Roasted Tomato & Stracciatella Acini di Pepe

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 2 pints cherry tomatoes

• 1/4 cup extra virgin olive oil

• Sea salt to taste

• 1/4 yellow onion

• 1 cup Acini di Pepe

• 1 cup tomato passata

• 4 cups vegetable or chicken broth

• 4 tbsp. butter

• 1 cup Parmigiano Reggiano, grated

• 4 oz. stracciatella

• Basil for garnish

• Salt & pepper to taste

  
  

Directions:

1. Preheat the oven to 375°F.

2. Add the cherry tomatoes to an oven-safe dish or baking sheet. Drizzle with olive oil and salt to taste. Roast for about 30-40 minutes. Remove and set aside.

3. In a heavy-bottomed pot over medium-low heat, add 2 tbsp. olive oil and sauté the onion until translucent, about 4-5 minutes.

4. Stir in the tomato passata and salt to taste, then add the Acini di Pepe.

5. Add the broth to the pot, 1-2 cups at a time, stirring continuously until the pasta is fully cooked. Use your judgment on how much you need to fully cook the pasta. Add more salt to taste.

6. When the pasta has fully cooked, remove from heat and stir in the butter and Parmigiano.

7. Plate and top with stracciatella, roasted tomatoes, basil and freshly cracked black pepper.