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The Cook Book

Trofie Pasta with Robiola Cheese, Tomatoes & Basil

Easy lite and healthy recipe for pasta

Total time
2 hrs

Recipe by:

Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband

INGREDIENTS - 4 servings
  • 1 lb Large Cherry Tomatoes
  • 2 Tablespoons Olive Oil
  • 1 Pinch Sea Salt
  • 1 Pinch Black Pepper, freshly ground
  • 14 lb Robiola cheese , or another creamy cheese
  • 1 lb Trofie , or any other pasta
  • 14 Cup Heavy Cream
  • 12 Cup Basil, torn fresh leaves
  • 2 Tablespoons Parmesan cheese, freshly grated
  • Preheat the oven to 250°.
  • Cover a baking sheet with a silicon pad. Halve the tomatoes and arrange them on the sheet cut-side up. Sprinkle with the olive oil, some salt and pepper, and cook, turning once, until shrunken and caramelized, for about 2 hours. Set aside
  • Fill a large pot ¾ full of water and bring to a boil. Add about 2 tablespoons salt to the water. Add the trofie and cook according to the package instructions until al dente.
  • Drain and return the pot to low heat. Add the cheese and cream and stir to combine. Add the tomatoes and torn basil and gently stir into the pasta.
  • Serve warm, topped with fresh parmesan cheese.

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