Angel Hair Pasta with Roasted Tomato Sauce and Fresh Mozzarella

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ANGEL HAIR PASTA WITH ROASTED TOMATO SAUCE AND FRESH MOZZARELLA
Serves 4
*PRINT RECIPE HERE* https://bit.ly/2WbEEnd

INGREDIENTS:
3 Pints (280-310 grams) of Cherry Tomatoes
2 Tbsp (30ml) Olive Oil
Salt and Pepper to taste
1/4 tsp (1.25ml) Herbs de Provence (or dried basil, or oregano)
1 1/4 cups (190g) shallots, chopped
1 Tbsp (15 ml) olive oil
2 Tbsp (30ml) Dry White Wine (Sauvignon Blanc, Chardonnay or Pinot Grigio)*
*OR instead of the wine use 1-2 tbsp (15-30ml) of capers or Kalamata Olives PLUS 1-2 Tbsp (15-30ml) of Water
2 garlic cloves, minced
1/4 cup (60ml) fresh basil, separated
1/2 cup (120ml) fresh mozzarella torn into pieces

METHOD:
Pre-heat oven to 500F (250C).

On a baking sheet layout cherry tomatoes. Drizzle with Olive oil, season with salt and pepper, and Herbs de Provence. Roast for 20 minutes and then smash with a potato masher.

Meanwhile, saute shallots in olive oil until charred and tender. Once tomatoes are done, add them to the shallots.

Then add the wine (or capers or olives + water) and simmer until reduced slightly. Season with salt and pepper. Set sauce aside.

Boil the angel hair pasta until cooked. Drain and place back into the pasta pot. Reheat the sauce if needed and then add it to the pasta and toss with tongs.

Add half the fresh basil, and 1/2 the amount of mozzarella toss.

Then transfer to a bowl, and top with the remaining mozzarella and basil.


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