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Roasted Tomato & Stracciatella Acini di Pepe

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Tiny pearls of acini di pepe tossed with sweet blistered tomatoes and crowned with silky stracciatella, finished with basil and Parmesan for a simple yet luxurious Italian-inspired dish.

Ingredients

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  • 1 cup acini di pepe pasta
  • 2 cups cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 cup stracciatella cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup torn fresh basil leaves

Instructions

  1. Preheat Your Equipment: Heat oven to 400°F (200°C). Line a baking sheet with parchment.
  2. Combine Ingredients: Toss tomatoes with 2 tablespoons olive oil, garlic, red pepper flakes, 1/2 teaspoon salt, and black pepper. Spread on the baking sheet cut side up.
  3. Prepare Your Cooking Vessel: Roast 20 to 25 minutes until blistered and lightly caramelized.
  4. Assemble the Dish: Meanwhile cook acini di pepe in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, drain, and return pasta to the pot with remaining 1 tablespoon olive oil.
  5. Cook to Perfection: Fold roasted tomatoes and any pan juices into the pasta, loosening with a splash of reserved pasta water as needed. Stir in Parmesan and season with remaining 1/2 teaspoon salt to taste.
  6. Finishing Touches: Transfer to a serving bowl, dollop stracciatella over the top, and scatter basil leaves. Drizzle with a final thread of olive oil.
  7. Serve and Enjoy: Serve warm, letting the stracciatella melt into the pasta at the table.

Notes

  • Note: Add a teaspoon of balsamic vinegar to the tomatoes before roasting for deeper sweetness.
  • Use ripe cherry or grape tomatoes for best caramelization.
  • Stir in the stracciatella off heat to keep it silky and cool.
  • For extra texture, top with toasted pine nuts.
  • Scale easily by roasting tomatoes on multiple trays to avoid crowding.

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