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YIELD

8 servings

TYPE

TIME

35 minutes

LEVEL

Beginner

Here's What You'll Need

1

cherry tomatoes, olive oil, kosher salt, spaghetti, butter, rotisserie chicken, arugula pesto, mascarpone cheese, lemon, bocconcini, baby arugula

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Cook the Tomatoes

2

Preheat oven to 375 F. Place tomatoes cut side up on a baking sheet. Drizzle with olive oil and salt. Cook for 30-35 minutes,  until blistered and juicy.

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Cook Pasta

3

Bring a pot of salted water to a boil. Add spaghetti and cook according to package directions. Reserve about 1 cup cooking liquid. Drain pasta. Toss with butter to keep from sticking.

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Toss Remaining Ingredients

4

Add cooked tomatoes, rotisserie chicken, pesto, mascarpone cheese, lemon zest, and ½ cup reserved cooking water, then toss to combine.

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Finish and Serve

5

Add bocconcini or and fresh arugula, then toss once more. Sprinkle with flaky sea salt and lots of freshly cracked black pepper. Serve immediately.

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