The Delicious Pasta with Tomatoes from Waffles and Mochi

The Delicious Pasta with Tomatoes from Waffles and MochiWaffles + Mochi, a new Netflix comedy, follows a pair of puppets as they embark on a culinary adventure throughout the world, learning how to cook with fresh ingredients. If that isn’t enough to entice you to sit down and watch with your kids, consider this: the already popular show is produced by Michelle Obama, the former first lady of the United States. Waffles and Mochi work in a supermarket and spend their leisure time learning about common products used around the world. Special guests include Samin Nosrat, José Andrés, Massimo Bottura, Pa León, and Michael Twitty, among others.

Cooking at home is healthier than dining out, and the Waffles and Mochi show’s purpose is to get kids interested in getting into the kitchen and cooking with their friends and family.

Waffles and MochiWaffles and Mochi learn how to make tomato candy, also known as oven-roasted tomatoes, in episode one. Those who like easy-to-make pasta dinners and adore tomatoes should try this recipe. You should not roast the tomatoes for five hours. Instead, roast them until they burst, imparting a more “fresh” flavor and sweetness to the meal.

Best Cheese in Combination with Tomatoes

Although the recipe of Waffles and Mochi allows home chefs to use any cheese they like, many people recommend Parmigiano Reggiano. You can’t go wrong with this authentic Italian cheese when it comes to pasta. When it comes to making the right choice for tomatoes, choose fresh ones from a garden, if you can do so. Fresh basil is key, as dried will not do in this recipe. Nosrat recommends that once the pasta is cooked, you should mix the tomatoes, cheese, and olive oil in it, before adding in the basil. It’s a great way to keep the herb from wilting.

The Pasta from Waffles and Mochi

The Pasta from Waffles + Mochi


1 lb spaghetti
2 pints cherry tomatoes
1/2 tsp sugar
1/4 cup extra virgin olive oil, divided
Fine sea salt
3 oz freshly grated Parmesan
16 fresh basil leaves, optional black olives


Preheat the oven to 450. Then, set an oven rack to the middle position. After this, line a baking sheet with parchment paper.
Toss the tomatoes in a large bowl with 2 tablespoons of olive oil. Add sugar and 1/2 teaspoon of salt. Toss again to coat.
Spread the tomatoes on the baking sheet in a single layer. Then, place in the oven on the middle rack. Roast them until they burst, about 30-45 minutes.
Bring a large pot full of water to a boil. Add pasta, salt, stir and cook until it’s just under al dente, 1 minute less than the directions from the package. Save 1 cup of the cooking water and drain the pasta.

Combine tomatoes, parmesan, pasta, and two tablespoons of olive oil. Tear leaves of basil into the pasta in large pieces. Stir everything together and then add 1 or 2 tablespoons of the reserved pasta water, if needed. This will help the cheese and basil cling to the pasta.
Taste, adjust seasoning with salt, and serve immediately, with more Parmesan.