Roasted Tomato & Burrata Basil Past

Ingredients:

4 cups cherry tomatoes, halved

3 tablespoons olive oil, divided

Salt and freshly ground black pepper, to taste

3 cloves garlic, minced

12 ounces pasta (spaghetti or linguine recommended)

1 ball burrata cheese (about 8 ounces)

1/4 cup fresh basil leaves, torn

1/4 teaspoon red pepper flakes (optional)

Freshly grated Parmesan cheese, for serving (optional)

Directions:

Preheat oven to 400°F (200°C). Toss cherry tomatoes with 2 tablespoons olive oil, minced garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, until tomatoes are soft and slightly caramelized.

Meanwhile, cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain pasta.

In a large bowl, combine the roasted tomatoes and garlic with cooked pasta. Add remaining 1 tablespoon olive oil and toss gently. Add reserved pasta water a little at a time to loosen the sauce as needed.

Tear burrata cheese into chunks and place on top of pasta. Sprinkle with fresh basil and red pepper flakes if using.

Serve immediately with a sprinkle of Parmesan if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 450 kcal | Servings: 4 servings