Description
This Roasted Tomato & Stracciatella Acini di Pepe recipe combines caramelized roasted tomatoes with tender acini di pepe pasta, infused with garlic and finished with creamy, luscious stracciatella cheese and fresh basil. The gentle roasting of tomatoes enhances their natural sweetness and depth of flavor, while the stracciatella adds a luxurious creaminess that melds perfectly with the subtly garlicky pasta, making for an elegant yet comforting Italian-inspired dish perfect for a light meal or dinner.
Ingredients
Vegetables & Herbs
- Ripe, juicy tomatoes – quantity depending on serving size (about 2 medium tomatoes)
- Fresh basil leaves – torn, for garnish (about 1/4 cup)
- Garlic – 2 cloves minced
Pantry Items
- Extra virgin olive oil – a few tablespoons for roasting and finishing (about 4 tablespoons total)
- Salt to taste
- Freshly ground black pepper to taste
- Salt for pasta water
- Lemon juice (optional) – a splash
Pasta & Cheese
- Acini di pepe pasta – 1 cup dry
- Stracciatella cheese – 4 to 6 ounces, generous portions
Instructions
- Roast the tomatoes: Preheat oven to 400°F (200°C). Halve the ripe tomatoes and toss them with olive oil, salt, and pepper. Spread them cut-side up on a baking sheet and roast for 25-30 minutes until soft, caramelized, and bursting with flavor.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the acini di pepe pasta and cook according to package instructions, typically 6-8 minutes, until al dente. Drain the pasta, reserving some pasta water for later use.
- Sauté the garlic: In a large skillet, warm a few tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, taking care not to burn it.
- Combine tomatoes and pasta: Add the roasted tomatoes along with their juices to the garlic oil in the skillet. Toss in the drained pasta, adding reserved pasta water as needed to loosen the sauce. Stir well to combine and heat through.
- Add stracciatella and garnish: Remove the skillet from heat and fold in the stracciatella cheese, allowing it to melt into creamy pockets throughout the dish. Garnish with torn fresh basil leaves and adjust seasoning with salt, pepper, and optionally a splash of lemon juice to taste.
Notes
- Use ripe and juicy tomatoes for the best natural sweetness and roast them until caramelized to maximize flavor.
- Reserve some pasta water when draining to adjust the sauce consistency easily.
- Handle garlic gently during sautéing to avoid burning, which can cause bitterness.
- Stracciatella cheese adds creaminess – if you can’t find it, fresh mozzarella or burrata can be a substitute.
- Adjust seasoning last after adding cheese to balance saltiness and brightness with lemon juice.
- This dish is best served immediately to enjoy the creamy texture of the cheese.
