Roasted Garlic, Tomato & Burrata Calamarta
Serves 4
This is honestly one of the nicest pasta dishes I’ve had in a while and it’s SO easy, simply whack the ingredients in the oven and blend.
Ingredients
– 500g Calamarta Pasta (you can use any pasta )
– 500g Cherry tomatoes
– 2 shallots
– Whole garlic clove
– 1/2 chilli, seeds removed (if you don’t like spice, leave the chilli)
– 70g Parmesan
– Whole Burrata
– 1/2 lemon, zest only
– Olive oil
– Salt and pepper
– Peel the shallots and cut in half, cut the garlic clove in half, keep in skin.
– Add the tomatoes, shallots and garlic to a lined baking tray. Drizzle over a good Glug of olive oil and a good amount of salt and pepper. Fully coat and roast 200 degree for 25 mins.
– Once done – squeeze out the garlic from the skin (be careful, it will be very hot) and add to blender with the toms, shallots, all the juices and the half chilli, ensure the seeds are removed, and blend into smooth paste.
– Cook pasta in large pot of salted water, slight undercook the pasta as you will finish it off in the pan with tomato sauce. Set aside abit of pasta water to add to sauce.
– Take a large pan, add the tomato sauce and grated Parmesan. Add the cooked pasta and Glug of the pasta water
– this helps the sauce emulsify. Cook for a couple minutes to allow the pasta to absorb the flavour. Check seasoning here, it will probably need more salt.
– Top with the burrata, some lemon zest, cracked black pepper and a Glug of olive oil.
2 Comments
Thxxx❤
mmmm…..