Roasted Grape Tomatos w/ Tangled Noodles

By jennyburkholder

Ingredients

• 3 tablespoons garlic-infused virgin olive oil
• 4 cups sweet grape tomatoes
• Kosher salt and freshly cracked black pepper
• 3 cups low-sodium chicken stock
• 1 pound angel hair pasta or extra-thin egg noodles
• 4 ounces smoked mozzarella, roughly chopped

Details

Servings 4

Preparation

Step 1

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Drizzle the olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place the tomatoes on the baking sheet and cook until skins turn a rich golden brown, about 10 minutes.

Meanwhile, heat the chicken stock over low heat. In a large skillet, bring 1 cup of the stock to a boil and add the noodles. Stir to prevent the noodles from sticking together as the stock cooks off. Continue to stir and add the remaining stock 1 cup at a time. Once all the stock is added and absorbed, stir in the cheese and toss with the roasted tomatoes and their pan drippings. Serve hot.

BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!