We have a lovely artisan pasta store here in Houston, Fabio’s Artisan Pasta, and their fresh tagliatelle was the perfect host for this pasta dish. The key to the flavor in this dish is the slow roasted tomatoes. The tomatoes develop a deliciously intense flavor during the cooking process and taste just great with the creamy burrata, savory prosciutto and sweet basil. I made my own pesto, but there are so many good brands available in the market, you could easily substitute a store-bought version to make your cooking prep easier. Serve this pasta with a nice green salad and a nice loaf of ciabatta for a delicious meal.
- 12 ounces tagliatelle
- 6 plum tomatoes, halved lengthwise
- 4 ounces thinly sliced prosciutto
- 1 cup pesto (homemade or store-bought )
- 4 ounce burrata
- 2-3 tablespoons olive oil
- 2 teaspoons dried oregano
- parmesan for serving
- basil leaves for serving
- kosher salt and pepper
- 1 teaspoon crushed red pepper (optional)
Preheat oven to 260 degrees F. Line a rimmed baking sheet with parchment paper. Place plum tomatoes cut-side up on baking sheet season with salt, pepper and oregano and drizzle with about 2 tablespoons of oil. Place in oven for 3 hours. Remove from oven and set aside( tomatoes can be prepared ahead and stored in fridge in container for several days). Once cooled, slice tomatoes in thin strips.
Cut prosciutto in a small dice. In a saucepan, heat a tablespoon of olive oil and heat to medium heat. Sauté prosciutto in pan and sauté for several minutes tossing frequently until prosciutto is crispy and golden around the edges. Drain on a piece of paper towel and set aside.
Prepare pasta according to package directions to al dente. Drain tagliatelle, reserving 1/2 cup of cooking liquid. Toss pasta wth pesto (adding additional cooking liquid to thin pesto if needed) and fold in sliced tomatoes and crispy prosciutto.. Place pasta in serving bowl with burrata in the center. Sprinkle dish with additional parmesan, fresh basil leaves and crushed red pepper if using. Enjoy immediately!