Burst Tomato + Burrata Cheese Pasta {GF}

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.

Bon Appetit!

ingredients.

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

directions.

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.

Recipe rating: 