Photo by Cristian Mihaila on Pexels
Pappardelle with Slow-Roasted Tomatoes, Garlic Confit and Fresh Burrata
Pappardelle tossed with slow-roasted cherry tomatoes and soft garlic, seasoned with oregano, vinegar, and black pepper, topped with torn burrata and basil.
- 400 g cherry tomatoes
- 8 cloves garlic cloves
- 120 ml extra virgin olive oil
- 200 g pappardelle pasta
- 150 g fresh burrata cheese
- 15 g fresh basil leaves
- 5 g sea salt
- 2 g black pepper
- 1 tbsp red wine vinegar
- 2 g dried oregano
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 160°C. Halve cherry tomatoes and place on a baking tray. Peel garlic cloves and scatter amongst tomatoes.
- Step 2
Drizzle 100 ml olive oil over tomatoes and garlic. Season with salt, pepper, and oregano. Roast for 35 minutes until tomatoes are blistered and garlic is soft and golden.
- Step 3
Meanwhile, bring a large pot of salted water to boil. Cook pappardelle according to packet instructions until al dente (usually 10-12 minutes). Reserve 100 ml pasta water before draining.
- Step 4
Transfer roasted tomatoes and garlic to a bowl. Crush garlic cloves with the back of a spoon to release oils. Stir in red wine vinegar and remaining 20 ml olive oil.
- Step 5
Toss hot pasta with tomato-garlic mixture, adding pasta water gradually to create a silky sauce (use about 50-75 ml).
- Step 6
Divide pasta between two bowls. Top each with half the burrata cheese, torn into pieces. Garnish with fresh basil leaves and a crack of black pepper. Serve immediately.
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