Artizone > Trofie Pasta with Robiola Cheese, Tomatoes & Basil
The Cook Book
TROFIE PASTA WITH ROBIOLA CHEESE, TOMATOES & BASIL
Easy lite and healthy recipe for pasta
Recipe by: Emily Miller
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
lb Robiola cheese , or another creamy cheese
1 lb Trofie , or any other pasta
Cup Heavy Cream
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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