A delightful salad featuring slow-roasted confit tomatoes, tender pasta, creamy burrata cheese, and a drizzle of balsamic glaze. This dish is a perfect balance of flavors and textures.
Ingredients: 2 cups cherry tomatoes. 2 cloves garlic, minced. 1/4 cup olive oil. Salt and pepper to taste. 8 oz pasta your choice. 4 oz burrata cheese. 1/4 cup fresh basil leaves, torn. 1/4 cup balsamic glaze. 1/4 cup pine nuts, toasted. 1/4 cup arugula. 1/4 cup grated Parmesan cheese.
Instructions: Before you start, heat your oven to 275F 135C. Put the cherry tomatoes, minced garlic, olive oil, salt, and pepper in a dish that can go in the oven. After the oven is hot, roast the tomatoes for about an hour and a half to two hours, until they are soft and slightly caramelized. You can use these tomatoes for confit. Follow the directions on the package to cook the pasta until it's al dente while the tomatoes are roasting. After draining, set it aside to cool. Put together your salad after the tomatoes and pasta have cooled down. Add the arugula, confit tomatoes, and torn basil leaves to the pasta in a large bowl. Pour the balsamic glaze over the salad and toss it gently to mix. Cut the burrata cheese into small pieces and sprinkle them on top of the salad. Toast the pine nuts and then grate the Parmesan cheese on top. Serve right away and enjoy!
Prep Time: 20 minutes
Cook Time: 120 minutes
Icert 2018
