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Tagliolini with Roasted Tomato, Basil, Burrata & Prosciutto

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


  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.


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