ANGEL HAIR PASTA with OVEN ROASTED TOMATOES & MOZZARELLA

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: ricotta cheese

Part-skim mozzarella reduces fat while ricotta is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free, while pecorino is often cheaper.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar has a similar flavor profile, while apple cider vinegar is usually less expensive.

Preheat the oven to 400 to 410 degrees Fahrenheit.

Pour 4 cups of washed grape tomatoes onto a baking sheet.

Drizzle with at least 2 tablespoons of olive oil.

Add 2 to 4 thinly sliced cloves of garlic to the tomatoes.

Sprinkle generously with oregano, iodized sea salt, and fresh ground pepper.

Toss the tomatoes to combine all ingredients.

Bake in the oven for about 15 to 20 minutes until the tomatoes burst open.

After 15 minutes, switch the oven to broil to char the tomatoes further.

In a large pan over medium heat, add 32 ounces of chicken broth and bring to a boil.

Once boiling, add 1 pound of angel hair pasta, snapping it in half if desired.

Stir the pasta to ensure it absorbs the chicken broth, cooking for about 3 minutes until absorbed.

Turn the heat down to low to prevent sticking, and add olive oil and the roasted tomatoes with their juices.

Stir in 8 ounces of fresh mozzarella pearls until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens