It’s midnight as I’m typing this post, and it’s still warm and lovely outside. The feel of a summer night just make me so happy!
But let me tell you, one of my most favorite things about summertime is all the fresh seasonal vegetables that are bursting with their absolute best. Roasting them with a bit of protein gives you a perfect meal that’s both tasty and healthy. Unless there’s no salt. Then it’s flavorless and sucks (Sorry. I’m not good at being the opposite of blunt).
And contrary to popular belief and dogma fed into by the media, salt is healthy, as long as we’re not overdoing it. And that’s pretty hard to do when you cook at home. Also, our bodies have a natural buffering system and will get rid of excess salt if they need to. We need sodium for healthy bodies, for growing bodies, for muscles, and for our bones. Just make sure you’re using unrefined salt, with no additives at all. I use pure sea salt and it’s awesome.
So now that I am done with my moment of honesty, let’s get back to the tasty.
I’m all about this pasta recipe because 1) it’s incredibly easy to prepare, 2) it’s so unbelievably flavorful, and 3) it’s full of nutrients. Oh and one more thing, the burrata. I’m obsessed with burrata because it’s cheese and cream—two of my favorite things, in one. What’s better? Well, I think topping off this amazing pasta with it sort of takes the cake.
This recipe was born from a craving of burrata and roasted, ripe tomatoes and red onions. The pasta and the avocado just seemed to make sense. When does pasta or avocado not make sense, though? So I ended up with something that kind of blew me away with its intense, kind of rich, yet still kind of light, fresh flavors.
Burrata is healthy too by the way. Check out the video to learn why and see how I make this luscious pasta dish, step-by-step.
Subscribe to my YouTube Channel HERE!
Follow me on Instagram!
I’m also on Facebook!
And if you want a heads up whenever I post a new recipe, subscribe to my free newsletter by entering your email at the very bottom of the page!
As always, love, health, and happiness to all of you!
- 2 Red Onions
- 6-8 tablespoons Olive Oil
- 2 Large Heirloom Tomatoes
- 2 large handfuls Cherry Tomatoes
- 12 ounces of Dried Pasta
- 1 Ripe Avocado
- 1 ball of Burrata
- Sea Salt
- Black Pepper
- Preheat oven to 425 F.
- Slice onions and heirloom tomatoes into thick rings.
- Add the onions to a large cookie sheet and add enough olive oil to coat top and bottom of onions.
- Add a nice pinch of salt and roast for 30 min.
- After 20-30 min (or until onions are completely softened), add a little olive oil to the sheet and add all the tomatoes.
- Top tomatoes with more olive oil.
- Add a good pinch of salt, making sure every piece gets a little bit.
- Place back in oven to roast for about 45 min - 1hr or until tomatoes and onions start to char and are caramelized, flipping halfway.
- When the onions and tomatoes are almost done, add pasta to a large pot of boiling, salted water. Cook until al dente (about 6-7 min). Drain pasta and add about 3-4 tablespoons of olive oil. Add pinch of salt. Give it a toss.
- Cut avocado in half lengthwise and slice.
- Take a large serving bowl and add pasta to it.
- Add burrata and cut burrata to release cream.
- Arrange the roasted vegetables, sliced avocado, and use a large spoon to add the burrata to the bowl as well.
- Add a drizzle of olive oil to the burrata and a pinch of salt & pepper to the avocado. Enjoy!