Since going gluten-free there have been a number of foods I’ve pretty much stopped eating – pasta being one of them. I’m not really sure why because they do make some very decent gluten-free pastas these days (though gluten-free anything, including pasta, is more expensive than the gluten-full kind).
With some burrata cheese calling to me from the fridge, begging me to use it, I had to find a recipe worth consumption. I figured pasta was the obvious choice (aside from the standard tomato, basil and burrata salad that you can find anywhere) and perused a bunch of tomato, burrata and pasta recipes before landing on one that looked easily replicable. Only I didn’t have the 4 cups of tomatoes required for that recipe so I gave up and decided to kinda just do my own thing.
This recipe comes together quickly with only a few main ingredients: pasta, tomato, garlic and cheese. You cook the tomatoes and garlic over medium-low heat until the tomatoes wrinkle and “burst.” Mix with parmesan cheese and pasta water and you can have this on your dinner table in about 30 minutes or so.
I used gluten-free pasta but you can certainly make this dish with gluten-full pasta and it will probably taste even better!
I reheated leftovers of this dish in a pan on the stove with some additional olive oil. This caused the burrata cheese to melt and stretch into the pasta.
- 12 oz box of gluten-free spaghetti, linguine or fettucine, cooked al dente, pasta water reserved (can use non-gluten-free pasta)
- olive oil
- 12 to 16 oz smaller-sized heirloom tomatoes, cut in half
- ½ c. shredded parmesan cheese
- 4 to 8 oz burrata cheese (one or two balls)
- 2 cloves of garlic, minced
- 1 tsp. dried Italian seasoning (or basil, oregano, etc.) or 1 T. fresh herbs
- salt and pepper taste
- Heat a large pan over medium-low heat and add some olive oil to the pan. I generally do not measure the amount of olive oil I put into a pan. Add garlic and dried herbs (if using) and saute for a few minutes – don’t let the garlic brown.
- Add tomatoes, cut side down. Let the tomatoes cook for a bit without stirring. Cook until tomato skin has wrinkled. Season with salt and pepper. Set aside.
- Meanwhile, cook pasta according to package directions, until al dente. Drain and reserve pasta water.
- Add cooked pasta to tomato mixture. Add parmesan cheese and stir to combine. Add enough pasta water to emulsify the cheese. If using fresh herbs, add now.
- Serve with topped with burrata cheese. Drizzle burrata cheese with olive oil. Top with freshly cracked pepper.