Description
A comforting yet elegant pasta dish made with slow-roasted cherry tomato confit, tender giant fusilli, and creamy burrata, delivering rich flavor with minimal effort.
Ingredients
- Cherry tomatoes: 700 g
- Extra virgin olive oil: 120 ml
- Garlic cloves: 6 cloves
- Fresh thyme sprigs: 4 sprigs
- Dried chili flakes: 0.5 teaspoon
- Salt: 1 teaspoon
- Black pepper: 0.5 teaspoon
- Giant fusilli pasta: 400 g
- Burrata cheese: 250 g
- Fresh basil leaves: 10 g
Instructions
- Preheat the oven to 160°C and place the cherry tomatoes in a baking dish.
- Add olive oil, garlic cloves, thyme sprigs, chili flakes, salt, and black pepper, then gently toss to coat evenly.
- Roast in the oven for about 45 minutes until the tomatoes are soft, wrinkled, and immersed in fragrant oil.
- Bring a large pot of salted water to a boil and cook the giant fusilli until al dente according to package instructions.
- Drain the pasta and add it directly to the warm tomato confit, gently tossing to coat.
- Tear the burrata over the hot pasta and scatter fresh basil on top.
- Serve immediately, ensuring each portion has pasta, tomatoes, and creamy burrata.
Notes
- Use ripe cherry tomatoes for the sweetest, most flavorful result.
- Keep the oven temperature low to avoid browning the tomatoes.
- Add a small splash of pasta cooking water if the sauce needs loosening.
- Tear the burrata just before serving to maintain its creamy texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 45 mg
Keywords: cherry tomato confit pasta, burrata pasta, giant fusilli recipe, vegetarian pasta, oven roasted tomatoes