Roasted Tomato Burrata Pasta
A quick and simple dish bursting with fresh flavors, featuring creamy burrata and roasted tomatoes, perfect for busy weeknights.
Ingredients
Pasta and Sauce Ingredients
- 12 ounces pasta (spaghetti or your favorite type)
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and pepper to taste
- 8 ounces burrata cheese
- Fresh basil leaves for garnish
- Grated parmesan cheese (for serving)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a baking sheet, toss the halved cherry tomatoes with olive oil, minced garlic, salt, and pepper. Spread them in a single layer.
Cooking
- Roast the tomatoes in the preheated oven for about 20-25 minutes, or until they are caramelized and bursting with juices.
- While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve about 1 cup of pasta water, then drain the pasta when it’s al dente.
- In a large mixing bowl, combine the drained pasta with the roasted tomatoes (including any juices). If the mixture seems dry, add some reserved pasta water until you reach your desired consistency.
- Gently tear the burrata and distribute it over the pasta. The heat from the pasta will cause the burrata to ooze and meld into the dish beautifully.
- Top with fresh basil leaves and a sprinkle of grated parmesan cheese if desired. Serve warm and enjoy every bite!
Notes
For best results, do not overcook your pasta. You can swap cherry tomatoes with heirloom or sun-dried tomatoes, and use fresh mozzarella or ricotta if burrata is not available. Store leftovers in an airtight container in the refrigerator for up to 3 days.