Sheet Pan Tomato & Garlic Pasta

We love all the fresh summer offerings, especially tomatoes! And @ashcuoco shares one of her favorite and easy recipes featuring roasted tomatoes, garlic and zucchini tossed with pasta. This is a one pan wonder that screams summer!

INGREDIENTS

• 4 large heirloom tomatoes, quartered and then halved
• 12 oz cherry tomatoes
• 2 small zucchinis, sliced into ¼” thick rounds
• 1 large shallot, peeled and thinly sliced
• 1 small head garlic, cloves peeled and smashed
• ¼ cup DeLallo Private Reserve Extra Virgin Olive Oil
• ¾ teaspoon Kosher salt and ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes
• 4 fresh thyme sprigs
• 2 tablespoons cornstarch
• 8 oz DeLallo Bucatini
• Handful of fresh basil leaves
• 2 tablespoons unsalted butter
• 4 oz (2 – 2 oz mini balls) burrata, drained and at room temperature
• Crusty bread, for serving

DIRECTIONS

1. Preheat oven to 450F. In a large sheet pan with at least a 1” high lip (I use a 12”x15” pan) or a casserole dish, arrange tomatoes, zucchini, shallot and garlic. Drizzle with olive oil. Add salt, black pepper, red pepper flakes and thyme sprigs. Use your hands to gently toss everything together, coating it all evenly. Roast 15 minutes, until tomatoes are beginning to soften and release their juices.
2. Add cornstarch to a small bowl and mix well with ¼ cup of juice from the pan. Pour slurry back into the pan and roast 15 minutes more.
3. While the pan is in the oven, bring a large pot of water to a boil. Season water with a good pinch of salt and cook bucatini about 8 minutes, stirring frequently, until al dente. Drain and set aside until the tomatoes and zucchini are finished roasting.
4. Toss the cooked bucatini directly into the pan of roasted vegetables along with the basil and butter. Use tongs to toss it all together, coating the noodles and melting the butter in the saucy tomatoes.
5. Divide pasta into bowls. Top each bowl with torn burrata. Crack extra black pepper over each dish and serve with crusty bread.