Herby Tomato Pasta with Burrata

Ingredients

1 lb paccheri pasta, cooked according to package instructions
4 cups tomatoes, halved or quartered
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper to taste
1 cup pasta sauce, heated and thinned with 1/3 cup (60 ml) pasta water
A big handful of flat-leaf parsley, chives, thyme or your herbs of choice (about 2 cups), chopped
8 oz burrata (sub Parmesan, ricotta or whatever you have on hand)

Instructions

In a large mixing bowl, gently toss together sliced tomatoes, olive oil, red wine vinegar, a generous sprinkle of salt and pepper so the tomatoes are coated. Don’t stir too vigorously or the tomatoes will lose their structure. Set aside.
In a large Dutch oven or soup pot, cook pasta according to package instructions.
While the pasta is cooking, heat tomato sauce. Just before the pasta finishes cooking, stir 1/3 cup pasta water into the sauce.
Drain pasta and add it to the tomatoes together with the tomato sauce and toss to coat. Stir in herbs and ½ the burrata, tearing it apart with your hands.
Transfer pasta to serving bowls, top with more torn burrata, a drizzle of olive oil and more freshly cracked pepper as desired.
Serve with crusty bread!

Notes

Storage: Leftover pasta will keep well in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

To reheat, for best results first thaw in the fridge overnight then place in an oven-safe baking dish with a little more sauce or water (to prevent the pasta from drying out). Cover with foil and bake at 350ºF (177ºC) for 15 to 20 minutes.

To reheat on stovetop, return pasta to pot, add a little more sauce and/or olive oil and sauté on medium-low heat, turning frequently, for 3-5 minutes.

To reheat in the microwave, add a little more sauce or water, cover and heat for 1 minute. Stir and continue to warm at 15-second intervals as needed until hot.