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Cherry Tomato Confit & Burrata Pasta

Ingredients

  • 2 pints cherry tomatoes any variety will do, I like to go with as many colors as I can find, stemmed or un-stemmed
  • 16 oz dried pasta any shape/size
  • 1.5 cups olive oil extra virgin
  • 3 balls Burrata 8 oz/balls
  • 5 cloves garlic sliced
  • 6 sprigs basil
  • chili flakes to taste
  • kosher salt
  • pepper

Instructions

  • Preheat oven to 300 degrees. Place the tomatoes in a single layer in a baking dish. Add the garlic slices and basil sprigs. Pour the oil over the tomatoes and season generously with salt and pepper. Add a touch of chili flakes to taste. Bake for 1 hr.
  • While the tomatoes are in the oven fill a large pot with salted water and cook the pasta, according to the package instructions, until al dente, drain and put in a serving bowl.
  • Remove the tomatoes from the oven, discard the basil sprigs and pour the olive oil from the tomatoes on top of the pasta and toss gently.
  • Place the cherry tomatoes and garlic on top of the pasta and toss lightly, preferably with your hands.
  • Break chunks of burrata off and place on top of the pasta.
  • Season, to taste, with more salt, pepper, and chili flakes.
  • Enjoy!

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