This is probably the last summer recipe, before autumn sets in. The weather has been so crazy lately, that there is no way of knowing if we’ll have sun and warm temperatures until late October, last year we did, be in the markets seasonal produce will invariably change. So, while you can, get some of the late summer sweet cherry tomatoes and make this incredibly simple, although good looking and delicious, pasta.
This recipe takes barely a handful of very simple and plain ingredients: pasta, cherry tomatoes and burrata. In this case, the secret to an amazing flavor lies in the seasonings: good extra virgin olive oil and good balsamic vinegar, sea salt, freshly ground black pepper and herbs, like thyme, oregano or basil. No need for fancy cooking, either. Just bake the cherry tomatoes in the oven for 15 minutes, or a little bit longer if you want them to be really soft and sweet, coated in all the seasonings. While they’re roasting, cook the pasta and in the end combine the pasta, the tomatoes and their juices and add the burrata. A final drizzle of olive oil on top of the burrata, some more black pepper and herbs too and that’s it. The roasting juices and the creamy burrata will combine and make the sauce. Serve a glass of a nice white wine and dinner is ready.
Balsamic cherry tomato burrata pasta
No fancy cooking and just a handful of simple ingredients make this balsamic cherry tomato burrata pasta the perfect summer dinner.
Prep Time: | Cook Time: | Total:
- 250 g cherry tomatoes
- 1 tablespoon extra-virgin olive oil plus more for serving
- 1/2 tablespoon balsamic vinegar
- 2 teaspoons mixed dried herbs (oregano, thyme, basil)
- 2 garlic cloves, whole but slightly crushed (no need to peel)
- 180 g dried pasta, such as spaghetti, linguine or tagliatelle (250 g if using fresh pasta)
- 1 ball fresh burrata cheese (approximately 125 g)
- Sea salt and freshly ground pepper, to taste
- Arrange a rack in the middle of the oven and preheat to 200°C.
- In a ovenproof dish, combine the cherry tomatoes, olive oil, balsamic vinegar, herbs and garlic cloves. Season with sea salt and black pepper and toss everything together to evenly coat the tomatoes in all the seasonings
- Cook in the preheated oven for 15 to 25 minutes. The longer they stay in the oven, the softer and sweeter they’ll become but will also loose their shape a little.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Remove one cup of the pasta cooking water and reserve. Drain the rest and divide the pasta by two serving plates.
- Top each plate of pasta with half of the roasted cherry tomatoes and the roasting juices. Add a spoonful of the pasta cooking water if it is too dry. Divide also the burrata ball and season it with a drizzle of olive oil, dried herbs and black pepper. Serve immediately.
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