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Slow Roast Tomato Rocket and Buffalo Mozzarella spaghetti
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5 from 9 votes

Slow Roasted Tomato Rocket & Buffalo Mozzarella Pasta

A simple yet satisfying blend of fresh ingredients to create the ultimate easy to prepare comfort food
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Author: Jane Coupland

Ingredients

  • 32 Cherry tomatoes
  • 2 tablespoon Olive oil
  • 300 g/ 10 ½ oz Spaghetti alla Chitarra (or spaghetti)
  • 4 tablespoon Rosmarina sauce (rosemary tomato sauce)
  • 1 large handful Rocket (arugula)
  • 125 g/ 4 ½ oz Buffalo Mozzarella

Instructions

  • Preheat oven to 150C/ 300F/ GM2 and line a baking tin with parchment
  • Cut the tomatoes in half, toss in the oil and season with salt and pepper. Lay face up on the tray and roast for 1 hour
  • When the tomatoes are almost ready, bring a large pan of salted water to the boil and cook the pasta according to the instruction on the pack - aim for al dente
  • Meanwhile, finely chop the rocket and rip the cheese into small pieces
  • When cooked, drain the pasta. Stir through the sauce, followed by the rocket and finally the tomatoes
  • Divide between 4 plates and scatter the mozzarella over the top. 
  • Garnish with a little extra chopped rocket and serve immediately, with a little shave pecorino or parmesan if desired