Even with warm weather it’s difficult to resist the comfort of some of those homestyle meals that warm your heart so well- one of which being the all loving marinara sauce. Instead of such a hearty sauce, try this delicious twist. The sweetness of the oven roasted tomatoes, and the fruity Extra Virgin Olive Oil will surely be a crowd pleaser for many, or just yourself.
Prep Time: 15 minutes
Cook Time: 50 minutes
- 2 Packs of 4th of July Tomatoes, or 15-20
- 2 Heaping Tsp. Red Chili Flakes
- 5-6 Cloves of Garlic Depending on your garlic tolerance. In my case I would use around 7-8 cloves
- 1 Round of Burrata, or 4 ounces if easier to measure
- 1/4 Cup Parmigiano Reggiano
- 2 Leaves Fresh Basil, sliced
- 1/4 Cup Arugula
- Extra Virgin Olive Oil
- 1 Box Bucatini (Call me a pretentious pasta snob- but I always prefer #Barilla or #DeCecco.)
- Preheat oven to 400°F and place rack in center of oven.
- Finely chop garlic and set aside. I prefer to use my garlic press as I really enjoy the garlic in this particular recipe to be finely minced.
- Clean Tomatoes and slice horizontally so that the stem side of the tomato is able to be laid down flat on your baking sheet.
- Line a baking sheet with parchment paper, lay tomatoes out in organized rows, and drizzle with Extra Virgin Olive Oil.
- Season tomatoes with salt and pepper, and sprinkle Red Chili Flakes over the tops of the fruit.
- Spoon minced garlic onto tops of tomatoes so that each tomato has a generous pile of garlic resting on top.
- Place sheet on middle rack of the oven, set your timer for 30 minutes, and continue to prepare anything else you were considering enjoying along with the pasta while savoring the enchanting aroma of the fragrant garlic and tomatoes roasting together.
- After 30 minutes flip baking sheet around so that all angles of the pan are evenly roasted, and set your alarm for another 15 minutes.
- Fill a sauce pot with water, generously salt the pot, and bring to a rapid boil. Once a rolling boil is achieved, add Bucatini to the pot and boil 7-8 minutes, or until al dente.
- Remove tomatoes from oven. In large bowl add half of the tomatoes with a few tbsp of Extra Virgin Olive Oil, and basil. Using a wooden spoon, break up the tomato mixture and Extra Virgin Olive Oil together as best as possible. Portion half of the Burrata and place on top of the warmed Tomatoes.
- Drain pasta, being sure to set aside a scant quarter cup of the pasta water.
- Add half the portion of pasta to the top of the ingredients of bowl and begin to toss together. Setting aside a couple tomatoes for garnish, add the remaining tomatoes, burrata, and pasta, and stir to combine.
- Using a set of tongs, twirl some pasta into an elegant mound in the center of your plate. Garnish with the remaining tomatoes, fresh basil, arugula, and parmigiano reggiano.
Practice your Pasta Twirl with just plain, oiled pasta. There are few things more impressive than a beautifully plated mound of pasta that makes you hesitant to even dig in. Get your #pastatwirl on and share it with the rest of us.