Empty My Fridge
Burrata Dip Pasta
Ingredients
- Cherry tomato10 oz
- Sun dried tomato · roughly chopped½ cups
- Extra virgin olive oil¼ cups
- Oregano · dried1 ½ tsp
- Parsley · dried1 ½ tsp
- Smoked paprika1 tsp
- Salt1 tsp
- Black pepper · ground½ tsp
- Chili flake · flakes½ tsp
- Garlic · minced3
- Burrata cheese8 oz
- Pasta · cooked2 cups
- Parmesan cheese½ cups
- Basil · chopped¼ cups
Instructions
- Preheat the oven to 400°F (200°C).
- In a 9 x 13-inch ceramic or glass baking dish, toss the cherry tomatoes, sun-dried tomatoes, olive oil, oregano, parsley, paprika, salt, black pepper, red pepper flakes and garlic until the tomatoes are evenly coated.
- Roast uncovered for about 25 minutes, stirring once halfway, until the cherry tomatoes have burst and the edges are soft and caramelised.
- Take the dish out of the oven and immediately add the burrata, breaking it up gently with the back of a spoon. Stir for about 1 minute until it melts into a creamy sauce.
- Add the cooked pasta and toss for 1-2 minutes until well coated in the sauce.
- Top with the Parmesan and basil, toss once more and serve.
Summarized from Tasty's video. Watch it for the details.
More recipes with
GarlicCheeseTomatoParmesan cheesePastaCherry tomatoSun dried tomatoBurrata cheese
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