Main Dishesbluejeanchef
Cavatelli with Roasted Cherry Tomatoes, Pancetta and Burrata
This is a delicious end of summer pasta with a great combination of flavors - sweet tomatoes, salty pancetta and creamy burrata. It's a rustic treat for the palate.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- baking sheet
- pot
- pan
📝 Preparation Steps
1
Pre-heat the oven to 400°F.
2
Toss the cherry tomatoes, shallots and oregano with the olive oil and balsamic vinegar in a large bowl. Stir in the basil leaves, tearing any large leaves in half. Season with salt and freshly ground black pepper.
olive oil2 tablespoonsbalsamic vinegar1 tablespoonto 8 fresh basil leaves6fresh basil leavessalt and freshly ground black pepper
3
Place the tomatoes onto a baking sheet in one layer and transfer the sheet to the oven. Roast for 20 to ⏱️ 25 minutes, until the tomatoes start to burst open, stirring halfway through the cooking time.
4
Bring a large pot of salted water to a boil. Cook your pasta according to package directions if using dried pasta. If you are using frozen or fresh cavatelli, add the pasta to the boiling water and boil for ⏱️ 5 minutes, until the cavatelli floats to the surface. Reserve 1 cup of the pasta water and then drain the cavatelli. (Do not rinse.)
5
While the pasta is cooking, heat a large sauté pan over medium heat. Add the diced pancetta and cook until it is crispy. Discard some of the fat, leaving at least 1 tablespoon in the pan. Lower the heat and add the roasted tomatoes and shallots, along with any juices from the sheet pan. Add the cooked pasta, Parmesan cheese and ¼ cup of the reserved pasta water. Toss everything together in the pan, adding more pasta water if needed to loosen the sauce.
diced pancetta4 ounces
6
Transfer the pasta to serving bowls. Cut open the burrata and spoon a big dollop of the cheese on each serving. Drizzle with a little olive oil and season with freshly ground black pepper. Top with a chiffonade of fresh basil leaves and serve immediately.
olive oil2 tablespoonsto 8 fresh basil leaves6fresh basil leaves
Nutrition Facts
calories
877 kcal
fat Content
36 g
serving Size
1 serving
fiber Content
8 g
sugar Content
17 g
sodium Content
346 mg
protein Content
36 g
cholesterol Content
64 mg
carbohydrate Content
109 g
saturated Fat Content
14 g
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