Summer is here. Whether you're socializing later after work or just enjoying an evening al fresco, dinner awaits you at home. This tagliatelle with burrata and cherry tomatoes comes together in just 10 minutes, coupling roasted cherry tomatoes with sautéed ones to fuse the concentrated roasted flavor of the former with the vibrant juiciness and acidity of the latter.
The recipe is as simple as it is refreshing – perfect for those nights when you don't want to spend too much time in front of the stove or you're just looking to get off your feet stat. Also, as the mercury starts to rise, this dish is all the more appealing as it doesn't require too much heat.
It will likely become your new go-to as we get further into tomato season – tomatoes become harder to resist the fresher they are, and this pasta is the perfect excuse to cook them. Plus, who can resist burrata?
Tagliatelle With Burrata and Cherry Tomatoes
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Recipe Joëlle Néderlants
Ingredients for 4
1 lb. fresh egg tagliatelle
1 lb. burrata
18 oz. cherry tomatoes (a mix of yellow and red)
extra-virgin olive oil
fresh oregano
sugar
salt
Method
Preheat the oven to 400°F and bring a pot of water to a boil.
Wash the tomatoes without removing them from their branches, and place them in a baking tray. Season with oil, salt, and sugar and roast for 6 minutes.
Add salt to the boiling water and cook the tagliatelle.
In the meantime, heat a drizzle of oil in a pan with half of the freshly baked tomatoes, drain the pasta, and then sauté freshly baked tomatoes in the pan with the other tomatoes for 30 seconds.
Serve the tagliatelle with the baked cherry tomatoes and small pieces of burrata, and finish with a sprinkle of oregano.