This Roasted Tomato and Mozzarella Rigatoni Pasta is a simple pasta dish the whole family will love, perfect for using summer's tomatoes.
We are approaching the fun part of summer. Tomatoes, herbs, and fresh greens galore! To me, there is nothing better than a bowl full of garden fresh produce tossed with chewy pasta. This Roasted Tomato and Mozzarella Rigatoni Pasta is exactly that.
Have you roasted tomatoes before? Let me tell you - I am normally a fan of using tomatoes in all their fresh juicy sweetness, but roasting these grape tomatoes up with olive oil, balsamic vinegar and garlic brings this pasta dish to a whole new level. Not to mention, let us celebrate the diversity of pasta shapes with this fun tubular pasta called rigatoni. It catches bites of spinach and mozzarella in every forkful.
Feel free to substitute in any fresh greens you have in abundance in your fridge - thinly ribboned swiss chard, collard greens or kale would work just as well. In addition, if you don't have pine nuts on hand, I am sure unsalted walnuts or almonds would be delightful.
For more seasonal meal ideas and grocery shopping inspiration, check out my monthly Seasonal Produce Lists on Uproot Kitchen. Enjoy and be well!
This Roasted Tomato and Mozzarella Rigatoni Pasta is a simple pasta dish the whole family will love @uprootkitchen Tweet this
Roasted Tomato and Mozzarella Rigatoni Pasta
- 1 pint grape tomatoes, halved
- 6 garlic cloves, sliced lengthwise
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste
- 1/2 pound rigatoni pasta, or other tube shaped pasta
- 4 ounces fresh mozzarella
- 5-ounce bag of baby spinach
- 1/4 cup pine nuts
- Optional fresh basil for topping
Preheat the oven to 400 degrees Fahrenheit.
In a baking pan, toss grape tomatoes, garlic clove slices, olive oil, balsamic vinegar, and salt and pepper together. Arrange grape tomatoes halves with the cut side facing upwards and roast for 25 minutes, until soft.
In the meantime, heat pasta water in a large pot and salt generously. Cook pasta per package instructions for al dente pasta. Using a colander over a bowl, drain the pasta and reserve 1/2 cup of the pasta water. Return the drained pasta to the cooking pot.
Chop up mozzarella into bitesize pieces and chop up baby spinach into ribbons.
Add the contents of the roasted tomato pan, including any juices, as well as the mozzarella, spinach and pine nuts into the warm cooked pasta. Add 1/2 cup of the pasta cooking liquid and stir well until the mozzarella begins to melt.
Taste and adjust seasonings. Before serving, top with fresh basil and more pine nuts.