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Donal Skehan
Roasted Tomato & Burrata Pappardelle | DonalSkehan.com
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Roasted Tomato & Burrata Pappardelle

May 15

This dish is all about bold, simple flavours. Roasting the tomatoes with garlic and chilli brings depth, while the burrata adds creamy richness. Tossing the pasta straight into the pan lets it soak up all those juicy, caramelized bits. Fresh basil, lemon zest, and a hit of olive oil keep it bright. Comfort food, elevated

  • serves Serves 4
  • time 35 mins

Method

  1. 1. Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 5.
  2. 2. Place the cherry tomatoes, sun dried tomatoes, sliced garlic cloves and chilli flakes into a large ovenproof dish and drizzle in about 75ml of the oil from the sun dried tomatoes. Toss everything together to coat in the oil then season well with salt and pepper and place into the oven to roast for 20 - 25 minutes or until the tomatoes are beginning to burst and the garlic is golden and soft.
  3. 3. Whilst the tomatoes roast, bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions then drain. When the tomatoes are cooked add the pasta to the roasting tray along with the parmesan and butter.
  4. 4. Stir everything together until the parmesan and butter have melted and created a lovely rich sauce with the juices from the tomatoes, then add the lemon zest and basil and stir again.
  5. 5. Break the burrata over the pasta and stir in but not completely so there are still pieces of burrata left in the dish then serve immediately with a good drizzle of extra virgin olive oil and a hefty crack of black pepper.

Ingredients

3 cups cherry tomatoes (some left whole, some halved)

1 cup semi-dried tomatoes

2 cloves garlic, thinly sliced

Pinch red pepper flakes

14 oz fresh pappardelle

½ cup Parmesan cheese, finely grated

2 tablespoons unsalted butter, softened and cubed

Zest of ½ lemon

1 large handful fresh basil, roughly torn

1 ball burrata (about 4 oz)

Good quality extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

400g cherry tomatoes, some left whole, some halved

150g semi-dried tomatoes

2 garlic cloves, sliced

Pinch chilli flakes

400 g fresh pappardelle

50g parmesan, finely grated

30g butter, softened, cut into small cubes

Zest of ½ a lemon

Large handful of fresh basil, roughly torn

1 ball of burrata

Good quality olive oil

Sea salt & freshly ground black pepper