Caserecce with roasted tomatoes and Burrata
- 600g of heirloom tomatoes, some halved or quartered, some left whole
- 300g of tinned tomatoes or passata
- 3-4 tablespoons of extra-virgin olive oil
- 1 garlic head cut in half
- 120 ml of dry white wine (replace with white balsamic vinegar or verjuice for a non-alcohol version)
- 1-2 red chillies (optional)
- salt and pepper for seasoning
- 250 gr of caserecce
- 1 Burrata Ball
Preheat your oven to 180°C conventional.
Mix all the ingredients (apart from pasta and burrata) in a bowl, then tumble into an oven safe dish (I normally then serve the pasta in the same oven dish so make sure it’s big enough to accommodate the cooked pasta as well). Bake for 30-35 minutes or until the tomatoes are slightly blistered and very juicy. In the meantime, cook the Casarecce to al dente. Drain and reserve a few tablespoons of pasta cooking water.
Take the dish out of the oven, discard the herbs, mash a few of the soft garlic cloves with a fork into the sauce and discard the skins. Add the cooked pasta and toss through, adding little pasta water, if needed. Tear the burrata and add it to the pasta, grind black pepper on top (if liked) and serve with lots of fresh herbs and a drizzle of extra-virgin olive oil.