Roasted Tomato & Burrata Pappardelle
Equipment
- Ovenproof dish
- Saucepan
- Tongs
Ingredients
- 400 g cherry tomatoes some whole, some halved
- 150 g sun blushed tomatoes
- 2 cloves garlic sliced
- pinch chilli flakes
- 400 g pappardelle pasta fresh
- 50 g Parmesan cheese finely grated
- 30 g butter softened, cut into small cubes
- 1/2 lemon zest
- large handful fresh basil roughly torn
- 1 burrata
- extra virgin olive oil
- sea salt
- ground black pepper
Instructions
- Preheat the oven to 200°C/180°C fan
- Place the cherry tomatoes, sun dried tomatoes, sliced garlic cloves and chilli flakes into a large ovenproof dish and drizzle in about 75ml of the oil from the sun dried tomatoes. Toss everything together to coat in the oil then season well with salt and pepper and place into the oven to roast for 20 - 25 minutes or until the tomatoes are beginning to burst and the garlic is golden and soft.
- Whilst the tomatoes roast, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions then drain. When the tomatoes are cooked add the pasta to the roasting tray along with the parmesan and butter.
- Stir everything together until the parmesan and butter have melted and created a lovely rich sauce with the juices from the tomatoes, then add the lemon zest and basil and stir again.
- Break the burrata over the pasta and stir in but not completely so there are still pieces of burrata left in the dish then serve immediately with a good drizzle of extra virgin olive oil and a hefty crack of black pepper.
Notes
This dish is all about bold, simple flavours. Roasting the tomatoes with garlic and chilli brings depth, while the burrata adds creamy richness. Tossing the pasta straight into the pan lets it soak up all those juicy, caramelized bits. Fresh basil, lemon zest, and a hit of olive oil keep it bright. Comfort food, elevated
Nutrition
Calories: 550kcal
Tried this recipe?Let us know how it was!