Cherry Tomato Confit & Burrata Pasta
A simple and easy pasta recipe bursting with flavor, celebrating the summer’s cherry tomato bounty and topped with indulgently creamy burrata.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 16 mins
- 2 pints cherry tomatoes any variety will do, I like to go with as many colors as I can find, stemmed or un-stemmed
- 16 oz dried pasta any shape/size
- 1.5 cups olive oil extra virgin
- 3 balls Burrata 8 oz/balls
- 5 cloves garlic sliced
- 6 sprigs basil
- chili flakes to taste
- kosher salt
Preheat oven to 300 degrees. Place the tomatoes in a single layer in a baking dish. Add the garlic slices and basil sprigs. Pour the oil over the tomatoes and season generously with salt and pepper. Add a touch of chili flakes to taste. Bake for 1 hr.
While the tomatoes are in the oven fill a large pot with salted water and cook the pasta, according to the package instructions, until al dente, drain and put in a serving bowl.
Remove the tomatoes from the oven, discard the basil sprigs and pour the olive oil from the tomatoes on top of the pasta and toss gently.
Place the cherry tomatoes and garlic on top of the pasta and toss lightly, preferably with your hands.
Break chunks of burrata off and place on top of the pasta.
Season, to taste, with more salt, pepper, and chili flakes.
- DO NOT RINSE YOUR PASTA! Ever for a warm dish! The starch in the wateris what helps the sauce adhere to the pasta.
- Take careful note of pasta cooking time to enjoy it perfectly al dente.
- Not all burrata is created equal. Splurge on the good stuff if possible!
- Enjoy any extra infused olive oil with good bread or just a spoon (that’s what I do! It’s simply that damn good).
- I left the stems on the cherry tomatoes purely for presentation purposes; to de-stem or not to de-stem is completely up to you.