoes, garlic and shallot to an oven-safe baking dish or baking sheet. Drizzle with olive oil, sea salt, oregano and thyme. Roast in the oven for 30-40 minutes.

2. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes, garlic and shallot (discard the thyme) to a blender along with the remaining cooking liquid. Blend until smooth.

3. 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.

4. Strain the pasta and add it to the pan along with the heirloom tomato sauce and 1/4 cup of pasta water. Toss on medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

5. Remove from heat and add the grated Parmigiano. Toss until combined.

6. Plate and top with the mozzarella di bufala and basil.