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