Roasted Caprese Pasta Recipe
Some nights you just don't feel like cooking - but at the same time you want real food! Honestly such a dilemma ... until now. This pasta is so easy to throw together and everyone will think you slaved in the kitchen for hours.
It's great for a crowd so invite your friends, have them bring a big loaf of crusty Italian bread, their favorite wine, light some candles and call it a dinner party!
Roasted Caprese Pasta
- 3 pints cherry tomatoes
- 1/2 pack of fresh oregano, leaves striped from the stems
- 1/2 pack fresh Basil (divided)
- 4 garlic cloves, coarsely chopped
- 1 shallot, coarsely chopped
- 1 cup olive oil
- 1 1/2 teaspoon salt (plus more to taste)
- 8 oz fresh Burrata Mozzarella, coarsely cut
- 1 block fresh parmesan, grated
- 1 lb thick cut noodles like cavatappi or fusilli
- 1/2 lb fresh arugula (or 1 bag/container)
Preheat your oven to 400 degrees.
In a large bowl combine the cherry tomatoes, fresh oregano, 1/4 of the pack of Basil leaves coarsely chopped, garlic, shallot, olive oil and salt. Toss to combine then pour onto a large rimmed baking sheet.
Roast the tomato mixture for 30-40 minutes, until the tomatoes are starting to blister and brown.
While the tomato mixture is roasting. Cook the noodles according to the packaged directions.
Drain the liquid off of the Burrata Mozzarella and cut into bite sized pieces. The middle of the Burrata will be very soft - that's good! When you cut it up it will turn into a pile of cheese curds. Sounds fun I know - keep all of it for the pasta.
Grate the fresh parmesan.
Slice the remaining 1/4 of the package of Basil leaves.
Once the noodles are drained put them back in the pot.
Pour the entire baking pan of the tomato mixture into the pot with the noodles. Add in the Burrata Cheese and stir to combine.
Serve the noodles over a bed of fresh arugula with the parmesan and basil on top.