Difficulty Level: Easy
Total Time: 1 hour
Serving Size: 2-4 servings
1/2 lb. tagliolini or other long pasta
2 pints cherry tomatoes
6 garlic cloves
1/4 cup extra virgin olive oil
2 tbsp. unsalted butter
1/2 cup Parmigiano Reggiano, finely grated
1 ball of burrata, torn
8-10 pieces of prosciutto, sliced very thin
Fresh basil for garnish
Salt & pepper to taste
Preheat the oven to 400°F.
Add the cherry tomatoes and garlic cloves to an oven-safe dish or baking sheet. Drizzle with olive oil and add salt and pepper to taste. Bake in the oven for about 30-40 minutes. Remove and set aside
Bring a large pot of water to a boil. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Add the pasta to a sauté pan over low heat along with the butter and 1/4 cup pasta water. Toss until the butter is fully melted. Remove from heat and add the Parmigiano. Toss again to combine. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with the roasted tomatoes, burrata, prosciutto and basil.