Roasted Tomato & Garlic Pasta Topped w/Fresh Mozzarella


I’ve been eating a LOT of carbs lately.  I can’t say that I’m proud of it. Toast with butter and honey for breakfast? Let’s make it two. Sandwich for lunch? No, ma’am, I don’t want it open faced.  A sandwich with one slice of bread?  Who invented this blasphemous form of modern day torture?  I want the bread. All of it.  I am a wheat lover. It’s shameful considering I’m well aware of how bad it is for you.  I’ve read parts of Wheat Belly; That book is very depressing to read if you’re a wheat lover, but it is so hard to give up!  Especially during this phase of my life where food and I are having a love affair. I’m savoring every moment. Starving myself hours before a good meal because there is nothing more tragic than having a plate of ambrosia set in front of you if you’re not actually hungry for it. I knew I hit rock bottom when I went to the gym on Saturday just so that I could justify the lunch that I was going to indulge in post-workout: PASTA. This pasta. The tantalizing glorious pasta that you see documented below will be the death of me. It’s the perfect marriage between roasted garlic and juicy cherry tomatoes bursting with flavor. It’s drizzled with olive oil and topped with fresh mozzarella that just barely melts over the pasta giving it a dream like texture. Simple and perfect.


4 cups of cherry tomatoes (I used a mix of golden, brown and red cherry tomatoes)
1/4 cup of olive oil
5 cloves of minced garlic (I cheated and used frozen minced garlic cubes from Trader Joes)
1 teaspoon of salt
1 package of pasta


Boil water to cook your pasta. Heat oven to 400 degrees F. Spread your 4 cups of cherry tomatoes on a baking sheet. Place minced garlic throughout and drizzle the olive oil over the tomatoes and garlic. Sprinkle with salt and pop in the oven for 30 minutes. Cook the pasta while the tomatoes and garlic are roasting in the oven. Once the pasta is drained and tomatoes are roasted mix everything together in a large bowl. I usually add a touch more olive oil and salt. Then top with fresh mozzarella. Enjoy 🙂


I usually throw some Heirloom tomatoes on the baking sheet (obviously not for the pasta above), but I actually think it turns out better with the large tomatoes mixed in because as they bake the juices run out and blend with the olive oil and garlic.  The tomatoes are so big that I usually cut them into 6 or 8 pieces each.



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