Pasta With Burrata And Charred Tomatoes Recipe
Prep Time:
20 minutes
Cook Time:
50 minutes
Servings:
4 to 6 servings
Ingredients
  • ½ cup olive oil
  • 6 rosemary sprigs
  • ¼ cup olive oil, divided
  • ½ (6 ounces) yellow onion, finely diced
  • 2 garlic cloves, minced
  • 3 tablespoons tomato paste
  • 1½ tablespoons light brown sugar
  • ½ teaspoon crushed red pepper flakes
  • 1 pound heirloom tomatoes, diced
  • 1½ pounds heirloom cherry tomatoes
  • 1 pound angel-hair pasta
  • Charred tomato sauce
  • Kosher salt and freshly ground black pepper, to taste
  • 8 ounces burrata, sliced into 1-inch pieces
  • Rosemary oil, for drizzling
  • Fried rosemary leaves, for garnish
Directions
  1. Make the rosemary oil: In a small saucepan, add the olive oil and rosemary, and bring to a simmer over medium heat. Reduce the heat to low and simmer for 5 minutes. Remove the pan from the heat and allow the rosemary to steep as the oil cools to room temperature. Strain and reserve the oil. Save a few fried rosemary leaves for garnish.
  2. Make the charred tomato sauce: In a medium saucepan, heat 2 tablespoons of the olive oil over medium heat. Add the onions and sweat until translucent, 7 minutes. Add the garlic and sweat for 3 minutes. Add the tomato paste, brown sugar and crushed red pepper flakes, and cook until the tomato paste starts to separate and caramelizes, 7 minutes. Add the diced heirloom tomatoes and cook over medium heat until the tomatoes begin to break down, 15 minutes.
  3. Meanwhile, in a large cast-iron skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the cherry tomatoes and cook, rolling every 2 to 3 minutes, until completely charred, 10 minutes. Add the tomato sauce to the skillet and stir to coat.
  4. Bring a large pot of salted water to a boil. Cook the angel-hair pasta until al dente, 4 to 5 minutes. Strain the pasta, reserving ½ cup of the pasta cooking liquid. Add the pasta to the skillet of sauce with the reserved cooking liquid. Season with salt and pepper, then transfer to a platter. Scatter the burrata over top, then drizzle with rosemary oil, garnish with a few fried rosemary leaves and serve.