It seems like every summer I find a new recipe that is so good that I have to make it over and over again. Well, this is it and it comes from one of my favorite bloggers, Marie at (Proud Italian Cook). Marie’s Fettucine with Roasted Tomatoes and Burrata looked so appealing and I could only imagine the taste. I’ve made it 3 times now changing it up with different types of tomatoes and pasta but it always makes the perfect meal. Joe and I enjoy it with grilled chicken and a sprinkle of bread spices and olive oil. Sometimes I roast the tomatoes in the traditional way in the oven but when it’s too hot for the oven I have found that roasting the tomatoes in my mini wok works wonderful. You can use any pan where you can toss the tomatoes as they roast to get the same results. Here I used cherry tomatos but campari tomatoes work great also, I especially like the Kumato brown tomatoes, they have such a rich dark red color when roasted and makes this dish so appealing. Ever since I was introduced to Burrata cheese I can’t get enough of it. It pairs perfectly with roasted tomatoes. And last but not least a sprinkle of bread spices with olive oil is the perfect seasoning to top it off. It has a wonderful blend of spices with a bit of salt and chile flakes to enhance the flavors.
You’ll need 2 dry pints of cherry tomatoes or a quart pack of campari tomatoes, some garlic for roasting, your choice of pasta, salt, black pepper, sugar, bread spices and some fresh basil. I would not recommend grape tomatoes as they don’t have the amount of juice that cherry or campari tomatoes do when roasted.
Start your pasta to boil. By the time your pasta is ready the tomatoes will be also. My mini wok will only handle about 1/2 of the tomatoes at a time so I did 2 batches. Heat your pan to medium high to start. Sprinkle some salt, pepper, a pinch of sugar and a drizzle of olive oil over the tomatoes. Shake the pan every few minutes as the tomatoes begin to roast.
I roasted the garlic ahead of time in my toaster oven. Just take the amount of garlic cloves you want and place on a small strip of aluminum foil. Drizzle with olive oil, wrap up the aluminum foil and roast in the oven or toaster oven at 450 degrees for 15 minutes. Cut the end of the clove and squeeze out the softened garlic.
The traditional way to roast the tomatoes is in the oven at 400 degrees. Here are the Kumato Campari tomatoes that are a dark reddish brown color. They are a medium sized tomato usually on the vine. I cut them into quarters to roast more quickly. I also added a few cloves of garlic to roast on the pan as well. Sprinkle with salt and pepper and a pinch of sugar. Drizzle with olive oil. After a few minutes, toss the pan and stir the tomatoes as they begin to break down and release their juices. This should take 10 or maybe 15 minutes. When adding to the pasta make sure to pour all that tomato juice in with the tomatoes. This will absorb into your pasta and taste so good.
The only place I’ve found Burrata cheese is at Sprouts. BelGioioso brands are in the refrigerated section with the fresh cheeses. You could substitute fresh mozzarella but the texture is different. Burrata cheese has an outer skin that is like fresh mozzarella with a creamy center.
When you serve it, toss the tomatoes in with the pasta and lay the burrata cheese on top. Cut through the top layer of the cheese with a knife and the inner cheese will ooze out. Sprinkle with bread spices and a drizzle of olive oil.
Roasted Tomato and Pasta with Burrata Cheese, Inspired by Proud Italian Cook
2 Dry Pints of Cherry Tomatoes or 1 Quart Pack of Campari Tomatoes, rinsed and dried
1/2 pound Pasta, your choice
8 ounce container BelGioioso Burrata Cheese, drained
Roasted Garlic, 6 – 8 cloves or more
Pinch of Sugar
Salt and Pepper, to taste
Olive oil to drizzle over Tomatoes and Bread Spices
Fresh Torn Basil
**Bread Dipping Spices, recipe follows
Grilled Chicken, optional
Sliced Sourdough or French Bread, optional
Make pasta according to package directions.
To roast garlic, place the amount of garlic cloves you want on a small sheet of aluminum foil. Drizzle olive oil over the garlic and wrap the aluminum foil around it. Roast in the oven or toaster oven at 450 degrees for 15 minutes. Cut the ends of the cloves and squeeze the whole garlic out. Note** If you like lots of garlic you can roast the whole head but it will take longer to roast, adjust your roast time to 30 – 40 minutes. Also trim the top and bottom of the head before drizzling with olive oil and wrapping in aluminum foil.
Heat a small wok or non-stick pan over medium high heat. Add tomatoes, sugar, salt and pepper with a drizzle of olive oil. Shake the pan as the tomatoes begin to roast. When the outer skin begins to crack and peel back the tomatoes will start to release their juice. Turn the heat down to medium and continue to shake the pan as the tomatoes break down. When they are roasted with their juice, add the roasted garlic and torn basil.
Drain pasta and place in a serving bowl along with the roasted tomatoes, garlic and basil. Toss with tongs until the tomatoes are well distributed in the pasta. Top with Burrata cheese. Cut through the outer layer of the Burrata cheese making an X. Pry the layers back as the creamy cheese inside will ooze out and mix in with the pasta and roasted tomatoes. Sprinkle with bread spices and drizzle with olive oil. Serve with grilled chicken and toasted sourdough bread.
Makes 4 – 6 servings
Bread Dipping Spices
1 teaspoon Aleppo Pepper Flakes
1 teaspoon Black Pepper
1 teaspoon Turkish Oregano
1 teaspoon Parsley
1/4 teaspoon Garlic Powder
1/4 teaspoon Onion Powder
1/4 teaspoon Coarse Sea Salt
Mix herbs together and store in a small container secured with a lid.
Note** Can also be used for bread dipping. Pour spices onto a small plate and drizzle olive oil over top until saturated. Dip bread in oil and spices and enjoy. Pairs well with pasta meals.