---
title: Burrata Pasta
---

Heat the oven to 375°F. Add @cherry tomatoes{2%pints}, @garlic cloves{1%cup}, @shallot{1}(halved), and @Calabrian chili peppers{1/4%cup}(sliced) to an #oven-safe baking dish{}. Drizzle with @extra virgin olive oil{1/3%cup} and @sea salt{1%tbsp}. Roast in the oven for ~{35-40%minutes}.

Bring a #large pot{} of water to a boil. Meanwhile, add the roasted tomatoes, garlic, shallot, and Calabrian chili peppers to a #blender{} along with the remaining cooking liquid. Blend until smooth.

If you want the sauce to be extra smooth, strain the sauce using a #fine mesh strainer{}.

Once the water comes to a boil, add plenty of @salt{}. Cook the @taglierini{1/2%lb} until it's al dente. Reserve @pasta water{1%cup}.

Strain the pasta and add it to the #pan{} along with the cherry tomato sauce and @pasta water{1/4%cup}. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

Remove from heat and add the @butter{2%tbsp} and @Parmigiano Reggiano{1/3%cup}(finely grated). Toss until combined.

Plate and top with the @stracciatella{}, @basil{}(for garnish), a drizzle of @extra virgin olive oil{}, and @black pepper{}(freshly cracked).