Collezione Spaghetti with Slow Cooked Grape Tomatoes, Pistachios, Burrata & Chili Flakes

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Ingredients 6 Servings

Ingredients for 6 people

  • 1 box Barilla Collezione Spaghetti 
  • 5 tablespoons extra virgin olive oil, divided
  • 1 pint yellow grape tomatoes
  • 1 pint red grape tomatoes
  • ½ tablespoon sugar in the raw
  • Salt and pepper to taste
  • 1 teaspoon lemon zest
  • 2 sprigs of thyme
  • 1 garlic clove, sliced
  • 6 basil leaves, julienne
  • 1 burrata cheese ball
  • 2 tablespoons salted pistachios, roughly chopped
  • 1 teaspoon chili flakes
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  • Preheat oven to 210° F. Place tomatoes on a baking pan and toss with 3 tablespoons olive oil, the sugar, salt, pepper, lemon zest and thyme. Bake in the oven for 1 hour then discard thyme and set aside.
  • Bring a large pot of water to boil. Cook pasta according to package directions. Drain.
  • Meanwhile in a large skillet, sauté garlic with remaining oil, add tomatoes and pasta and toss one minute.
  • Top with basil, burrata cheese, pistachios and chili flakes before serving.
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