Ingredients
2 pounds cherry tomatoes
3 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
12 ounces penne pasta
Instructions
Preheat oven to 400°F
Arrange cherry tomatoes in a single layer on a baking sheet
Toss with 2 tablespoons olive oil, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes
Roast for 25-30 minutes until blistered and caramelized
Cook pasta in salted boiling water until al dente
In a large bowl, gently mix cooked pasta with roasted tomatoes, 1 tablespoon olive oil, garlic, basil, and oregano
Toss with 1/2 teaspoon additional sea salt if desired
Break burrata into chunks and nestle into the pasta
Garnish with extra basil before serving
Notes
Use halal-certified burrata if required
Add halal parmesan for extra richness
Roast tomatoes on parchment paper for easier cleanup
Leftovers should be consumed within 2 days (best served fresh)
Adjust heat intensity based on oven type
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 5700mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 3.5g
- Protein: 14g
- Cholesterol: 55mg