Recipes worth gathering for — a little messy, very delicious.

Some of the best recipes come from the simplest ingredients, and this Balsamic Pasta is proof of that. Fresh tomatoes, good olive oil, a splash of balsamic vinegar, and a handful of herbs come together to create a dish that feels both light and full of flavor.

The tomatoes are diced and marinated in olive oil and balsamic vinegar with basil, oregano, garlic, lemon, and a pinch of salt and pepper. As they sit, the flavors mingle and soften the tomatoes just enough to create a bright, tangy mixture that’s packed with fresh flavor.

Once tossed with warm ditalini pasta and finished with freshly grated asiago cheese, everything comes together into a simple but incredibly satisfying dish. The pasta soaks up the balsamic juices, the tomatoes add bursts of freshness, and the asiago brings a salty, nutty finish that ties it all together.

It’s the kind of recipe that feels perfect for warm evenings, easy dinners, or anytime you want something that’s both comforting and fresh. Serve it alongside grilled chicken or enjoy it just as it is — simple, flavorful, and meant to be shared.

A little messy. Very delicious. Just the way we like it.

Balsamic Pasta

A fresh and simple pasta made with balsamic-marinated tomatoes, herbs, and lemon, tossed with ditalini and finished with asiago cheese.

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Course Dinner, Main Course, Side Dish

Cuisine American, Italian

Ingredients

  

• 4 roma tomatoes gutted and diced
• 1/4 cup olive oil
• 1/8 cup balsamic
• 1/2 tsp oregano
• 1/2 tsp garlic salt
• 1/4 tsp basil
• 1/4 tsp onion powder
• 1 tsp lemon juice 1/2 lemon, squeezed
• a few shakes of grated parmesean
• 1/4+ cup grated Asiago
• 2 Tbsp butter
• 1/2 box Ditalini pasta
• Mozzarella Balls (Optional)

Instructions

 

Prepare Sauce and Pasta

• Dice tomatoes, add oil and balsalmic, add oregano, garlic salt, basil, onion powder and parmesean. Stir and sqeeze in lemon juice. Let tomatos marinate for 30 minutes or so.
• Cook 1/2 box of Ditalini Pasta el dente and set aside.

Heat and Serve

• In a sauce pan, melt butter over medium heat and pour in tomato mixture. Let tomatoes stew for about 5 minutes until they just start to decompose. Grate in the Asiago cheese, stir. Pour noodles into pan and stir. Continue to stir over heat until noodles are heated up again. Serve with additional asiago for topping.
• Alternate: Add fresh mozzarella balls into the pasta right before its ready to be taken off stove. You want the balls to get soft and slightly warm but not melted.

Keyword pasta