Roasted Tomato & Stracciatella Acini di Pepe

Picture tiny pearls of pasta coated in the sweet tang of roasted tomatoes, crowned with rich, creamy stracciatella that melts luxuriously into every spoonful. This Roasted Tomato & Stracciatella Acini di Pepe is rustic Italian comfort at its finest—simple, soulful, and bursting with flavor. One bite, and you’ll be hooked by the balance of bright acidity, silky cheese, and tender pasta.

Behind the Recipe

The inspiration for this dish comes from the traditional Italian love affair with seasonal tomatoes and fresh cheese. Acini di pepe, meaning “grains of pepper,” is a pasta shape often used in soups, but here it becomes the star, cradling roasted tomato juices and creamy stracciatella. It’s proof that with just a few ingredients, you can craft something both elegant and deeply satisfying.

Recipe Origin or Trivia

Stracciatella, the luxurious filling inside burrata, has its roots in Puglia, where cheesemakers would stretch leftover mozzarella into strands and mix them with cream. Pairing it with roasted tomatoes—a staple of Italian cucina povera—creates a dish that honors humble traditions while feeling indulgent. Acini di pepe brings a playful texture that makes each forkful a delight.

Why You’ll Love Roasted Tomato & Stracciatella Acini di Pepe

This dish has all the makings of a new favorite. Here’s why:

Versatile: Works as a starter, side, or main dish.
Budget-Friendly: Elevates simple ingredients into something special.
Quick and Easy: Minimal effort, maximum flavor in under 40 minutes.
Customizable: Add herbs, garlic, or chili flakes to suit your taste.
Crowd-Pleasing: Both comforting and elegant enough for dinner parties.
Make-Ahead Friendly: Roast the tomatoes in advance and reheat.
Great for Leftovers: Tastes even better the next day as flavors deepen.

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Chef’s Pro Tips for Perfect Results

1. Use ripe cherry or grape tomatoes for natural sweetness.
2. Roast tomatoes until blistered and caramelized for depth.
3. Salt pasta water generously—it seasons the acini di pepe from within.
4. Fold in stracciatella gently so it stays creamy.
5. Finish with a drizzle of olive oil and fresh basil for a restaurant-worthy touch.

Kitchen Tools You’ll Need

• Baking Sheet – for roasting tomatoes.
• Large Pot – to cook the pasta.
• Mixing Bowl – to toss pasta and tomatoes together.
• Colander – for draining pasta.
• Serving Bowl – to showcase the finished dish.

Ingredients in Roasted Tomato & Stracciatella Acini di Pepe

1. Acini di Pepe Pasta: 1 cup, tiny pearls that soak up sauce beautifully.
2. Cherry Tomatoes: 2 cups, halved for roasting.
3. Olive Oil: 3 tablespoons, divided.
4. Garlic: 2 cloves, minced for aromatic depth.
5. Salt & Pepper: To taste, enhances natural flavors.
6. Red Pepper Flakes: 1/2 teaspoon, optional for a subtle kick.
7. Stracciatella Cheese: 1 cup, creamy richness to balance acidity.
8. Fresh Basil: 1/4 cup, torn leaves for garnish.
9. Parmesan Cheese: 1/4 cup, freshly grated for nutty depth.

Ingredient Substitutions

• Acini di Pepe: Substitute with orzo or couscous.
• Stracciatella: Use burrata or fresh mozzarella torn into pieces.
• Cherry Tomatoes: Substitute with Roma or heirloom tomatoes.
• Parmesan: Pecorino Romano for a saltier bite.
• Basil: Fresh parsley or arugula for a different green note.

Ingredient Spotlight

Stracciatella: Silky strands of mozzarella bathed in cream—luxurious, delicate, and the soul of this dish.
Cherry Tomatoes: When roasted, they caramelize and concentrate their sweetness, creating a natural sauce.

Instructions for Making Roasted Tomato & Stracciatella Acini di Pepe

1. Preheat Your Equipment: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Combine Ingredients: Toss halved tomatoes with 2 tablespoons olive oil, garlic, salt, pepper, and red pepper flakes. Spread in a single layer on the baking sheet.
3. Prepare Your Cooking Vessel: Roast tomatoes for 20–25 minutes until blistered and caramelized.
4. Cook the Pasta: Meanwhile, cook acini di pepe in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
5. Assemble the Dish: Toss roasted tomatoes with pasta, adding a splash of pasta water and 1 tablespoon olive oil to create a silky coating. Stir in Parmesan.
6. Finishing Touches: Transfer to a serving bowl, dollop stracciatella generously over the top, and garnish with torn basil.
7. Serve and Enjoy: Serve warm, letting the cheese melt into the pasta as you mix at the table.

Texture & Flavor Secrets

The acini di pepe provides a tender bite, the roasted tomatoes burst with tangy sweetness, and the stracciatella adds creamy luxury that ties it all together. Parmesan and basil finish with nutty, herbal notes.

Cooking Tips & Tricks

• Roast tomatoes cut side up to keep juices intact.
• Add a splash of balsamic vinegar before roasting for deeper flavor.
• Stir stracciatella in just before serving to keep it creamy.

What to Avoid

• Don’t overcook the pasta—it should stay slightly firm.
• Avoid watery tomatoes, they won’t caramelize properly.
• Don’t stir stracciatella over heat or it will lose its creamy texture.

Nutrition Facts

Servings: 4
Calories per serving: 320

Note: Approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Make-Ahead and Storage Tips

You can roast tomatoes up to 2 days ahead and refrigerate them. Cook pasta fresh and assemble just before serving. Leftovers keep for 2 days, though stracciatella is best added fresh.

How to Serve Roasted Tomato & Stracciatella Acini di Pepe

Serve as a starter with crusty bread, as a side to grilled chicken or fish, or as a light vegetarian main dish. Pair with crisp white wine like Pinot Grigio.

Creative Leftover Transformations

• Stir into a frittata for a Mediterranean breakfast.
• Use as a filling for stuffed peppers.
• Add broth and make it a rustic soup.

Additional Tips

Sprinkle extra Parmesan before serving for a salty crunch. Drizzle with chili oil if you like heat. For added elegance, serve in shallow bowls with basil sprigs.

Make It a Showstopper

Serve with stracciatella nestled on top in big dollops, drizzle with golden olive oil, and scatter fresh basil leaves. Present on a rustic wooden table for that Italian countryside charm.

Variations to Try

• Add roasted red peppers for smoky depth.
• Toss in sautéed spinach for extra greens.
• Replace basil with pesto for a bold twist.
• Mix in toasted pine nuts for crunch.
• Add anchovies or capers for briny notes.

FAQ’s

Q1: Can I make this without stracciatella?

Yes, burrata or mozzarella are excellent substitutes.

Q2: Can I make this gluten-free?

Yes, use gluten-free pasta such as rice-based or corn-based varieties.

Q3: Can I serve it cold?

Yes, it makes a lovely pasta salad when chilled.

Q4: Can I double the recipe?

Absolutely, just roast the tomatoes on two trays to avoid crowding.

Q5: Can I make it dairy-free?

Yes, skip the cheese or use a dairy-free mozzarella alternative.

Q6: What type of tomatoes are best?

Sweet cherry or grape tomatoes hold their shape and caramelize beautifully.

Q7: Can I roast garlic cloves with the tomatoes?

Yes, whole cloves roasted alongside add a mellow sweetness.

Q8: Can I add protein?

Yes, grilled shrimp or chicken pair beautifully.

Q9: How do I keep the pasta from sticking?

Toss with a little olive oil after draining.

Q10: What’s the best wine pairing?

A crisp Pinot Grigio or Sauvignon Blanc complements the fresh flavors.

Conclusion

This Roasted Tomato & Stracciatella Acini di Pepe is a celebration of Italian simplicity—humble ingredients transformed into something extraordinary. With sweet roasted tomatoes, creamy stracciatella, and delicate pasta pearls, it’s a dish that feels indulgent yet effortless. Let me tell you, it’s worth every bite.

watch how to make Roasted Tomato & Stracciatella Acini di Pepe