My kitchen is your kitchen. Return pasta to pan. First, well….the pasta itself. (Yum.). If the pasta is finished before the tomatoes, drain, return to the pot, drizzle with olive oil, and cover to keep warm.Toss the roasted vegetables and all the juices from the pan with the warmed pasta. ","position":3,"name":"Toss the roasted vegetables and all the juices...","url":"https:\/\/neighborfoodblog.com\/2015\/07\/roasted-tomatoes-and-onion-pasta-with-burrata.html#mv_create_472_3"}],"url":"https:\/\/neighborfoodblog.com\/2015\/07\/roasted-tomatoes-and-onion-pasta-with-burrata.html"} Roasted Tomatoes and Onion Pasta with Burrata Yield: 4 Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Print Ingredients 1 1/2 pounds assorted tomatoes (I used quarted camparis, yellow cherries, and red cherries) 1 Vidalia onion, in thick slices 3 large cloves garlic, thinly sliced 2 Tablespoons olive oil 3 fat pinches Kosher salt 8 ounces angel hair pasta 2 balls burrata cheese 4-6 basil leaves, thinly sliced Additional salt, pepper, and olive oil, for servingInstructionsPreheat the oven to 400 degrees. Drizzle with olive oil, and toss until evenly coated. Vidalias are grown in only 20 counties in Georgia, and their unusual sweetness makes them truly unique. Allow the cream to melt over the pasta. Refrigerate until ready to use. Yes, burrata definitely puts everything over the top! What an awesome way to describe yourself through food. Bring a large pot of salted water to a boil and cook the pasta to al dente. And that, my friends, is where the burrata comes in. This pasta could end right there. Just need the cheese. Subscribe and get a FREE 5 Day Quick Start Guide to Meal Planning! Place the...","url":"https:\/\/neighborfoodblog.com\/2015\/07\/roasted-tomatoes-and-onion-pasta-with-burrata.html#mv_create_472_1"},{"@type":"HowToStep","text":"Meanwhile, cook the pasta according to package directions, adding a few pinches of salt to the cooking water. Bring a large pot of water to a boil; add 1 tablespoon salt. Using the coarse screen on the Freshtech Harvest Pro Sauce Maker, add tomato and onion mixture to the hopper. I can’t go to prison, y’all!). As an Amazon Associate I earn from qualifying purchases. *don’t bother halving any super tiny ones; just roast ‘em whole and they’ll burst, Roasted Tiny Tomatoes with Snap Peas, Seared Summer Squash and Basil-Arugula Pesto, Fattoush-y Salad with Labne and Za’atar Vinaigrette, 2 cups small tomatoes, halved through the waist*, ¾ pound dried spaghetti, bucatini, papardelle or tagliatelle. Roast in the oven for 25-30 minutes, stirring every 10 minutes, until tomatoes have burst and onions are browned on the edges. Roast in the oven for 25-30 minutes, stirring every 10 minutes, until tomatoes have burst and onions are browned on the edges.Meanwhile, cook the pasta according to package directions, adding a few pinches of salt to the cooking water. If the pasta is finished before the tomatoes, drain, return to the pot, drizzle with olive oil, and cover to keep warm. Divide among four plates. Roast in the oven for 25-30 minutes, stirring every 10 minutes, until tomatoes have burst and onions are browned on the edges. Place the tomatoes and garlic into a mixing bowl. This protects the garlic from burning and infuses the tomato with the roasted garlic flavor (YUM). Next, we have tomatoes. Sprinkle with basil, salt, pepper, and a final drizzle of olive oil. Thanks so much for supporting the brands that keep this little blog ticking! And yeah, quizzes. Let me explain. Continue until all tomatoes and onions are processed. Mostly sweet, their flavor is so much deeper and more nuanced after a long, slow roasting in the oven. Required fields are marked *. Place the tomatoes in the pan, cut-side-up, sprinkle the garlic over top, and season thoroughly with salt and pepper. Add pasta; cook 10 minutes or until al dente. Add 3 tablespoons of the olive oil to a roasting pan or an oven-safe sauté pan big enough to hold all the tomatoes, snugly. 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2020 pasta with roasted tomatoes and onions