Penne with Roasted Tomatoes, Burrata & Golden Pangrattato
This is the pasta I make when tomatoes are cheap, abundant and too good to waste. It starts with slow-roasted baby tomatoes, the kind you batch-cook in summer and stash in the freezer, then turns them into a glossy, deeply satisfying penne dish finished with creamy burrata and golden pangrattato. It’s simple, practical and deeply comforting, the sort of Italian-style pasta that feeds a family well, uses what you already have, and quietly earns a permanent place in your dinner rotation.
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