Description
Roasted Tomato & Stracciatella Acini di Pepe is a fresh and vibrant pasta dish combining slow-roasted tomatoes with creamy stracciatella cheese and delicate acini di pepe pasta. This recipe balances natural sweetness, tangy acidity, and rich creaminess, creating a simple yet sophisticated meal perfect as a light main, side dish, or chilled salad.
Ingredients
Roasted Tomatoes
- Ripe, juicy tomatoes (quantity depending on serving size)
- Extra virgin olive oil (for roasting and finishing) – a few tablespoons
- Salt to taste
- Freshly ground black pepper to taste
Pasta
- Acini di pepe pasta – about 1 cup (dry)
- Salt (for pasta water)
- Reserved pasta water (as needed)
Flavor and Finish
- Stracciatella cheese – generous portions, about 4-6 ounces
- Fresh basil leaves – torn, for garnish
- Garlic – 2 cloves minced
- Lemon juice (optional) – a splash
Instructions
- Roast the tomatoes: Preheat your oven to 400°F (200°C). Halve the ripe tomatoes and toss them in 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 acini di pepe pasta: Meanwhile, bring a large pot of salted water to a boil. Add the acini di pepe and cook according to package instructions, typically 6-8 minutes, until al dente. Drain the pasta, reserving some pasta water for later use.
- Prepare the garlic oil: 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, being careful not to burn it.
- Combine roasted tomatoes and pasta: Add the roasted tomatoes along with their juices to the garlic oil. Toss in the drained acini di pepe pasta, adding a little reserved pasta water if needed to loosen the sauce. Stir well to combine and heat through.
- Finish with stracciatella and basil: Remove the skillet from heat and fold in generous portions of 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 optional lemon juice to taste.
Notes
- Choose ripe tomatoes for maximum roasted flavor and natural sweetness.
- Cook pasta al dente to maintain a perfect texture balance with soft tomatoes and creamy cheese.
- Reserve pasta water to help create a silky, cohesive sauce.
- Use high-quality stracciatella cheese for the creamiest, most flavorful finish.
- Add herbs at the end to preserve their brightness and aroma.
- This dish can be served warm or chilled, making it versatile for various occasions.
- Leftovers keep well refrigerated for up to 2 days; reheat gently and add olive oil or water if needed.
- Freezing is not recommended due to the delicate texture of cheese and pasta.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg