Description
This Cherry Tomato Confit & Burrata Pasta with giant fusilli is a warm, comforting dish that blends slow-roasted cherry tomatoes, creamy burrata, and al dente pasta for an irresistible meal full of texture and flavor.
Ingredients
Scale
- 12 oz giant fusilli pasta
- 2 cups cherry tomatoes
- 6 garlic cloves, smashed
- 1/2 cup extra virgin olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
- 8 oz fresh burrata cheese
- Fresh basil leaves, torn
- Zest of 1 lemon
Instructions
- Preheat your oven to 300°F. Place the cherry tomatoes, smashed garlic, and red pepper flakes into a small baking dish. Cover with olive oil, sprinkle with salt and pepper, and roast uncovered for 35 to 40 minutes.
- While tomatoes roast, bring a large pot of salted water to a boil. Cook the giant fusilli according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
- Transfer the drained pasta to a large bowl. Spoon over the tomato confit with some of the infused oil. Add a splash of reserved pasta water and toss gently.
- Tear the burrata into chunks and nestle into the warm pasta. Add lemon zest and fresh basil. Drizzle with extra oil and serve warm.
Notes
- Let the burrata sit at room temperature before using for maximum creaminess.
- Use good-quality olive oil since it plays a big flavor role.
- Try adding vegetables like zucchini or protein like grilled chicken for variations.
Nutrition
- Serving Size: 1 plate
- Calories: 610
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 30mg
Keywords: burrata pasta, cherry tomato confit, giant fusilli recipe, vegetarian pasta, Italian comfort food