Burst Cherry Tomato and Burrata Pasta
When it’s early summer and I long for those juicy beautiful August tomatoes, this is what I make. Roasting cherry tomatoes—which are available all year long—brings out their sweet jammy gorgeousness. My secret flavor weapon here is anchovies—which will melt into the tomato juices whilst roasting to create a wonderful depth of flavor. The finishing touch is the cool creaminess of burrata—which mixes in to and makes the entire shebang a symphony of flavors.
Serves 4
INGREDIENTS
30 ounces cherry tomatoes (about 3 ½ to 4 cups)
4 to 5 garlic cloves, sliced
4 anchovy fillets
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
⅓ cup extra virgin olive oil
1 pound spaghetti
1 cup freshly grated pecorino
One 8-ounce ball of burrata
½ cup basil leaves
METHOD
Preheat oven to 450F and arrange rack to lower third.
In a medium baking dish, add cherry tomatoes, garlic cloves, anchovies, olive oil, salt and pepper. Stir to coat the tomatoes, then roast in the oven for 20 minutes or until cherry tomatoes are burst, have some color and have released their liquids.
Meanwhile, cook pasta in well-salted water according to package instructions until al dente. Reserve ⅔ cup of pasta water.
Drain pasta, then return to the cooking pot. Add in cherry tomatoes plus all the liquid from baking, along with pecorino. Stir, adding pasta water in two additions until pasta is coated and glossy.
Transfer pasta to a serving platter (this will seem like a lot of liquid in the platter—don’t worry—the pasta will continue to absorb most of it). Break burrata apart into chunks and arrange atop. Top with basil leaves, along with flaky sea salt and serve with more pecorino alongside.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter