Caprese Pasta

This is a great way to use some of those fresh summer tomatoes in your garden (basil too)!  It's quick and easy to make, but still tastes great.

Caprese Pasta

Ingredients

Roasted Tomatoes & Pasta

• 1/2 lb. long pasta (spaghetti, fettuccine, linguine, etc.)
• 2½ lb. cherry tomatoes
• 4 Tbsp. olive oil, divided
• 6 cloves of garlic, smashed
• Salt & pepper, to taste
• 8 oz. mozzarella pearls (or a ball mozzarella, cubed)
• 1/2 cup basil, torn
• Parmesan, for serving

• Breadcrumbs

• 2 Tbsp. butter
• 1 shallot, minced
• 2 cloves garlic, grated
• 1/2 cup breadcrumbs (preferably homemade, but panko is a good option)
• Salt & pepper, to taste

Serves 4
Cook Time: 30 minutes

​Prepare pasta according to package directions; preheat oven to 425.  Meanwhile, toss cherry tomatoes and smashed garlic in 2 tbsp. olive oil and sprinkle with salt & pepper.  Roast tomatoes for about 30 minutes, giving them a stir and flipping every ten minutes.
While the tomatoes are cooking melt butter in a small sauté pan over medium-low heat, add shallots and cook until translucent, add garlic and cook one more minute (careful or the grated garlic will burn).  Add breadcrumbs and toast for a few minutes, stir frequently so everything gets tossed in the butter and golden brown.
During the last five minutes of cooking the tomatoes, add the mozzerella.  After pasta has been drained (save about 1/2 a cup of pasta water in case you need it for the sauce), return it to the pot and generously coat in olive oil.  Add the roasted tomato mixture and toss to combine - if mixture is dry you can add some pasta water, but I have not usually found this to be the case.  
Add pasta to plates and garnish with breadcrumbs and remaining basil.  Sprinkle with Parmesan and serve immediately.