Roasted Tomato Fresh Mozzarella Pasta – One delicious bowl, brimming with the summer’s finest fare!
I’m quite certain that, if this delicious Roasted Tomato Fresh Mozzarella Pasta could talk, it would be shouting “summer”!
It took a few tries to get this dish just right, but when I felt like it was finally “there”, I sent a bowl full over to our sweet neighbors next door. The text I received a few hours later, is probably all I need to tell you about this amazing recipe…
“Oh my my my!!!! Chris and Scott! This is perhaps the best thing I’ve ever tasted! The flavors are so amazing and fresh and delicious!!! Thank you for sharing your yumminess! Love, Your insanely happy neighbors next door :)”
So I’ll keep it short today and let the pictures do most of the talking.
There’s Ditalini pasta, so fun and pretty!
Garlic and Herb Roasted Tomatoes, crazy delicious! (You can read all about them here in the last post.)
Fresh, sweet summer corn – barely cooked to crunchy perfection. Is there anything better? Combined with creamy, fresh mozzarella that melts into strings of deliciousness when warmed.
A shower of fresh basil. I mean really, it’s part of the Italian trinity, right? Tomatoes, mozzarella and… yes, lots of fresh, fragrant basil!
Make this Roasted Tomato Fresh Mozzarella Pasta!
You’ll be insanely happy that you did!
Lots of people ask what kind of cookware, small appliances, cutlery, etc. I use in the kitchen. Here’s what I used to make and present this Roasted Tomato Fresh Mozzarella Pasta.
- 1 pound ditalini pasta
- 4 ears fresh corn
- 12 ounces fresh mozzarella*
- 3 tablespoons extra virgin olive oil divided
- 1 recipe Garlic and Herb Roasted Tomatoes
- ¼ cup finely chopped fresh basil
- 1 teaspoon kosher salt
- freshly ground black pepper to taste
- Bring a medium large pot of water to a rolling boil. Add 1 tablespoon salt and pasta. Allow water to return to a boil, then cook pasta for 8-10 minutes or until al dente (If you're using a different type of pasta, follow the directions on the package).
- Reserve 1 cup of the pasta water then drain well, drizzle with 1 tablespoon extra virgin olive oil and stir to coat pasta with oil. (This will keep it from drying out until you’re ready to combine it with the other ingredients.) Set aside.
- While pasta is cooking, place corn in a zippered bag and add 1 tablespoon of water. Place bag in microwave and cook on high for 5 minutes. Remove from microwave, open bag to vent and wait till corn is cool enough to handle, then cut kernels from cobs. Cover and set aside.
- Allow pasta to cool for 20 minutes (this will keep the cheese from melting right away), then combine with about 2/3 of the tomatoes (reserve the rest) in a medium-large bowl, (be sure to scrape out all the good oil and herbs from the pan). Add corn, fresh mozzarella, remaining olive oil, salt, pepper and 1/4 cup of the pasta water. Stir gently to combine and add more pasta water to loosen a bit, if needed. Add 1/2 of the basil and stir gently one more time. Top with the remaining tomatoes and basil. Warm slightly (1-2 minutes) in microwave before serving or serve at room temperature.
Nutritional information does not include Garlic and Herb Roasted Tomatoes.
* I like the small balls in oil (I get them at Costco) I dice them in quarters. You can also dice the larger balls or logs into bite size pieces. Nutritional information below does not include the Garlic and Herb Roasted Tomatoes