Tagliolini with Roasted Tomato, Basil, Burrata & Prosciutto

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 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

Directions:

1. Preheat the oven to 400°F.

2. 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

3. Bring a large pot of water to a boil. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

4. 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.

5. Plate and top with the roasted tomatoes, burrata, prosciutto and basil.