Some of the best tomatoes around are the MightyVine tomatoes based out of Rochelle, Illinois. In addition to no-waste eating, I do my best to eat local, and it’s unbelievably easy when the produce from my home state is delicious. I decided to whip up a quick caprese-style pasta with roasted tomato, burrata, and basil. Believe it or not, creating your own roasted tomato sauce is one of the easiest (and healthiest) things you can make! I took these gorgeous MightyVine tomatoes and threw them in the oven with some garlic and seasoning, and whipped it all up in a blender. I can’t wait to make the a regular summer dish I can share with friends and family, and I hope you enjoy it as much as I did!
Roasted Tomato Pasta with Burrata and Basil
Calories per serving: 369
- 9 oz farfalle pasta
- 5 fresh basil leaves, chiffonade
- 4 oz fresh burrata cheese
- 4 tsp balsamic vinegar
- Half batch of my roasted tomato sauce (4/8 servings)
- Like with all my pasta recipes, get that pot of water to a boil. Make sure the water is salted.
- Add your sauce to a large frying pan and begin to simmer on low heat
- Once your pasta is cooked, add the pasta to the warmed up sauce.
- Serve pasta with fresh burrata and drizzle balsamic vinegar over the top.
- Sprinkle fresh basil over the top and serve immediately!