No burrata left behind my friends! My other dollop of burrata from my Easter Burrata, Melon, and Prosciutto Salad was about to expire, so I threw it over some deceptively healthy noodles (thank you Barilla Protein Plus) and made Spaghetti Aglio e Olio with a burrata & roasted tomato twist. 11/10 recommend!
- 2 handful cherry tomatoes, halved
- Salt & pepper
- 1 box spaghetti (I use Barilla Protein+)
- 1/2 cup olive oil + extra for drizzling
- 8 large garlic cloves, slivered
- 1/4 tsp red chili pepper + more for serving
- 1/2 cup fresh parsley, minced (if dried- just a sprinkle)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1 scoop of burrata
- Preheat oven to 375F. Halve your tomatoes, place on lined baking sheet, and drizzle with olive oil, salt, and pepper. Bake for 25 min.
- Once in, cook pasta as per instructions, but save 1.5 cups of the pasta water before draining the noodles.
- While your pasta is boiling, prep your garlic then heat olive oil over medium heat in a large pot. Size matters – your pasta will end up in here.
- Add garlic and stir frequently. Once it starts to brown (~2 min), add the red chili flakes. After 30 seconds, add the saved pasta water and bring to a boil. Once boiled, lower to a simmer for 5 minutes.
- Drain your pasta and add into the garlic pot. Toss, them remove from heat. Sprinkle in parsley and parmesan. Let it sit for 5 min before topping with the burrata and tomatoes. Enjoy, my friends!
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