Recipe by My Stained Apron (


1 pint grape or cherry tomatoes

2 T fresh Thyme leaves

3 cloves garlic, crushed

drizzle olive oil

drizzle balsamic vinegar

1 lb spaghetti noodles

1/2 lb fresh mozzarella, cut in 1/2 inch cubes

1 1/2 cups fresh basil, chopped

kosher salt, to taste

1/4 cup grated Parmesan (plus more for serving, if desired)


Cut tomatoes in half and lay out on a cookie sheet.  Sprinkle with garlic, thyme, olive oil, and vinegar.

Toss to coat.  Roast at 450 degrees for 10 minutes.

Cook spaghetti noodles.  Drain, reserving 1/2 cup of the pasta cooking liquid.

Toss spaghetti with roasted tomatoes, mozzarella, basil, parmesan, and salt.

Add a drizzle of olive oil, and 1/4 cup of the pasta liquid.  Add remaining 1/4 cup of liquid if needed.

Serve hot.