600 g 1 1/2 lbs heirloom tomatoes, some halved or quartered, some left whole
300 g 14 1/2 ounces canned tomatoes or passata
3-4 tbsp extra-virgin olive oil, plus extra to serve
1 garlic head, cut in half
125 ml (½ cup) dry white wine (or white balsamic vinegar or verjuice for a non-alcohol version)
1-2 red chillies (optional)
salt and freshly ground black pepper, to taste
250 g 8.8 oz casarecce
small handful basil leaves, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat the oven to 180°C. 350F
2. Mix all the ingredients except the pasta, burrata and basil in a large roasting dish (I normally serve the pasta in the same oven dish so make sure it’s big enough to accommodate the cooked pasta as well). Bake for 30-35 minutes or until the tomatoes are slightly blistered and very juicy.
3. Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain and reserve a few tablespoons of pasta cooking water.
4. Take the dish out of the oven, mash a few of the soft garlic cloves with a fork into the sauce and discard the skins. Add the cooked pasta and toss through, adding a little pasta water, if needed. Tear the burrata and add it to the pasta, then top with a grind black pepper, a good drizzle of olive oil and the basil leaves.
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