Sometimes we make a dish and have to immediately repeat it because we just didn't get enough. This recipe is one of those dishes! Oh-so-thin angel hair pasta is lightly coated in fresh, tangy roasted tomatoes and juices. Creamy burrata and fragrant basil lift this simple, but stand out dish into a dimension all its own. The perfect end-of-summer recipe!

Summer Angel Hair Pasta with Roasted Cherry Tomatoes, Burrata and Basil
Serves 8

Ingredients:

1.5 lb red and yellow cherry tomatoes
1 tablespoon olive oil
1/2 teaspoon Kosher salt, plus another 1/2 teaspoon
1/4 teaspoon black pepper, plus another 1/4 teaspoon
2 tablespoons butter
2 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon tomato paste
1/4 cup dry white wine
1/4 cup pine nuts
1 lb angel hair pasta
5 balls (4oz each) burrata cheese, torn
15 leaves fresh basil, cut chiffonade style
quality olive oil for drizzling
1 lemon, zested 

Directions:

1. Preheat the oven to 450°F. Rinse the cherry tomatoes, and spread them on a rimmed baking sheet. Drizzle the tomatoes with olive oil and sprinkle with the salt and pepper. Roast in the oven until they begin to wrinkle and blister, about 15-20 minutes. 

2. While the tomatoes are roasting, melt the butter in a Dutch oven or braiser over medium-low heat. Cook the shallot and garlic in the butter, stirring constantly until translucent, about 2-3 minutes. Add the Italian seasoning and red pepper flakes, and cook for another minute. Add the tomato paste and cook for a minute more. Deglaze the pan with the dry white wine and reduce slightly, about 5 minutes. 

3. Remove the roasted tomatoes from the oven. Using a potato masher crush roughly half of them, leaving the rest intact. Add the crushed tomatoes to the shallot and garlic mix, and add 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. 

4. In a small skillet over medium low heat, toast the pine nuts until they are golden brown, stirring often, about 2-3 minutes. 

5. Boil a pot of salted water and add the angel hair pasta. Cook until al dente, drain, and reserve about a cup of pasta water. Toss the cooked pasta in the ready tomato sauce using silicone tongs, adding reserved pasta water 1 tablespoon at a time to thin the tomato sauce as desired. (Angel hair past is delicate and cooks quickly. 3-4 minutes is usually all it needs, so keep a watchful eye!)

6. Remove the pasta from the heat. Toss the pasta with the whole roasted tomatoes, pieces of burrata, toasted pine nuts, basil, a healthy drizzle of olive oil, and the lemon zest. Season with additional salt and pepper, and serve immediately.