Roasted Tomato Burrata Pappardelle

• 12 oz pappardelle pasta
• 1 lb cherry tomatoes, halved
• 8 oz burrata cheese
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 cup grated Parmesan cheese
• 2 tablespoons balsamic vinegar

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes with 1 tablespoon olive oil, garlic, salt, and pepper. Roast on a baking sheet for 20-25 minutes until blistered.
2. 2 Meanwhile, cook pappardelle according to package instructions until al dente. Reserve 1/2 cup pasta water.
3. 3 In a large pan, heat the remaining 2 tablespoons olive oil over medium heat. Add roasted tomatoes and cook for 2-3 minutes.
4. 4 Add cooked pappardelle to the pan with tomatoes. Toss to combine, adding pasta water as needed for sauce.
5. 5 Tear burrata into pieces and gently fold into pasta. Stir in balsamic vinegar and basil.
6. 6 Serve immediately topped with Parmesan cheese and additional basil if desired.

Equipment

• Baking sheet
• Large pot
• Large pan

Variations

• Add grilled chicken for a heartier meal.
• Substitute cherry tomatoes with sun-dried tomatoes for a twist.

Substitutions

• Use penne or fettuccine if pappardelle isn’t available.
• Replace burrata with fresh mozzarella for a more budget-friendly option.

Pairings

• Arugula salad with lemon vinaigrette
• Warm crusty bread

Nutrition

Tips

• For a richer flavor, add a splash of cream to the pasta.
• Use fresh mozzarella if burrata is unavailable.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water to moisten.

Freezing: Does not freeze well due to the fresh cheese.

Serving Suggestions

• Pairs beautifully with a simple green salad and a glass of Pinot Noir.

FAQ