Description
A delicious and comforting Roasted Tomato & Stracciatella Acini di Pepe recipe featuring caramelized roasted tomatoes combined with delicate acini di pepe pasta, finished with creamy stracciatella cheese and fresh basil. This dish is bursting with fresh flavors and creamy textures perfect for a cozy meal.
Ingredients
Tomatoes and Seasonings
- Ripe, juicy tomatoes – 4 medium-sized
- Extra virgin olive oil – 3 tablespoons (for roasting) + 2 tablespoons (for cooking)
- Salt – to taste + 1 tablespoon for pasta water
- Freshly ground black pepper – to taste
- Garlic – 2 cloves, minced
- Lemon juice – 1 teaspoon (optional)
Pasta and Cheese
- Acini di pepe pasta – 1 cup (dry)
- Stracciatella cheese – 4 to 6 ounces
- Fresh basil leaves – a small handful, torn
Instructions
- Roast the tomatoes: Preheat the oven to 400°F (200°C). Halve the ripe tomatoes and toss them with olive oil, salt, and freshly ground black pepper. Arrange them cut-side up on a baking sheet and roast for 25-30 minutes until they become soft, caramelized, and infused with deep flavor.
- Cook the pasta: While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the acini di pepe pasta and cook for 6-8 minutes or according to package instructions until al dente. Drain, reserving some pasta water for later use.
- Prepare the garlic oil: Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté gently for about 1 minute until fragrant, taking care not to let it burn.
- Combine roasted tomatoes and pasta: Add the roasted tomatoes with their juices to the skillet with garlic oil. Toss in the drained pasta, adding reserved pasta water as needed to loosen the sauce. Stir well to combine and heat through.
- Finish with stracciatella and basil: Remove the skillet from heat and gently fold in generous portions of stracciatella cheese, allowing it to melt into creamy pockets throughout the dish. Garnish with torn fresh basil leaves and adjust seasoning with additional salt, pepper, and optional lemon juice as desired.
Notes
- Use the ripest tomatoes possible for maximum sweetness and roasting flavor.
- Reserve pasta water carefully as it helps to create a silky sauce texture.
- Be gentle when folding in the stracciatella to keep its creamy texture intact.
- Lemon juice adds a bright finish but is optional.
- This dish is best enjoyed immediately for fresh texture and flavor.
