Go Back
+ servings
Slow Roast Tomato Rocket and Buffalo Mozzarella spaghetti
Print Recipe
5 from 12 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 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Italian
Keyword: easy pasta recipe, slow roast tomato pasta
Servings: 4
Author: Jane Saunders

Ingredients

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