Burrata Pasta

🥘 Ingredients

• Calabrian chili peppers (sliced)
  1/4 cup
• Parmigiano Reggiano (finely grated)
  1/3 cup
• basil (for garnish)
• black pepper (freshly cracked)
• butter
  2 tbsp
• cherry tomatoes
  2 pints
• extra virgin olive oil
  1/3 cup
• garlic cloves
  1 cup
• pasta water
  1.25 cup
• salt
• sea salt
  1 tbsp
• shallot (halved)
  1
• stracciatella
• taglierini
  1/2 lb

🍳 Cookware

• oven-safe baking dish
• large pot
• blender
• fine mesh strainer
• pan

1. 1

   Heat the oven to 375°F. Add cherry tomatoes , garlic cloves , shallot , and Calabrian chili peppers to an oven-safe baking dish . Drizzle with extra virgin olive oil and sea salt . Roast in the oven for ⏱️ 35-40 minutes .

   cherry tomatoes: 2 pints, garlic cloves: 1 cup, shallot: 1 (halved), Calabrian chili peppers: 1/4 cup (sliced), extra virgin olive oil: 1/3 cup, sea salt: 1 tbsp
2. 2

   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.
3. 3

   If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer .
4. 4

   Once the water comes to a boil, add plenty of salt . Cook the taglierini until it's al dente. Reserve pasta water .

   salt, taglierini: 1/2 lb, pasta water: 1 cup
5. 5

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

   pasta water: 1/4 cup
6. 6

   Remove from heat and add the butter and Parmigiano Reggiano . Toss until combined.

   butter: 2 tbsp, Parmigiano Reggiano: 1/3 cup (finely grated)
7. 7

   Plate and top with the stracciatella , basil , a drizzle of extra virgin olive oil , and black pepper .

   stracciatella, basil (for garnish), extra virgin olive oil, black pepper (freshly cracked)