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Roasted Tomato, Rotochick & Mozz Pasta

  • SERVES: 4 to 6
  • PREP: 15 minutes
  • TOTAL TIME: 25 minutes

Pasta heaven, simply.

Rotochick boobs need help – on their own they’re about as tasty as a cardboard box and pale as me before a spray tan. Adding them to ribbony pasta mixed with the easiest roasted tomatoes and tiny Mozz balls upgrades our rotochickies like an A cup boosted to a perfect C.

  • 1 ½

    pounds small vine-ripened or Roma tomatoes, halved

  • 4

    tablespoons olive oil

  • 1

    teaspoon dried oregano

  • 8

    ounces pappardelle pasta

  • 4

    cloves garlic, minced

  • 1

    rotochick chicken breast, skin removed, torn into bite-sized pieces (about 1 1/2 cups torn chicken)

  • 6

    ounces mini Mozzarella balls (bocconcini)

  • 1

    cup finely grated Parmigiano Reggiano cheese, plus more for garnishing

  • Fresh chopped basil or oregano for garnish

  • Kosher salt and freshly ground black pepper to taste

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