Recipe: Bocconcini and roasted tomato pasta salad | Style at Home

Ingredients

• 12 Roma tomatoes, halved, cored, and seeded
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 cloves garlic, thinly sliced
• Sea salt
• Freshly ground white pepper
• 1 pound small shaped dried pasta, such as farfalle, gemelli, orecchiette, or a mixture
• 1 pound bocconcini balls, drained
• 1/4 cup smoked olive oil or extra virgin olive oil
• 15 large basil leaves
• 1/4 teaspoon red pepper flakes