Cooked - Tomato Garlic Confit Pasta Salad With Creamy Burrata

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Home Pricing Community My Recipes

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Tomato Garlic Confit Pasta Salad With Creamy Burrata

1.0

1 tablespoon whole black peppercorns

1 head of garlic, top cut off

3 to 6 dried chilies or 2 teaspoons red chili flakes, optional

17 to 24 oz (500 to 680 g) cherry tomatoes

Extra-virgin olive oil, enough to cover the tomatoes, about 400 to 500 g

1 tablespoon vinegar, such as rice vinegar, apple cider vinegar, etc.

250 g short pasta, such as Radiatore, Casarecce, Orecchiette, Lumache, etc.

5.5 oz (155 g) jar Castelvetrano olives, sliced in half

1 x 14 oz (400 g) can quartered artichoke hearts, drained and rinsed

1 small red onion or ½ large red onion, finely chopped, about 1 cup

3 to 6 Calabrian chilies, chopped

1 to 2 handfuls fresh basil leaves

8-ounce (226 g) burrata

Kosher salt

Place an oven rack in the center of the oven. Heat the oven to 250°F (125°C).
Make the tomato garlic confit: In a medium baking dish, add the peppercorns, the garlic head, the chilies, the tomatoes and enough oil to cover the tomatoes all the way through. Place the baking dish in the oven and bake for 2 hours. Set aside to cool.
Make the dressing by combining the chopped garlic, oregano, chives, basil, grated garlic, Aleppo pepper or chili flakes, vinegar, oil, and whisk to combine. Season with salt.
Cook the pasta according to package instructions and add to a large mixing bowl.
Make the salad by adding olives, artichoke hearts, red onion, chilies, basil leaves, salt, and the roasted tomatoes to the bowl. Tear the burrata in half and place it over the salad. Pour the dressing and toss to combine.
Break the burrata into smaller pieces as you toss the salad to create a creamy sauce. Serve immediately or refrigerate.

Course🍚Side Dish

Diets🥕Vegetarian...

CategoryPasta Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season☀️Summer

DifficultyEasy ⏰ 45m

Created 108 weeks ago

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