Do you know what the secret of true Italian cuisine is? The simplicity of the right ingredients.

Today I want to introduce you to one of my favourite recipes: Pasta with cherry tomatoes confit and stracciatella. A dish that transforms a few simple ingredients into something extraordinary.

The baked, sweet and caramelised cherry tomatoes blend perfectly with the creaminess of the stracciatella, creating a combination of flavours that will make you fall in love at first taste. This is a recipe I often prepare when I want to impress my guests with little effort.

In this guide, I will show you step by step how to prepare this delicious dish in just 5 easy steps. Are you ready to bring a little Italian magic into your kitchen? Let’s get started!

Choosing the Perfect Ingredients

To create the perfect pasta with baked cherry tomatoes and stracciatella, let’s start by choosing the ingredients. In my culinary journey, I have learnt that quality really does make a difference.

For the cherry tomatoes, I recommend choosing cherry or date tomatoes, which are perfect for baking. In summer, when they are at the peak of their season, they offer their best flavour, but even in winter they retain a natural sweetness that other tomatoes do not have.

Stracciatella is the heart of this dish. Here’s how to recognise a quality one:

  • It must have a balanced ratio of mozzarella to cream (30-35% fat)
  • It must be stored between 6°C and 8°C
  • It must exude a delicate aroma combining fresh mozzarella and cream
  • Must melt in the mouth

As for the pasta, we can choose between fresh or dry formats. Personally, I like to use pennoni, but mezze maniche, mezzi rigatoni or spaghetti alla chitarra also work very well. The choice depends solely on your personal taste.

Remember that stracciatella should be eaten within 5 days of opening, so I recommend buying it shortly before preparing the dish.

Preparing Baked Tomatoes

Now that we have chosen our perfect cherry tomatoes, I will show you how to turn them into little caramelised gems. The secret lies in slow cooking at a low temperature, which allows the cherry tomatoes to dry out while retaining all their flavour.

Here are the steps I always follow to get perfect confit tomatoes:

  1. I carefully wash the cherry tomatoes and cut them in half
  2. I place them in a baking tray with the cut side up
  3. Season with salt, herbs and a generous drizzle of oil
  4. I add a pinch of sugar on each cherry tomato
  5. Bake at 140-150°C for about 2 hours

While cooking, our cherry tomatoes will undergo a magical transformation: they will become juicy and caramelised, while retaining their shape. The smell that will waft through the kitchen will be irresistible!

To see if they are ready, I check that they are slightly wilted but not dry. If the cherry tomatoes are smaller, they could be ready in an hour and a half. The end result should be a soft, sweet, caramelised cherry tomato, ready to be paired with our creamy stracciatella.

Pro-tip: If you want to keep them for future use, you can store them in airtight jars, covered with oil, and they will keep in the fridge for about 15 days.

Assembling the Chef’s Dish

Now is the magic moment to assemble our chef’s plate! Perfection is in the details, and I am going to reveal the secrets to achieving a pasta with baked cherry tomatoes and stracciatella worthy of a starred restaurant.

Here are the steps I follow for a professional result:

  1. I cook the pasta in plenty of salted water, saving at least two ladles of cooking water
  2. Drain 2 minutes before the time indicated on the packet
  3. I pour it into the pan with the baked caramelised cherry tomatoes
  4. I mantecatura adding the cooking water a little at a time, stirring with firm movements
  5. I turn off the heat and let it rest for 30 seconds

For serving, I create a nest of pasta in the centre of the plate using a chef’s fork. I gently add the stracciatella in clumps, creating a temperature contrast between the hot pasta and the fresh cheese.

The final touch? A few baked tomatoes strategically placed around the plate and a drizzle of extra virgin olive oil. Remember: in the kitchen, even the eye wants its part!

Conclusion

Pasta with baked cherry tomatoes and stracciatella represents the essence of Italian cuisine: simplicity and quality ingredients. This recipe shows how a few elements, carefully chosen and patiently prepared, can turn into a memorable dish.

I like to think that every time we prepare this dish, we pay homage to the Italian culinary tradition. The magic lies in the perfect balance between the baked caramelised cherry tomatoes, which take time and dedication, and the freshness of the stracciatella, which adds that irresistible touch of creaminess.

Remember that the real beauty of this recipe lies in its versatility: you can customise it according to your taste, perhaps adding fresh herbs or choosing the pasta format you prefer. The important thing is to maintain that respect for the ingredients that makes every dish in our tradition so special.

FAQs

How can stracciatella be used in cooking?
To enhance the rich and creamy flavour of stracciatella di burrata, we recommend enjoying it pure with a touch of extra virgin olive oil or as a distinctive element in creative starters, such as on bruschetta or toasted bread, combined with roasted peppers or anchovies.

What are the benefits of eating pasta with tomato sauce?
Pasta with tomato sauce is ideal for both lunch and dinner, thanks to its relaxing properties for the body and ease of digestion. The Istituto Superiore di Sanità points out that a balanced consumption of carbohydrates at dinner promotes the production of serotonin, also known as the well-being molecule.

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