Gluten Free/ Egg Free Roasted Tomato Pasta with Mozzarella and Basil
Cut 1 pound of cherry tomatoes in half, preheat oven to 450 ....arrange tomatoes halves on foil line pan. Sprinkle with 2 tsp of dried oregano, 3 cloves garlic (thinly sliced) and 1 tsp of salt; drizzle with 1/4 cup olive oil. bake for 20 to 25 min. next, Cook 16 ounce package of dried rotini pasta (I used Schar gluten free pasta). In large bowl whisk together 1/3 c of olive oil, 2 tbsp of white wine vinegar, and dash of black pepper. Add pasta, toss to coat. This recipe said to let cool to room temp...I didn't, I rinsed the pasta in cold water instead. Add tomatoes and any drippings from the pan, add 8 ounces of small fresh mozzarella balls (I would halves these when I do it again), and 1/2 c snipped fresh basil.
Toss to combined and Enjoy!
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