Roasted Grape Tomatoes with Tangled Noodles

Serves 4 to 6

BYOC: Toss in some torn fresh basil leaves, fresh oregano, thyme or even lemon basil leaves for a nice surprising twist!


  • 4 cups sweet grape tomatoes
  • 3 tablespoons garlic-infused virgin olive oil
  • 3 cups low-sodium chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • 4 ounces smoked mozzarella, roughly chopped
  • 1 pound angel hair pasta or extra-thin egg noodles


  1. Preheat oven to 400 degrees F.
  2. Drizzle 3 tablespoons olive oil over the grape tomatoes, season with salt and pepper and toss to coat. Place tomatoes on a parchment-lined baking sheet and cook in oven until skins turn a rich golden brown, approximately 10 minutes.
  3. Meanwhile, heat chicken stock over low heat. In a large skillet, bring 1 cup of stock to a boil and add noodles. Stir to prevent noodles from sticking together as the stock cooks off. Continue to stir and add remaining stock 1 cup at a time. Once all the stock is added and cooked down, stir in cheese and toss with roasted tomatoes and their pan drippings. Serve hot.