Roasted Grape Tomatoes with Tangled Noodles
- 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
- 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.
- Add the noodles to a large skillet over medium heat, and pour in 1 ladleful of hot stock.
- Stir to prevent the noodles from sticking together as the stock cooks off.
- Once the noodles have absorbed all of the stock, add another 1 cup stock.
- Continue to stir and add the remaining stock 1 cup at a time, waiting until each addition is absorbed before adding more.
- Once all the stock has been 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!
garlic, sweet grape tomatoes, kosher salt, lowsodium, pasta, mozzarella
Taken from www.foodnetwork.com/recipes/claire-robinson/roasted-grape-tomatoes-with-tangled-noodles-recipe.html (may not work)