Fresh Tomato Pasta with Burrata & Basil

When tomatoes reach their peak, don’t reach for a can. Roasting teases out their natural sweetness, and they’ll collapse in the oven, just enough to toss with long strands of linguine.

What You Get

Tomatoes

Garlic

Burrata cheese

Basil

Linguine

What You’ll Need

Olive oil

Salt and freshly ground pepper

Makes 3 servings

Active Time: 15 minutes 

Total Time: 40 minutes 

Step 1

Preheat the oven to 450°F. Line a sheet pan with foil or parchment.

Step 2

Cut the tomatoes in half and remove any white cores, if necessary. Smash and peel 3 or 4 cloves of garlic. Arrange the tomatoes, cut-side up, on the prepared pan, and scatter the garlic around them. Drizzle with 2 tablespoons olive oil and season with salt. Transfer the pan to the oven and roast until the tomatoes are collapsed and golden brown, 30 to 35 minutes, depending on the size of the tomatoes. Remove and discard the roasted garlic.

Step 3

Meanwhile, drain the burrata. Pick the basil, toss the stems, and thinly slice the leaves. Bring a pot of salted water to a boil.

Step 4

Toward the end of roasting, add half of the pasta to the boiling water and cook until al dente, 10 minutes or according to the package instructions. Drain the pasta, reserving ¼ cup of the pasta water.

Step 5

Return the pasta to the pot over low heat, and add the roasted tomatoes, 1 tablespoon olive oil, and the reserved pasta water. Stir well, until a sauce forms, thickens, and coats the strands, about 2 minutes. Season with salt and pepper to taste.

Step 6

Heap the pasta in bowls and finish with torn pieces of burrata. Drizzle the burrata with olive oil, sprinkle with salt, and grind with pepper. Scatter everything with the basil and serve warm.