Roasted Tomato Burrata Pasta
Ingredients
- 1 pound pasta (such as rigatoni or fusilli)
- 2 pints cherry tomatoes
- 4 garlic cloves (thinly sliced)
- ¼ cup olive oil
- ½ teaspoon crushed red pepper flakes
- Salt and black pepper
- 1 burrata ball
- ½ cup torn fresh basil
- ¼ cup grated Parmesan
Instructions
- Heat the oven to 425°F. Toss tomatoes, garlic, olive oil, red pepper flakes, salt, and black pepper on a sheet pan. Roast until the tomatoes burst and the edges begin to caramelize.
- Cook pasta in well-salted water until just al dente. Reserve a cup of pasta water, then drain.
- Add pasta to the pan of roasted tomatoes. Toss well, adding splashes of pasta water until the tomato juices coat the noodles.
- Transfer to a serving platter. Tear burrata over the warm pasta, then add basil, Parmesan, and a light drizzle of balsamic vinegar if using.
- Serve right away, allowing everyone to mix the creamy burrata through their portion.
Notes
Do not skip the reserved pasta water. Its starch helps the roasted tomato juices cling to every piece of pasta.