Simple Cherry Tomato Pasta
a simple cherry tomato pasta topped with burrata and watercress
serves: 4
Ingredients
Scale
- ½ cup olive oil
- 1 ½ lbs cherry tomatoes
- kosher salt
- 1 lb paccheri pasta
- 1 ball burrata cheese
- handful of watercress
- flaky sea salt
- freshly cracked black pepper
Instructions
- Heat a Dutch oven (or heavy-bottom pot) over medium heat. Add the olive oil. Add the whole cherry tomatoes and a generous pinch of salt. Let the tomatoes cook until they begin to burst, stirring often.
- Drop the heat to low and cook for 25 minutes, stirring often, or until the tomatoes are soft and caramelized.
- Meanwhile, bring a large pot of heavily salted water to a boil. Drop the pasta and stir really well. Cook 2 minutes less than the package instructions. Drain the pasta.
- Add the pasta to the cherry tomatoes. Stir well to coat. Taste and season with more salt if needed.
- Plate the pasta. Break the burrata cheese into pieces and place over top. Garnish with a handful of watercress, some flaky sea salt over the cheese, and a few good cracks of black pepper. Drizzle with a little more olive oil.