Description

A simple yet flavorful pasta dish featuring roasted tomatoes, garlic, and basil, topped with creamy buffalo mozzarella for a comforting and aromatic meal ready in under an hour.

Ingredients

650 g (1.4 lb) salad tomatoes, chopped into small pieces

250 g (9 oz) cherry tomatoes

1 garlic head, left unpeeled with top chopped off

3 tbsp olive oil

2 tbsp tomato purée

30 g (1 oz) fresh basil, divided

Salt and freshly ground black pepper, to taste

2 tbsp balsamic vinegar

300 g (11 oz) pasta (penne, fusilli, or spaghetti)

125 g (4 oz) buffalo mozzarella, drained

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Instructions

Preheat the oven to 180℃ fan/200℃/Gas Mark 6/350°F.
Remove the mozzarella from the fridge to bring it to room temperature.
Place all sauce ingredients except half of the basil into a shallow baking dish, toss well, and roast for about 40 minutes or until the tomatoes and garlic are soft and caramelized.
About 10 minutes before the sauce is done, cook the pasta according to package instructions, then drain.
Remove the garlic head from the roasting pan, squeeze the soft cloves into the tomatoes, and discard the skins.
Blend the roasted tomato and garlic mixture with the remaining basil and balsamic vinegar until smooth. Reheat gently if needed.
Toss the sauce with the drained pasta until well coated.
Top with pieces of buffalo mozzarella and serve immediately.

Notes

Use any short pasta like penne or fusilli for best sauce coverage.

Add chili flakes for a touch of heat.

Substitute burrata for an extra creamy texture.

Store leftovers in the fridge for up to 3 days.

Reheat with a splash of water or olive oil to loosen the sauce.

Omit mozzarella or use vegan cheese for a vegan version.

Prep Time: 5 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting and Blending
Cuisine: Italian

Nutrition

Serving Size: 1 serving (approx. 1/4 of recipe)
Calories: 480
Sugar: 8 g
Sodium: 420 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 60 g
Fiber: 5 g
Protein: 18 g
Cholesterol: 25 mg