Roasted Tomato Burrata Pasta
on Jul 26, 2024
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With just 9-ingredients you can make this roasted tomato burrata pasta. The tomatoes roast in a pan with garlic, olive oil, red pepper flakes, salt and pepper. They get juicy and burst. Roasting is an easy way to bring out the best flavor of tomatoes. You can toss the pasta right into the pan and add creamy burrata and fresh basil leaves as you serve it. This is a wonderful vegetarian pasta recipe that’s perfect for dinner.
Table of Contents
Why You’ll Love This Recipe
The contrast of bright, super tomato-y pasta and creamy rich burrata is so good. There is something kind of decadent about burrata. It’s milky and mellow and adds another element to roasted tomatoes.
This is a one-pot, one-pan pasta recipe. I know that isn’t a thing, but when I tested this recipe, I thought about the amount of dishes involved in cleanup. That’s why I roast the tomatoes in a rectangular baking pan. Then I can take the pasta straight from the pot to the pan and stir it all together.
Because the tomatoes burst and squish as they roast, you are pretty much making a light sauce in the oven. This is a very hands off recipe. The heat from the oven softens the tomatoes and intensifies their flavor.
What is Burrata?
This fresh Italian cheese is made from cow’s milk. Essentially, it is mozzarella and cream that’s beautifully rich and milky. The outside is a thin layer of solid cheese, and the inside is very soft and creamy. It looks like like a pouch with a topknot. You can eat both the inside and the outer layer.
The Ingredients
This is what you need:
- Tomatoes: Cherry tomatoes are my top choice because they are small and easily split open as they roast. You can use grape tomatoes, but the sauce won’t turn out as juicy.
- Burrata: As mentioned, this cheese looks like a mozzarella ball with a knot on top. If you can’t find burrata, use fresh mozzarella cheese instead and tear it into pieces.
- Garlic: The recipe calls for 4 garlic cloves, sliced. This may sound like a lot, but the pasta doesn’t end up too garlicky. It just layers in more flavor.
- Basil: As I divvy up the pasta onto individual plates or into one big serving bowl, I add fresh basil. If the leaves are larger, I tear them into smaller pieces. I prefer doing it this way rather than stirring all the fresh herbs with the pasta because basil leaves are delicate.
- Pasta: You have options. For longer noodles, I like spaghetti or bucatini. If you prefer shorter shapes, go with penne, fusilli or gemelli.
- Red pepper flakes, kosher salt and black pepper season the tomatoes before they roast in the oven.
- Olive oil: For the best taste, use extra virgin olive oil.
How To Make This Roasted Tomato Burrata Pasta Recipe
Preheat the oven to 400 degrees F. Line a 13-inch by 9-inch pan with parchment paper.
1. Stir the tomatoes, garlic, olive oil, red pepper flakes, salt and pepper in the pan. They should be in a single layer as best as possible. The tomatoes will be very snug next to each other.
2. Roast the tomatoes. They will be winkled and juicy. This will take about 45-50 minutes.
3. Cook the pasta in a pot of salted boiling water until al dente according to the recommended cook time on the package instructions. Do this when the tomatoes have nearly finished roasting.
4. Toss the pasta with the roasted tomatoes and garlic. You can use tongs to take the pasta from the pot straight to the roasting pan. For shorter pasta shapes, a spider or slotted spoon are the best tool. This saves you from having to wash a strainer and a bowl, and some of the pasta cooking water will cling to the noodles.
5. Add the burrata and basil. You can do this as you spoon the pasta onto one large serving platter or onto individual plates.
Serving
You can serve this pasta with a simple salad such as an arugula salad with lemon vinaigrette, a classic house salad or an Italian chopped salad. I also like piece of crusty bread with it for spooning the tomatoes and the burrata.
Leftovers & Storage
Put leftovers in an airtight container in the fridge. You can store them up to 3 days. To reheat the pasta, sauté it in a skillet over low to medium heat or microwave it. The burrata will get a bit melty. It is up to you if you want to take the pieces of cheese out and toss them back in the warm pasta. If you have fresh basil leaves, then add those too.
Recipe Tips
Use a 13-inch by 9-inch roasting pan. Don’t be tempted to roast the tomatoes on a baking sheet. You need the sides of the pan to keep in the oil, tomatoes and their juices.
Don’t overcook the pasta. Since you are roasting the tomatoes, there should be no pressure on timing like there can be with a stovetop tomato pasta recipe. The noodles should be al dente.
You can tear the burrata into pieces or split the ball in half. I prefer pieces tossed throughout the pasta. If you do serve it halves, you can scoop out the cheese.
More Tomato Pasta Recipes
5-Ingredient Cherry Tomato Sauce
Cherry Tomato Eggplant Pasta
Fresh Tomato Sauce
Burst Tomato Pasta
Tomato Basil Pasta
Roasted Tomato Burrata Pasta
Ingredients
- 2 pints cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 8 ounces spaghetti
- 8 ounces burrata, torn into pieces
- Basil for serving, larger leaves torn or chopped
Instructions
- Preheat the oven to 400 degrees F. Line a 13-inch by 9-inch pan with parchment paper.
- Combine the tomatoes, garlic, olive oil, red pepper flakes, salt and pepper in the prepared pan. Stir the ingredients together. Then spread the tomatoes into a single layer as best as you can. The tomatoes will fit tightly next to each other.
- Roast the tomatoes for 45-50 minutes until they are wrinkled and juicy.
- Toward the end of the roasting time for the tomatoes, cook the pasta in salted boiling water until al dente according to package instructions.
- Use tongs to transfer the cooked spaghetti directly from the pot to the pan with the roasted tomatoes, tossing everything to combine. If you are making a shorter pasta shape, use a slotted spoon or a spider instead of tongs.
- Spoon the pasta onto a serving dish or divide it onto individual plates. Add the torn burrata and basil as you plate the pasta.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
