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Slow Roasted cherry tomato

Updated: Dec 6, 2021

This recipe is stupidly easy, stupidly tasty and vegetarian. And we top it off with a naughty, creamy burrata. You're welcome.

2 cocktail glasses filled with white creamy cocktails

Ingredients

For 4-5 people


Cupboard

6 Tbsp. Olive oil

Chilli flakes

500g Pappardelle

Salt & Pepper


Liquids

Water for boiling


Veggies

700g tricolore cherry tomatoes

4 Rosemary twigs

Zest of 2 lemons

100g Parsley

4 garlic cloves


Dairy

Burrata

Parmesan



Instructions


Take burrata out of the fridge, you want it at room temperature when you serve it.


For the Sauce:

Preheat oven to 140*. Wash cherry tomatoes, peal garlic cloves and cut them in half lenghtways. Toss the tomatoes, 4 rosemary twigs, the garlic cloves and 3 tbsp. of olive oil together and then lay it out in an oven tray. Bake for 2-2,5h until the tomatoes started roasting, crumple together and have dark spots on their skin.

Turn off of the oven and let them sit for a while. In the meantime boil the pasta water and cook your Pappardelle until al-dente. Before you drain your pasta, keep 2 glasses of pasta water for your sauce.


In the meantime make the Gremolata:

Use the zest of 2 lemons mix this with 1 tsp. of salt and pepper, add some finely chopped parsley and mix. Set aside.


Finish the sauce:

Put your cherry tomatoes into a bowl and squish 2/3rds of them to a sauce.

Mix this under your drained Pappardelle, add the other third of the cherry tomatoes here and if needed some pasta water to keep the whole thing "saucy". ;)

Add 3 tbsp. of freshly grated parmesan to the mix.


Serve with burrata on top, drizzle some Gremolata over the pasta.


Enjoy!

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