Truffled Pasta with Oven Dried Cherry Tomatoes

oven dried cherry tomatoes

Dear Fellow Foodies:

Cherry tomatoes are finally in season and I love to eat them tossed into a pasta with fresh Burrata cheese.  If you aren’t familiar with Burrata it is a form of fresh Mozzarella with a twist.  The insides are filled with bits of mozzarella and cream so when you cut into the cheese, it oozes.  Perfect for pastas or salads.  The following recipe uses the tomatoes just a little differently.  I dry them in the oven until they are slightly chewy (not completely dry) and when you add to your pasta with the cheese it creates a sweet sauce for your pasta. A little white truffle oil at the end sends this dish into foodie heaven.  You’ll find yourself licking your plate (I suggest using a piece of crispy bread to sop up the goodness).



Truffled Pasta with Cherry Tomatoes and Burrata

Serves 6

One package Gentile Mafalde Pasta
2 pints fresh cherry tomatoes
1/2 cup white truffle oil
Maldon salt flakes
Cracked Black Pepper
One 8 ounce ball of fresh Burrata cheese

To make the oven roasted cherry tomatoes, wash and de-stem all the tomatoes.  Cut in half and place onto a baking sheet cut side up.  Sprinkle with a small amount of salt, pepper and drizzle a small amount of the white truffle oil on top (go easy, you don’t want oily tomatoes).  You may also add a few garlic cloves for fun (since the oven is on – why not?)   Now roast your tomatoes at 180F for 3 hours or longer until they are still a little moist, but not wet.  They will dry a bit more as they cool.  Reserve.  I like to make a very large batch of these and use in salads, as a snack and of course other pasta courses.  As long as you are making some, make more for later and for the people who can’t keep their hands off of them as they pass through the kitchen.

Heat a large pot of water and add some gray sea salt to the water.  Bring to a boil and cook your pasta until done.  Before draining your pasta, save 1/2 cup of the pasta water.

Drain and tear the burrata into smaller pieces.  Toss this into the pasta with a small amount of the pasta water, add the cherry tomatoes (as many as you would like) and drizzle with white truffle oil and a sprinkle of salt and pepper.  Serve hot with your favorite Rogue Valley Red wine (we liked the double gold wining Malbec from Jacksonville’s very own Daisy Creek) and some good friends.

Happy Cooking!

Chef Constance

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