How is it possible for a simple platter of pasta to make you feel deliriously, blissfully happy? Could it be because it can be made in less than thirty minutes? Or that giant, flat, tubular pasta is coated in the most delicious cherry tomato sauce? Or that it's finished with fresh herbs, some roasted cherry tomatoes, and creamy burrata? Or could it be that it makes one fully embrace the concept of serving friends and family eye candy? Well this Cherry Tomato Sauce w/ Paccheri Pasta & Burrata is all of that and then some.
If ever you were looking for an easy to make, to die for, impressive, signature pasta dish, this would be THE one. And it just happens to be both a weeknight and dinner party worthy dish! Which means in my world, it doesn't get any better than this!
Simple, fresh, and readily available seasonal ingredients are one of the hallmarks of this Cherry Tomato Sauce w/ Paccheri Pasta & Burrata. With this being the height of tomato season, most farmer's markets and food stores are well stocked with cherry tomatoes. Or maybe you are lucky enough to have a friend who has an abundance of cherry tomatoes he/she is looking to go to a good home. If your grocery store doesn't carry paccheri pasta, most Italian markets will or at least should. However, if you don't have one near you, then look for pappardelle. Last, but not least, is the burrata. If possible look for a container of burrata having two smaller rather than one large ball (Trader Joe's carries a really good two ball container of burrata).
There may be only one slightly controversial ingredient in the cherry tomato sauce. For some tomato sauce purists, sugar is one of those never ever, forbidden ingredients in a sauce or 'gravy'. I suppose because there is only one teaspoon of sugar in the sauce, you can omit it. However, if your sauce tastes a bit on the acidic side, then you definitely want to add the sugar (just don't tell your friends having strong sauce opinions).
Adding a tablespoon of unsalted butter at the end helps to give the sauce a thick, velvety texture as well as further enhancing and elevating the flavors of the tomatoes.
When making the pasta, reserve about one cup of the pasta water. You may or may not need to use it when mixing the cooked pasta with the cherry tomato sauce. Note: I didn't need to use any.
Cherry tomatoes on the vine can be roasting in the oven while you are making the sauce. Save the drippings of the roasted tomatoes to drizzle over the pasta dish along with a bit more olive oil.
Ever since burrata became readily available in most grocery stores as well as at Trader Joe's, it has become one of my go-to pasta finishing dish ingredients. Topping the Cherry Tomato Sauce w/ Paccheri Pasta & Burrata with dollops of a homemade whole milk ricotta would be an another option, if for some reason I didn't have any burrata in the refrigerator.
Don't let the summer tomato season come to end before you make this incredibly flavorful, rustic yet elegant Cherry Tomato Sauce w/ Paccheri Pasta & Burrata! Invite some friends over and serve this pasta dish with a beautiful salad, some thickly sliced bread, a great wine, and a lovely dessert. I couldn't think of a more perfect summer meal or a better way to let your friends know how much they are loved.
Make an extra batch of the cherry tomato sauce and freeze it so you can enjoy it in the months ahead.
Recipe
Cherry Tomato Sauce w/ Paccheri Pasta & Burrata
Serves 4-6 as a main dish, 6-8 as a side dish
Ingredients
Roasted Cherry Tomatoes
12 ounces (340g) cherry tomatoes on the vine
2 Tablespoons extra-virgin olive oil
Kosher salt and black pepper
Cherry Tomato Sauce w/ Paccheri Pasta & Burrata
3 Tablespoons extra-virgin olive oil
1 3/4 pounds (790g) cherry tomatoes, divided
5-6 cloves of garlic, thinly sliced
1 teaspoon granulated sugar
Small handful of fresh basil, julienned
Kosher salt and black pepper to taste
1 Tablespoon unsalted butter, room temperature
1 pound paccheri pasta (or pappardelle or a pasta of your choice)
8 ounces (227g) burrata cheese (preferably made up of two smaller versus one large ball)
Fresh basil and/or oregano, for finishing
Extra-virgin olive oil, for finishing
Directions
Roasted Cherry Tomatoes (make while the pasta is cooking)
1. Preheat oven to 400 degrees (F).
2. In a medium sized cast iron pan or using a medium sized sheet pan, toss the cherry tomatoes (keeping them on the vine) with the olive oil. Sprinkle generously with Kosher salt and pepper.
3. Bake for 18-22 minutes or until the skins of the tomatoes begin to blister.
4. Remove from oven. Set aside until ready to use. Reserve the olive oil and tomato drippings.
Cherry Tomato Sauce w/ Paccheri Pasta & Burrata
1. Remove six ounces (170g) of cherry tomatoes. Cut in half and set aside.
2. In a medium-large sized saucepan, heat the olive oil over low-medium heat. Add in the sliced garlic. Cook just until the garlic starts to become fragrant (about 2-3 minutes).
3. Add in the remaining 1 pound 6 ounces (620g) of the cherry tomatoes and a generous pinch of Kosher salt and some black pepper. Cook over medium heat, stirring frequently, until the tomatoes begin to loose some of their juices and more than half of them have burst (approximately 7-8 minutes).
4. Transfer the tomatoes to the bowl of a large food processor. Process until desired consistency: smooth or slightly chunky (I prefer it slightly chunky).
5. Return the cherry tomato puree back to the saucepan. Add in the reserved halved cherry tomatoes and the sugar. Cook over medium-low heat until the sauce reaches the desired consistency (somewhere between 4 and 6 minutes).
6. Remove from the heat and in the basil and butter. Stir until butter has melted. Keep the sauce warm while the pasta is cooking.
7. Cook the pasta according to package directions. Drain cooked pasta reserving about 1/2 cup of the pasta water.
8. Add the drained pasta to the sauce. Toss until the pasta is coated in the sauce. If necessary, add some of the reserved pasta water.
9. Transfer the mixture to a large platter.
10. Top with chunks of burrata, some fresh herbs, and the roasted cherry tomatoes.
11. Drizzle the top of the platter with the oil/juices from the roasted tomatoes and some additional olive oil.
12. Serve immediately.
Notes: (1) The sauce can be made a day ahead and reheated just before using. (2) You also freeze this sauce for up to two months.