Description
This Roasted Tomato & Stracciatella Acini di Pepe is a vibrant and comforting Italian-inspired pasta dish featuring tender acini di pepe pasta tossed with caramelized roasted tomatoes, fragrant garlic-infused olive oil, and creamy stracciatella cheese. Garnished with fresh basil and a splash of lemon juice, it’s a perfect balance of fresh, rich, and savory flavors ideal for a light yet satisfying meal.
Ingredients
Vegetables and Fresh Ingredients
- Ripe, juicy tomatoes – quantity depending on serving size (approximately 3-4 medium tomatoes)
- Garlic – 2 cloves, minced
- Fresh basil leaves – torn, for garnish
- Lemon juice (optional) – a splash
Pantry and Dairy
- Extra virgin olive oil – a few tablespoons for roasting and finishing (about 4-5 tbsp total)
- Salt – to taste and for pasta water
- Freshly ground black pepper – to taste
- Acini di pepe pasta – about 1 cup dry
- Stracciatella cheese – 4 to 6 ounces, generous portions
Instructions
- Roast Tomatoes: Preheat the oven to 400°F (200°C). Halve the ripe tomatoes and gently toss them with olive oil, salt, and freshly ground black pepper. Arrange the tomatoes cut-side up on a baking sheet, then roast in the oven for 25-30 minutes until they become soft, caramelized, and bursting with flavor.
- Cook Pasta: While the tomatoes roast, bring a large pot of salted water to a rolling boil. Add the acini di pepe pasta and cook according to package instructions, generally for 6-8 minutes, until al dente. Drain the pasta, reserving some of the pasta cooking water for later use.
- Sauté Garlic: In a large skillet, warm a few tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.
- Toss Pasta with Tomatoes: Add the roasted tomatoes along with their juices to the skillet with garlic oil. Stir in the drained acini di pepe pasta, adding reserved pasta water a little at a time as needed to loosen the sauce. Toss thoroughly to combine and warm through.
- Add Stracciatella and Garnish: Remove the skillet from heat. Fold in the stracciatella cheese, allowing it to melt into rich, creamy pockets throughout the pasta. Garnish with torn fresh basil leaves, and adjust seasoning with additional salt, pepper, and an optional splash of lemon juice to brighten the flavors before serving.
Notes
- Use ripe, juicy tomatoes for the best flavor impact; plum or vine-ripened varieties work well.
- Reserved pasta water helps create a silky sauce consistency when tossed with the pasta.
- Stracciatella cheese is delicate; fold it in gently off the heat to preserve its creamy texture.
- You can substitute with burrata cheese if stracciatella is unavailable.
- Adding a splash of lemon juice at the end balances the richness and enhances freshness.
