Smoky Tomato Cavatappi with Burrata
This pasta is rich and bright, with jammy roasted tomatoes, golden garlic, and a smoky depth from paprika and Calabrian chilis. The cavatappi holds onto every bit of the silky tomato sauce, made by blending most of the roasted mixture into a smooth base. A generous spoon of burrata on top adds a creamy, cool contrast that finishes the dish perfectly.
Servings: Four
INGREDIENTS
1 ½ pounds cherry tomatoes, halved
6 cloves garlic, smashed
1 tablespoon tomato paste
1 teaspoon smoked paprika
Zest of 1 lemon
2 to 3 whole Calabrian chilis, finely chopped
3 tablespoons olive oil
10 ounces gluten-free cavatappi pasta
1 ball burrata (about 4 ounces)
PREPARATION
Preheat the oven to 425°F (220°C).
Make sauce: In a 9 x 13-inch baking dish, combine the tomatoes, garlic, tomato paste, smoked paprika, lemon zest, Calabrian chilis, and olive oil. Season with salt and pepper. Roast for 25 to 30 minutes, until the tomatoes burst and caramelize and the garlic is soft.
Boil pasta: While the tomatoes roast, bring a large pot of salted water to a boil and cook the cavatappi until al dente. Reserve 1/3 cup of the pasta water before draining.
Finish sauce: Once the roasted mixture is out of the oven, scoop about two-thirds of the mixture, including garlic and some oil, into a blender and blend until smooth. Return the purée to the baking dish and stir to combine. Taste and adjust seasonings.
Plate: Add the cooked pasta to the dish and toss gently, adding reserved pasta water a splash at a time until the sauce coats the noodles (optional). Tear the burrata and spoon it over the warm pasta. Finish with cracked pepper, chili flakes, or fresh herbs if desired.
Notes:
If you don’t have Calabrian chili paste, whole jarred Calabrian chilis work beautifully here. Chop 2 to 3 of them finely and include a bit of the chili oil for extra depth. Adjust the quantity to taste depending on how much heat you like.
