Late Summer Pasta + Burrata
A simple & delicious Late Summer Pasta recipe + Burrata Cheese and roasted garlic, tomatoes, and basil!
Ingredients
- 2 heads roasted garlic
- 10-12 oz pappardelle pasta or whatever pasta you desire
- 3-4 tablespoons butter more if desired
- 2 tablespoon garlic minced
- 1/4 cup sweet yellow onion diced
- 1/2 teaspoon kosher salt more if desired
- 1/8 teaspoon ground black pepper
- 1 pint cherry tomatoes
- 8 oz burrata cheese more if desired
- garnish: lots of fresh basil and oregano leaves and shaved parmesan cheese
Instructions
- Boil Noodles: Bring a large pot of water to a boil and cook the pasta to al dente per the package instructions.
- Tomato Mixture: Meanwhile, bring a large cast iron skillet to medium-high heat. Add butter and let melt. Continue to let the butter simmer 3-5 minutes until it starts to brown and the smell becomes almost nutty. Add garlic and move around the hot pan until it becomes fragrant, about 30 seconds. Add onion and move around to soften. Season with salt and pepper. Add cherry tomatoes and move around the pan until they just start to burst - about 5-10 minutes.
- Finish Pasta: Once pasta is done cooking, drain, and add to skillet with butter/tomato mixture.Toss to coat pasta. Taste and season with additional salt or pepper.
- Serve: Divide pasta between 2-4 bowls. Add roasted garlic, fresh basil, burrata cheese and shaved parmesan to each bowl. Enjoy!
Notes
- Roasted Garlic: the roasted garlic is definitely optional - if you don't feel like taking this extra step don't worry about it, but it does add tons of extra flavor!
- Gluten-Free: simply use gluten-free noodles.
Did you make this recipe?Tag @thewoodenskillet on Instagram!
