- 1.5 lbs ripened pearl tomatoes
- 7 tbsp olive oil
- 3 tsp salt
- 3 garlic cloves, halved
- 2 4 oz balls burrata, plus the water
- 4–5 basil leaves, julienned
- 1 lb spaghetti
Heat the oven to 400°F. Place the tomatoes on a baking sheet with no less than an inch apart. Drizzle the tomatoes with 4 tablespoons of olive oil and sprinkle with 1-2 teaspoons of salt. Place in the oven and roast for 20-30 minutes, or until the tomatoes begin to burst open.
In a large pot, bring 3-4 quarts of salted water to a rolling boil. Add spaghetti to the salted water and cook for 9-10 minutes, or until al dente, stirring frequently. Reserve 1-2 cups of pasta water, then drain the rest of the pasta and set aside.
In a large lidded pan or dutch oven, heat 3 tablespoons of olive oil on low-medium heat. Heat garlic in oil until lightly browned. Turn down to low heat. Pour half a cup of the pasta water in pan, then slowly add the pasta, coating it in the oil. Add salt and slowly pour the burrata water into the pasta, until the spaghetti is well-coated. Toss the pasta and remove the pan from heat.
Remove the tomatoes from the oven and place the tomatoes on top of the spaghetti. Tear pieces of burrata and also place on top of the spaghetti. Sprinkle with basil, then cover the pan for 1-2 minutes to let the burrata melt.
Plate and serve immediately with parmigiano reggiano.
Keywords: Roasted Tomato Burrata Spaghetti