Tomato and burrata tagliatelle
- April 2021
- Serves 2
- Hands-on time 15 min, oven time 30 min
This simple tagliatelle pasta dish with roasted tomatoes and burrata proves that sometimes the fewer the ingredients, the better the result.
Or, how about using these ingredients in a simple Italian salad or sticky roasted tomatoes with burrata, pine nuts and basil?
- Vegetarian recipes
- 41.6g (11.8g saturated)
- 77g (10.5g sugars)
- 2 shallots, finely sliced
- 4 garlic cloves, unpeeled
- 500g heritage tomatoes, halved if large
- 4 tbsp olive oil, plus extra to drizzle (optional)
- 250g fresh tagliatelle (or 150g dried)
- 100g ball burrata
- Small handful fresh basil leaves
- Heat the oven to 180°C fan/gas 6. Put the shallots, garlic and tomatoes in a roasting tin, then toss with the oil and plenty of salt and pepper. Roast for 25 minutes until the tomatoes are soft and beginning to burst. Remove from the oven (see Flavour Boost and Make Ahead).
- Meanwhile, cook the pasta according to the packet instructions. Drain well, then tip into the tomato roasting tin and toss to mix with the tomatoes and coat in the cooking juices.
- Transfer to a warm platter, top with the burrata, then sprinkle over the basil and some black pepper. Spoon over any remaining cooking juices from the roasting tin and drizzle with more oil, if you like.
Flavour boost: Add a small splash of balsamic vinegar or sherry vinegar to the roasted tomatoes at the end of step 1 for an extra hit of flavour.
Roast the tomatoes up to 2 days ahead. Keep covered and chilled, then reheat gently to serve.
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Or, how about...?
Burrata with sticky roasted tomatoes, pine nuts and basil
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