Pappardelle with Charred Tomatoes, Garlic Confit and Burrata
Pappardelle tossed with charred cherry tomatoes and garlic confit, finished with burrata, basil, lemon juice and pasta water.
- 200 g pappardelle pasta
- 300 g cherry tomatoes
- 6 whole garlic cloves
- 100 ml extra virgin olive oil
- 15 g fresh basil
- 200 g burrata cheese
- 2 g red chilli flakes
- 5 g sea salt
- 2 g black pepper
- ½ whole lemon
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Add to a shopping listHow the shopping list works →- Step 1
Slice garlic cloves thinly. Heat 60ml olive oil in a small pan over low heat, add garlic and cook gently for 8–10 minutes until golden and fragrant (do not brown). Remove from heat and set aside.
- Step 2
Place cherry tomatoes in a large cast-iron or heavy-bottomed pan over high heat. Dry-roast for 8–10 minutes, shaking occasionally, until blistered and charred. Transfer to a bowl.
- Step 3
Cook pappardelle in salted boiling water until al dente (usually 10–12 minutes). Reserve 100ml pasta water before draining.
- Step 4
Return the pan to medium heat. Add the charred tomatoes back to the pan with the garlic confit (including oil), red chilli flakes, and 50ml reserved pasta water. Toss gently for 1–2 minutes to combine.
- Step 5
Add drained pappardelle to the pan and toss well, adding more pasta water if needed to create a light sauce. Season with sea salt and black pepper.
- Step 6
Divide pasta between two bowls. Top each with 100g burrata, torn fresh basil, a squeeze of lemon juice, and a drizzle of remaining olive oil. Serve immediately.
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