Fusilloni with Burrata, Roasted Tomatoes and Almond Pesto
By @kellysalwayscooking
Adapted from Katie Parla’s Food of the Italian South
Serves 4-6
Ingredients:
For the roasted tomatoes:
For the pesto:
For the pasta:
Instructions:
Make the roasted tomatoes: Preheat the oven to 250 degrees. Combine the tomatoes, olive oil, oregano, and salt in a medium baking dish and roast until the tomatoes become shriveled and dry, about 90 minutes.
Meanwhile, make the pesto: In a mortar, crush the almonds, basil, and a heavy pinch of salt into a paste with the pestle. Add a bit of olive oil, but only as much as you need to hydrate the mixture into a paste, no more than three tablespoons. When you have a smooth paste, stir in the Parmigiano-Reggiano and set the mixture aside.
Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Heavily salt the water. Add the pasta and cook for three minutes. Drain and transfer to a large bowl, then add the pesto and stir to coat. Stir in the tomatoes and the burrata. Plate and serve, garnished with additional basil.
Adapted from Katie Parla’s Food of the Italian South
Serves 4-6
Ingredients:
For the roasted tomatoes:
- 1 pint of cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
For the pesto:
- 1/4 cup almonds, finely chopped
- 1 cup of basil leaves, loosely packed, plus a few for garnish
- sea salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons grated Parmigiano-Reggiano
For the pasta:
- 1 lb fresh fusilloni or other short cut pasta
- 8 oz burrata
Instructions:
Make the roasted tomatoes: Preheat the oven to 250 degrees. Combine the tomatoes, olive oil, oregano, and salt in a medium baking dish and roast until the tomatoes become shriveled and dry, about 90 minutes.
Meanwhile, make the pesto: In a mortar, crush the almonds, basil, and a heavy pinch of salt into a paste with the pestle. Add a bit of olive oil, but only as much as you need to hydrate the mixture into a paste, no more than three tablespoons. When you have a smooth paste, stir in the Parmigiano-Reggiano and set the mixture aside.
Cook the pasta: Bring a large pot of water to a rolling boil over high heat. Heavily salt the water. Add the pasta and cook for three minutes. Drain and transfer to a large bowl, then add the pesto and stir to coat. Stir in the tomatoes and the burrata. Plate and serve, garnished with additional basil.
