If my personality were a pasta dish, it’d be this Roasted Tomato and Onion Pasta with Burrata Cheese.
These days it seems there’s a quiz for everything. A quick googling of personality quizzes unearthed the following:
Which Orange is the New Black Story is most like your life? (Ummmm, none of them, and I’d like it to stay that way. I can’t go to prison, y’all!)
What does your choice of cereal say about you? (Considering the fact that I eat Raisin Bran and Fruity Pebbles, I’m guessing it says I’m old enough to need extra fiber but young enough to enjoy pink milk).
Which state should you live in? (Does anyone really need to take this quiz? I don’t care who you are, the answer is Hawaii. Always).
And finally, the best quiz of all: Which Disney Raptor Princess Are You? (In case you were wondering, yes I did take that quiz and it turns out I’m Raptor Belle. Thank goodness that mystery has been solved).
These quizzes are fabulous procrastination tools, but I don’t put much stock in the results. Still, as I was making this Roasted Tomato and Onion Pasta with Burrata, I couldn’t help but feel like this pasta was me to a tee.
Let me explain. It begins with simple ingredients. First, well….the pasta itself.
Like pasta, I am cheap and easy. Wait, that came out wrong. What I mean to say is, I’m a down to earth, simple kind of girl at heart. I don’t desire fancy jewelry, my favorite wardrobe is sweatpants and a soft t-shirt, and my idea of a perfect day involves little more than a good book and a sunny patio.
Next, we have tomatoes. This time of year, tomatoes are so abundant and beautiful, it’s hard to resist buying them in bulk. Mostly sweet, their flavor is so much deeper and more nuanced after a long, slow roasting in the oven. Like the tomato, I’m sweet and straightforward on the surface, but you’ll have to take your time if you want to get to know all the complex craziness that makes up this lady.
Then, we have Vidalia onions. Ahhh, Vidalias. They are a rare gem, one of the cheapest ways to feel fancy. Vidalias are grown in only 20 counties in Georgia, and their unusual sweetness makes them truly unique. Vidalias were discovered completely by accident by farmers in the 1930s, and what a happy accident it turned out to be. These onions lack the bite of their more pungent cousins and are delicious eaten raw, but like the tomatoes, their flavor really comes to life after slow roasting. The truth is, I’m a pretty common onion, but we’ve all got some Vidalia in us. It’s that spark, that quirkiness, that little piece of humor or talent or passion that sets us apart and makes us special.
This pasta could end right there. It’s darn good with nothing but the oven-coddled tomatoes, onions, and a sprinkling of basil. But there is this small piece of my personality which appreciates a touch of elegance. Sometimes I like to slip on my heels, fasten a string of pearls about my neck, put on the red lipstick and go out on the town.
And that, my friends, is where the burrata comes in. Burrata is a new (to me) cheese that is pure luxury. It’s essentially a ball of fresh mozzarella filled with cream, which gives it the most luscious creamy texture. The stuff isn’t cheap, but it is so worth the occasional indulgence. I topped each plate of pasta with a dollop of the burrata, and it was the perfect finish. The creamy centers melt into the hot pasta, forming it’s own sauce, while still leaving you with wonderful hunks of fresh mozzarella in every bite.
This dish is good, hearty, simple fare with a touch of fancy. It is, in fact, a lot like me. Or at least as much like me as Raptor Belle will ever be.
If you’d like to get in touch with your own inner Vidalia, grab this 50 cent off coupon so you can see for yourself what makes them so special. You can also check out the Vidalia Onion website for more facts and history, or follow them on Facebook, Twitter, and Pinterest!
Roasted Tomatoes and Onion Pasta with Burrata
- 1 1/2 pounds assorted tomatoes (I used quarted camparis, yellow cherries, and red cherries)
- 1 Vidalia onion, in thick slices
- 3 large cloves garlic, thinly sliced
- 2 Tablespoons olive oil
- 3 fat pinches Kosher salt
- 8 ounces angel hair pasta
- 2 balls burrata cheese
- 4-6 basil leaves, thinly sliced
- Additional salt, pepper, and olive oil, for serving
- Preheat the oven to 400 degrees. Place the tomatoes, onions, and garlic on a baking sheet and toss with the olive oil and salt. Roast in the oven for 25-30 minutes, stirring every 10 minutes, until tomatoes have burst and onions are browned on the edges.
- Meanwhile, cook the pasta according to package directions, adding a few pinches of salt to the cooking water. If the pasta is finished before the tomatoes, drain, return to the pot, drizzle with olive oil, and cover to keep warm.
- Toss the roasted vegetables and all the juices from the pan with the warmed pasta. Divide among four plates. Top each mound of pasta with half a ball of burrata. Allow the cream to melt over the pasta. Sprinkle with basil, salt, pepper, and a final drizzle of olive oil. Serve immediately.
This post is sponsored by Vidalia Onions. As always, all opinions are my own. Thanks so much for supporting the brands that keep this little blog ticking!