Roasted Tomato and Burrata Linguine

A cozy, creamy pasta dish that brings the flavours of roasted tomatoes, garlic, and luxurious burrata into every bite. Perfect for an easy yet elevated weeknight meal, this roasted tomato and burrata linguine is quick to prepare and simply irresistible!

Recipe below 👇🏽

Roasted Tomato and Burrata Linguine

Serves: 2 | Time: 50 minutes

Ingredients:

8 oz Linguine

1 pint Cherry tomatoes

1 Shallot, thinly sliced

1/2 small Onion, chopped

3 cloves Garlic, peeled and left whole

3 tbsp Olive oil

1/2 tsp Salt (adjust to taste)

1/4 tsp Chili flakes (or more if you like it spicy)

1 cup Reserved pasta water

Freshly chopped parsley for garnish

1 Burrata ball

Balsamic glaze, for drizzling

1 tsp Red wine vinegar

Salt and black pepper, to taste

Directions:

Cook the pasta: In a large pot, cook linguine as per the package instructions. Set aside 1 cup of pasta water, drain the linguine, and set it aside.

Prepare the roasted tomatoes: Preheat the oven to 400°F (200°C). In a baking pan, add cherry tomatoes, shallot, onion, and whole garlic cloves. Drizzle with olive oil, and season with salt and chili flakes. Roast in the oven for 40 minutes, until tomatoes are bursting and aromatic.

Create the sauce: Remove the tray from the oven and gently mash the tomatoes with a masher to release their juices. Add the drained linguine to the baking pan, along with the reserved cup of pasta water. Toss everything together until the linguine is evenly coated in the roasted tomato sauce.

Assemble and garnish: Add freshly chopped parsley and plate the pasta. Carefully place the burrata on top of the pasta and cut it open, allowing the creamy center to mix with the pasta. Finish with a drizzle of balsamic glaze, a splash of red wine vinegar, and a final sprinkle of salt and black pepper.

Serve and enjoy: Serve immediately while warm, allowing the burrata to melt and coat the pasta in a luxurious creamy sauce.

TIP:

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