Caprese Pasta
  • 12 plum tomatoes, halved lengthwise, cores and seeds removed
  • 4 tablespoons olive oil
  • 1½ tablespoons balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 teaspoons sugar
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound dried whole wheat penne pasta
  • 12 ounces buffalo mozzarella, torn into bite-size pieces
  • ½ cup julienned fresh basil
  • 1 tablespoon toasted pine nuts
  • ¼ teaspoon red chili flakes
  1. Preheat the oven to 275 degrees.
  2. Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with olive oil and vinegar. Sprinkle the garlic, sugar, salt and pepper over the tomatoes.
  3. Roast for 2 hours or until the tomatoes begin to caramelize.
  4. Allow the tomatoes to rest until they're still warm but cool enough to handle with your hands. Reserve any juices that have accumulated in the pan.
  5. Once cooled, roughly chop the tomatoes and set aside.
  6. Meanwhile, cook the pasta according to package instructions.
  7. In a large serving bowl, combine the cooked pasta, chopped tomatoes, mozzarella, fresh basil, pine nuts and red chili flakes. Top with a sprinkle of kosher salt.
  8. If the pasta seems dry, add some of the reserved juices from the pan.
  9. Serve immediately.
Recipe by The Krave at