- 1 lb linguine pasta
- Kosher salt and freshly ground black pepper
- 3 c grape tomatoes
- 5 tbsp extra virgin olive oil, divided
- 1 tbsp balsamic vinegar
- 1 tbsp butter
- 2 garlic cloves, thinly sliced
- 1 tbsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- ¾ c mozzarella pearls
- ½ c fresh basil, torn
Preheat the oven to 400°F. Bring a large pot of water to boil. Add 2 tbsp salt and cook pasta according to package instructions, reserving ½ c pasta water.
Place tomatoes on a sheet pan and drizzle with 2 tbsp olive oil, balsamic vinegar, salt and pepper, to taste. Roast 10-15 minutes until tomatoes soften and begin to burst.
Meanwhile, heat remaining olive oil and butter in a large skillet over medium low heat. Add garlic and lemon zest, swirling pan occasionally, about 5 minutes. Reduce heat if garlic or butter begins to brown.
Increase heat to medium and add lemon juice and roasted tomatoes along with accumulated pan juices. Add pasta and pasta water and toss to combine and allow to warm through, about 3 minutes. Turn off heat, add mozzarella and fresh basil and toss to combine. Place pasta in large serving bowl and serve immediately.
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