Burrata Cheese with Roasted Tomatoes and Fettuccine
A simple pasta dish of roasted Campari tomatoes tossed with fettuccine and topped with creamy burrata and fresh oregano.
Equipment
- Oven-safe baking dish
- Large Pot
- Colander
- Large Skillet
- Tongs or pasta fork
Ingredients
- 1 lb egg fettuccine
- 1 lb burrata cheese cut into pieces
- 16 oz Campari tomatoes on the vine if possible
- extra virgin olive oil for drizzling and seasoning
- fresh oregano leaves removed from the stem
- sugar pinch, to taste
- salt to taste, for tomatoes and pasta water
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the Campari tomatoes, leaving them on the vine if present, and arrange them in a baking dish.
- Drizzle the tomatoes with extra virgin olive oil, season with salt and a pinch of sugar, then roast in the preheated oven for 10 minutes.
- While the tomatoes roast, bring a large pot of salted water to a boil and cook the egg fettuccine until al dente according to package instructions.
- Reserve a small cup of pasta cooking water, then drain the fettuccine.
- Cut the burrata into small pieces and set aside.
- Heat a drizzle of olive oil in a large skillet over medium heat. Add half of the roasted tomatoes and any juices from the baking dish and warm for 1–2 minutes.
- Add the drained fettuccine to the skillet and toss or sauté for about 1 minute to coat; add a splash of reserved pasta water if needed to loosen the sauce.
- Serve the pasta topped with the remaining roasted tomatoes, pieces of burrata, and oregano leaves.
Notes
- Use ripe Campari tomatoes for best flavor.
- Adjust salt and sugar to balance acidity.
- Reserve pasta water to help bind the sauce if needed.
- Serve immediately so the burrata is creamy.