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Paccheri Pasta with Roasted Cherry Tomato and Mozzarella

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Large tubes of paccheri pasta tossed with sweet roasted cherry tomatoes, melted mozzarella, and fresh basil for a rustic, melty Italian classic.

Ingredients

Scale
  • 12 oz paccheri pasta (or rigatoni)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 3 cups cherry tomatoes, halved
  • Salt and black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup fresh basil leaves
  • 8 oz fresh mozzarella, torn into chunks
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Cook paccheri according to package instructions until al dente. Drain and set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
  3. Add cherry tomatoes, salt, pepper, and red pepper flakes. Cook for 7–10 minutes until tomatoes are soft and begin to break down.
  4. Stir in cooked pasta and toss well to coat.
  5. Add fresh basil and mozzarella chunks. Gently mix just until mozzarella starts to melt and become stringy.
  6. Serve hot, sprinkled with grated Parmesan and extra basil if desired.

Notes

  • Substitute rigatoni or penne if paccheri is unavailable.
  • For added depth, roast the cherry tomatoes in the oven before adding to the skillet.
  • Use smoked mozzarella for a unique flavor twist.

Nutrition

Keywords: paccheri pasta, cherry tomato pasta, mozzarella basil pasta, vegetarian Italian pasta

Find it online: https://epicrecipebox.com/paccheri-pasta-with-roasted-cherry-tomato-and-mozzarella/