roasted tomato pasta
If your cherry tomatoes have started to flourish in the garden and you’re wondering what to do with them, then I have the perfect summertime recipe! This easy-to-make roasted tomato pasta is both delicious and simple. You’re going to taste the essence of summer in every bite!
INGREDIENTS
• 1 1/2 lb cherry tomatoes
• 5 cloves garlic, peeled
• 3 medium shallots, sliced in half
• 1 small chili hot pepper (or 1/4 tsp red pepper flakes)
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tbsp unsalted butter
• 3/4 cup pasta water
• 1 lb penne pasta
• 1 8-oz ball burrata cheese
• 10 leaves basil
INSTRUCTIONS
• Preheat the oven to 375°F.
• Place the washed and dried tomatoes on a large baking sheet. Add the garlic cloves, whole shallots, chili pepper (if using), rosemary, and thyme. Drizzle with the olive oil, making sure to coat everything. Sprinkle with the kosher salt and place in the preheated oven. Roast until the tomatoes and shallot are burst, turning brown and softened, 20-25 minutes.
• During the last few minutes of the tomatoes roasting, make the pasta according to the instructions for al dente. Drain the pasta, reserving 3/4 cup of the pasta water, and set it aside while finishing the sauce.
• Remove the tomatoes from the oven. Discard the rosemary and thyme sprigs. Pour the remaining contents of the baking pan into the stockpot used to cook the pasta. Add the butter. Using an immersion blender, purée the mixture into a sauce. The sauce can also be made in a canister blender. If the sauce seems too thick, add 1/4 to 1/2 cup of pasta water to thin it out to the desired consistency.
• Place the pasta sauce over low heat and pour the prepared pasta into the sauce to warm everything through, 2-3 minutes.
• To serve the pasta, pour the pasta onto a large platter. Place the burrata cheese in the middle. Tear the fresh basil on top of the pasta. While serving, break the cheese with the serving spoon and mix it with the pasta.
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