Pistachio Pasta with Roasted Datterini Tomatoes

Name: Pistachio Pasta with Roasted Datterini Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Ingredients: 2 cans red datterini tomatoes, drained of liquid; 2 tablespoons garlic-infused olive oil; ¾ teaspoon kosher salt; Kosher salt, for the pasta water; 1 pound pasta, such as mezzi rigatoni; 1 (6.34 ounce) jar pistachio pesto, such as Kazzen; 1/2 cup freshly grated Parmigiano Reggiano cheese; 1 teaspoon kosher salt; 8 ounces fresh burrata cheese; Flakey sea salt, for topping

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Pistachio pesto is a taste of Sicily: luscious and rich, with an unmistakable nutty flavor. It brings a touch of indulgence to this easy pasta, which is balanced by bursts of bright sweetness from roasted Datterini tomatoes. These vibrant, sun-sweetened gems caramelize beautifully in the oven, making them even more full of flavor. Tuck in gobs of creamy burrata, and you’ve got a dish that feels like pure luxury - effortlessly elegant and easy to prepare.

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

20 minutes

Image of Pistachio Pasta with Roasted Datterini Tomatoes

Ingredients

For The Roasted Tomatoes:

2 cans red datterini tomatoes, drained of liquid

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2 tablespoons garlic-infused olive oil

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¾ teaspoon kosher salt

For the pasta:

Kosher salt, for the pasta water
1 pound pasta, such as mezzi rigatoni

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1 (6.34 ounce) jar pistachio pesto, such as Kazzen
1/2 cup freshly grated Parmigiano Reggiano cheese

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1 teaspoon kosher salt
8 ounces fresh burrata cheese
Flakey sea salt, for topping

Instructions

Preheat the oven to 425 F.
Drain the datterini tomatoes (we recommend saving the juice for another use, if desired) and spread them out on a sheet pan. Sprinkle with the ¾ teaspoon kosher salt, and drizzle with the 2 tablespoons of garlic-infused olive oil. Roast in the oven for about 20 minutes, until the tomatoes have begun to burst and brown, being careful to not roast them for too long so they don’t burn. Remove from the oven and set aside.
Bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta and cook until al dente, about 10 minutes.
Meanwhile, in a large bowl, add the pistachio pesto and the 1/2 cup of Parmigiano Reggiano cheese. Using a pasta spider, remove the pasta from the water directly to the bowl along with 1/2 cup of pasta water and immediately start tossing the pasta. Continue to toss, adding another 1/2 cup of pasta water if needed, until the sauce is light and creamy and clings to the pasta. Taste the sauce and add up to 1 teaspoon of kosher salt if needed to season.
Top the pasta with the roasted tomatoes. Tear burrata evenly over the pasta. Drizzle with extra olive oil, flakey sea salt and serve.