Two Tomato Pasta with Mozzarella, Basil & Pine Nuts

• 10 ounces, weight Grape Tomatoes
• 2 cloves Garlic, Minced Or Grated
• 5 Tablespoons Olive Oil, Divided
• 1 teaspoon Sea Salt, Divided
• 1 teaspoon Pepper, Divided
• 13 cups Pine Nuts
• 10 ounces, weight Spaghetti
• 14 ounces, weight Very Small Tomatoes, About 8 Or 10
• 4 ounces, weight Mozzarella, Cubed
• 10 leaves Basil, Julienned

1. For the slow roasted tomatoes: Preheat oven to 300 degrees F. Line a baking sheet with foil.
2. Slice grape tomatoes in half and place on baking sheet with the garlic and 2 tablespoons olive oil.
3. Season with some salt and pepper.
4. Toss well.
5. Bake for about two hours or until the tomatoes are reduced down and have lost a lot of their moisture.
6. Toast the pine nuts: Place pine nuts in a small skillet.
7. Cook over medium high heat just for a few minutes, until lightly toasted.
8. Bring a large pot of well-salted water to a boil.
9. Cook the pasta just until al dente.
10. Remove with tongs and place in a large serving bowl (dont drainyou want a little pasta water still on the pasta so it doesnt stick).
11. Add the slow roasted tomatoes, the toasted pine nuts, the fresh tomatoes, the mozzarella, remaining 3 tablespoons olive oil and the basil leaves.
12. Season generously with salt and pepper and toss well.

weight grape tomatoes, garlic, olive oil, salt, pepper, nuts, tomatoes, weight mozzarella, basil

Taken from tastykitchen.com/recipes/main-courses/two-tomato-pasta-with-mozzarella-basil-pine-nuts/ (may not work)