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.
For 4-5 people
6 Tbsp. Olive oil
Salt & Pepper
Water for boiling
700g tricolore cherry tomatoes
4 Rosemary twigs
Zest of 2 lemons
4 garlic cloves
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.