Grilled Peach, Roasted Tomato, Calabrian Chili, Arugula, and Burrata Pasta Salad

Ingredients

• 3 large tomatoes, quartered

• 1 whole head of garlic, with the top cut off

• 1 shallot, diced

• 2 tablespoons olive oil

• 4 tablespoons unsalted butter

• Salt and pepper to taste

• 3 tablespoons balsamic vinegar

• 1 tablespoon brown sugar

• 2 peaches, sliced

• 1/2 cup shaved parmesan

• 1 pound small pasta shape, cooked and cooled

• Juice of 1 lemon

• Zest of 1 lemon

• 1 large burrata

• 2 cups arugula

• 6 calabrian chilis, diced

Preparation

1. Preheat the oven to 400 ºF (205 ºC).

2. To a small roasting pan add 3 large tomatoes, 1 head of garlic, 1 diced shallot, 2 tablespoons olive oil, 4 tablespoons unsalted butter, and salt and pepper to taste. Roast for 45 minutes or until the garlic is softened. Once it has finished roasting remove it from the oven and squeeze the garlic into the rest of the roasting mixture. Discard the outside of the garlic.

3. Meanwhile, whisk together 3 tablespoons balsamic vinegar with 1 tablespoon brown sugar. Then brush the mixture with a pastry brush onto the 2 sliced peaches. Grill the peaches until they caramelize and begin to blacken on the edges. Flip and repeat the process.

4. Place your 1/2 cup of shaved parmesan spread out on a silicone mat lined baking sheet. Ensure that the individual shavings are not touching one another. Bake in the preheated oven until they are golden and bubbling (about 10 minutes). Remove from the oven and allow to cool on the baking sheet until crispy.

5. Add your cooled pound of cooked pasta to a large bowl. Then add the juice of 1 lemon, zest of 1 lemon, 1 large burrata, 2 cups arugula, 6 diced Calabrian chilis, grilled peaches, roasted tomato mixture, and crispy parmesan. Stir well and serve immediately.

Notes

• Servings: ~ 6 people