Spaghetti alla Chitarra, Slow Roasted Tomatoes, Oregano & Burrata
Spaghetti alla Chitarra, Slow Roasted Tomatoes, Oregano, Burrata and Rose
Summer has just been so beautiful this week in Florence, warm yet with a nice breeze. The city is coming back to life as more tourists visit and we are so happy about it. Florence is still dreamy and waiting for you
I almost shared a zucchini recipe because Summer, it’s in season and I’m still obsessed with them BUT as fate would have it I tasted this amazing Tuscan Syrah rosé from Cortona last night which completely changed the game plan. Which brings me to a question…..do you always pair your wine to your food or do you ever pair food to match your wine?
I just love how rose pairs so nicely with tomatoes and some nice creamy burrata. These slow-roasted tomatoes are such an easy recipe to make but require a bit of patience. The temperature is alot lower close to 225 F so they take about an hour or a little longer so that the flavors concentrate but they still retain a vibrant fresh flavor. They taste good on a crostini, a pasta dish (with fresh or store-bought dry pasta), or as a side to your main meal like fish or chicken.
I used oregano because I have a plant at the moment. If you’ve ever met me in person you know I love buying fresh herbs, but you also know I’m the worst at keeping them alive so oregano is the flavor of the month
Hope you give these easy slow-roasted tomatoes a try!
Serves 2 to 4 for Pasta Course
Ingredients:
500 grams (1 lb) red and yellow Picadilly Tomatoes (can use cherry tomatoes)
Several sprigs of fresh oregano
2 to 4 garlic cloves depending on size
Salt to taste
A pinch of sugar
EVOO
Grated Parmigiano Reggiano to your liking
2 portions of spaghetti alla chitarra or of your favorite pasta
Cracked green peppercorn (optional)
Spaghetti alla Chitarra
Method
Cut tomatoes in half and place in a roasting pan along with the garlic cloves that have been smashed whole with skin on, salt to taste, a pinch of sugar, and several sprigs of oregano. If you can't find fresh oregano you can use a mixture of fresh herbs you have on hand like basil. Drizzle generously with EVOO and roast at 100 C or 225 F for about an hour. The tomatoes are done when they've shrunk a little, and have a deeper more vibrant color. They shouldn't be over caramelized as this dish shines when they still have a very fresh flavor that just pops
Mise en Place
Picadilly Tomatoes, Garlic, Oregano, EVOO
Boil your favorite pasta, drain and combine with the tomatoes, grated Parmigiano Reggiano, splashes of pasta cooking water as needed to marry the sauce to the pasta. Plate, and add dollops of creamy burrata. Finish with some fresh cracked green peppercorn and additional fresh oregano…..and maybe serve with a nicely chilled rosé
