Caprese Pasta

Have you ever wanted to fix a caprese salad during the winter months but didn’t because you knew it wasn’t going to be any good? Without the bright juicy vine ripened tomatoes of summer, the whole idea just seem bland. Tomatoes in the winter can be downright tasteless!

Well, what if I told you you’re wrong? The secret to brining out the flavor of tomatoes in the winter is to slow roast them. This removes any moisture and concentrates their flavor; making event the most mediocre winter tomato have an intense tomato taste. Pair roasted tomatoes with pasta and…BAM…caprese pasta right in the middle of winter!

Now, if you’re like some people don’t think about eat pasta when their trying to eat a healthier diet. If you’re like many people, you’re probably trying to shed a few pounds after the holidays, you don’t have to forego a bowl of pasta. But, again, I will tell you that you’re wrong. A light bowl of pasta drizzled with olive oil, balsamic vinegar and topped with roasted tomatoes and fresh basil will send your mind flying into summer and feeling lighter than air. Plus…it’s super simple so it’s a great quick weeknight meal.


1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1 – 10 oz container of cherry tomatoes
1 tablespoon olive oil
8 oz pasta
Pinch of salt
1/2 cup freshly grated Parmesan cheese
1/4 cup feta cheese
1 bunch of basil


Preheat oven to 400 degrees. Spread tomatoes on a cookie sheet lined with foil. Drizzle with olive oil and minced garlic; season with salt and pepper. Roast tomatoes in the oven for 15-20 minutes or until tender.

Meanwhile, boil 4-6 quarts of water. Season the water with a liberal pinch of salt and add pasta and cook according to package directions.

Mix drained pasta with roasted tomato mixture and cheese. Top with torn basil, feta and a drizzle of olive oil.   Enjoy!

Please leave your comments below, I would love to hear from you.  Until next time, cheers!

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