Vibrant, colorful, Summer Pasta recipe: Pasta with Garlic Roasted Tomatoes, Bacon, and Mozzarella. Perfect as a light dinner or a dish to bring to a picnic.
Course Main Course
Keyword pasta with roasted tomatoes
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
1poundcherry tomatoes, halved (red and yellow)
3clovesgarlic, thinly sliced
Pasta and other ingredients
16ozspiral pasta(use gluten free brown rice spiral pasta for gf version)
½teaspoonblack pepper, cracked
8ouncesmozzarella(small fresh mozzarella balls or cubed fresh mozzarella)
8stripsbacon, cooked, chopped
½cupbasil fresh, snipped, or use 1 teaspoon of dried basil
How to roast tomatoes in the oven
Preheat oven to 450 degrees F. Line the 15x10x1-inch baking pan with foil. Arrange tomato halves, cut sides up, in the baking pan. Sprinkle with oregano, garlic, and salt; drizzle with the ¼ cup olive oil. Roast tomatoes, uncovered, for 20 to 25 minutes or until light brown and shriveled. Set aside.
Cook pasta according to directions, drain. In a large bowl whisk together the ⅓ cup olive oil, the balsamic vinegar, and pepper. Add warm pasta to bowl; toss to coat.
Add roasted tomatoes and any drippings from the pan, the mozzarella, cooked bacon, and basil to the pasta. Toss to combine. Serve at room temperature.