Creamy Roasted Tomato Pasta with Burrata & Basil
Servings
6
Prep Time
10 minutes
Cook Time
35 minutes
Ingredients
-
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2 cans datterini tomatoes
2 cloves garlic
¼ cup Giadzy Coratina Extra-Virgin Olive Oil
½ teaspoon Giadzy Calabrian Chili Paste
1 pound Giadzy Bucatini
½ cup grated Parmigiano Reggiano
1 teaspoon kosher salt
1 ball burrata
Small handful fresh basil
Instructions
- Preheat the oven to 425°F.
- In a small baking dish, combine the canned tomatoes with their juices, the garlic cloves, olive oil, Calabrian chili paste, and a teaspoon of salt. Roast for 25 to 30 minutes, until the tomatoes are bubbling and slightly caramelized.
- Transfer the roasted tomato mixture to a blender, or use an immersion blender, and blend until smooth and creamy. Taste and add additional salt if needed.
- Meanwhile, bring a large pot of salted water to a boil and cook the bucatini until al dente. Reserve 1 cup pasta water, then drain.
- Return the pasta to the pot and add the tomato sauce, tossing gently to coat. Add splashes of pasta water as needed to loosen the sauce.
- Transfer to a serving bowl and tear the burrata over the pasta. Finish with basil and more olive oil if desired.
- Serve immediately.
1 comment
4.5 stars – super easy – especially as part of the Giadzy pasta club. However, the recipe as written was a bit bitter for me (and my 18 month old) – but with some additional salt and a little knob of a butter at the end, it was generally a hit.