Roasted Tomato and Burrata Pasta with Basil Oil

Ingredients

• 600 g cherry tomatoes
• 6 tbsp extra-virgin olive oil (divided)
• 6 cloves garlic, unpeeled
• 1 tsp dried oregano
• 1 tsp sugar
• ½ tsp chilli flakes
• 1 tsp salt
• 400 g penne rigate
• 2 balls burrata (about 250 g)
• 1 large bunch fresh basil (about 40 g leaves)
• 100 ml extra-virgin olive oil
• 1 small clove garlic
• Flaky sea salt

Instructions

1. 1

   Preheat oven to 180 °C (350 °F). Toss cherry tomatoes in a roasting pan with 3 tbsp olive oil, unpeeled garlic cloves, oregano, sugar, chilli flakes, and salt.

2. 2

   Roast for 40–45 minutes until the tomatoes have burst, shrivelled, and caramelised at the edges.

3. 3

   Blanch basil in boiling water for 10 seconds, then immediately transfer to ice water. Squeeze dry and blend with 100 ml olive oil, the small garlic clove, and a pinch of salt until vibrantly green and smooth. Strain if desired.

4. 4

   Cook penne in heavily salted boiling water until al dente. Reserve 200 ml pasta water and drain.

5. 5

   Squeeze the roasted garlic out of its skins directly into the tomatoes. Add the pasta and toss over medium heat with the roasted tomatoes, remaining olive oil, and pasta water to loosen.

6. 6

   Divide into bowls. Tear a ball of burrata over each portion, drizzle with basil oil, and finish with flaky sea salt.