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.