Ingredients:

• For the Roasted Tomatoes:
  • 1 pint cherry tomatoes
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
• For the Pasta:
  • 1 pound linguine pasta
  • 8 ounces burrata cheese
  • Fresh basil leaves, roughly chopped
  • Red pepper flakes (optional)
  • Extra virgin olive oil for drizzling.
• Lemon zest (optional)

Preparation:

1. Prepare the Tomatoes: Preheat oven to 400°F (200°C).
2. Cook the Pasta: Cook the linguine according to package directions until al dente.
3. Assemble: Combine the roasted tomatoes and pasta, then add the burrata and basil.

Step-by-Step Instructions:

1. Roast the Tomatoes:
   • Preheat your oven to 400°F (200°C).
   • In a baking dish, combine the cherry tomatoes, minced garlic, olive oil, dried oregano, salt, and pepper. Toss to coat evenly.
   • Roast in the preheated oven for 20-25 minutes, or until the tomatoes have burst and softened.
2. Cook the Pasta:
   • While the tomatoes are roasting, bring a large pot of salted water to a boil.
   • Add the linguine and cook according to the package directions until al dente. ¹   1. cutewallpaper.org cutewallpaper.org
   • Reserve about 1 cup of pasta water before draining.
   • Drain the pasta.
3. Assemble the Dish:
   • Add the drained linguine to the baking dish with the roasted tomatoes.
   • Toss to combine. If the pasta is too dry, add some of the reserved pasta water to loosen the sauce.
   • Tear the burrata cheese into pieces and gently fold it into the pasta and tomatoes. The heat from the pasta will slightly melt the burrata, creating a creamy sauce.
   • Add the roughly chopped fresh basil leaves and toss again.
   • If desired, sprinkle with red pepper flakes for a touch of heat.
4. Serve:
   • Divide the pasta among plates.
   • Drizzle with extra virgin olive oil.
   • If desired, grate fresh lemon zest over each serving.
   • Serve immediately.