Two Tomato Pasta with Mozzarella, Basil & Pine Nuts (Meatless Monday, a day late)

I haven’t made this amazing dish from The Italian Dish in a long time, but it is so tasty! I’ll admit, when I make it I just use jarred sun dried tomatoes (drained) because I hate to heat up my kitchen.

Ingredients (serves 4):

  • 10 ounces of grape tomatoes
  • 2 large garlic cloves, minced or grated
  • 6 tablespoons extra virgin olive oil, divided
  • salt & pepper
  • 1/3 cup pine nuts
  • 10 ounces spaghetti
  • 14 ounces very small tomatoes (about 8 to 10), cut into chunks
  • 4 ounces mozzarella, cubed
  • about 10 basil leaves, julienned

For the slow roasted tomatoes:

  1. Preheat oven to 300 degrees F. Line a baking sheet with foil.
  2. Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil. Season with some salt and pepper. Toss well.
  3. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.

Toast the pine nuts:

  1. Place pine nuts in a small skillet. Cook over medium high heat just for a few minutes, until lightly toasted.

For the rest:

  1. Bring a large pot of well salted water to a boil. Cook the pasta just until al dente. Remove with tongs and place in a large serving bowl (don’t drain- you want a little pasta water still on the pasta so it doesn’t stick).
  2. Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, 4 tablespoons olive oil and the basil leaves. Season generously with salt and pepper and toss well.
  3. Serve immediately and enjoy!