Roasted Tomato Burrata Pasta Recipe

Introduction

This roasted tomato burrata pasta is a simple yet impressive dish that celebrates fresh flavors and creamy textures. With caramelized cherry tomatoes and rich burrata cheese, it’s perfect for a comforting weeknight dinner or a special occasion.

Ingredients

• 12 ounces pasta (such as spaghetti, penne, or fusilli)
• 2 cups cherry tomatoes (halved)
• 3 tablespoons olive oil
• Salt and pepper (to taste)
• 1 teaspoon Italian seasoning (optional)
• 2 cloves garlic (minced)
• 8 ounces burrata cheese
• Fresh basil leaves (for garnish)
• Parmesan cheese (for serving, optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning if using. Roast for 20-25 minutes until blistered and caramelized, adding the minced garlic for the last 5 minutes.
2. Step 2: While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
3. Step 3: In a large bowl, combine the cooked pasta with the roasted tomatoes and their juices. Add the remaining 1 tablespoon of olive oil and toss well. If the pasta seems dry, add reserved pasta water gradually until you reach your preferred consistency.
4. Step 4: Tear the burrata cheese into pieces and gently fold it into the pasta, letting it melt slightly.
5. Step 5: Serve the pasta warm, garnished with fresh basil leaves and, if desired, grated Parmesan cheese. Enjoy your meal!

Tips & Variations

• For extra depth, add a pinch of red pepper flakes when tossing the pasta for a subtle kick.
• Swap burrata for fresh mozzarella if you prefer a milder cheese texture.
• Use different pasta shapes like fusilli or penne to better capture the roasted tomato sauce.
• Add a squeeze of fresh lemon juice before serving to brighten the flavors.

Storage

Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of water or olive oil to loosen the sauce because the burrata might stiffen when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen tomatoes for this recipe?

Fresh cherry tomatoes work best for roasting to achieve that blistered, caramelized effect. Frozen tomatoes tend to release more water and may not roast as well, but you can try roasting them on higher heat while monitoring closely.

Is burrata cheese necessary, or can I use a substitute?

Burrata provides a creamy, rich texture that elevates this dish, but fresh mozzarella or even ricotta can be used if burrata is not available. The flavor and texture will be slightly different but still delicious.

Roasted Tomato Burrata Pasta Recipe

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4.8 from 95 reviews

This Roasted Tomato Burrata Pasta is a delicious and easy-to-make dish featuring caramelized cherry tomatoes, creamy burrata cheese, and al dente pasta. Roasting the tomatoes enhances their natural sweetness while garlic and Italian seasoning add depth of flavor. Finished with fresh basil and optional Parmesan, this pasta makes a perfect weeknight meal or impressive dinner for guests.

• Author: Sophie
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pasta:

• 12 ounces pasta (such as spaghetti, penne, or fusilli)
• 2 cups cherry tomatoes (halved)
• 3 tablespoons olive oil, divided
• Salt and pepper, to taste
• 1 teaspoon Italian seasoning (optional)
• 2 cloves garlic (minced)
• 8 ounces burrata cheese
• Fresh basil leaves (for garnish)
• Parmesan cheese (for serving, optional)

Instructions

1. Preheat and roast the tomatoes: Preheat your oven to 400°F (200°C). On a baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, pepper, and Italian seasoning if using. Spread them evenly and roast for 20-25 minutes until blistered and caramelized. Add the minced garlic during the last 5 minutes to avoid burning and allow it to mellow and infuse flavor.
2. Cook the pasta: While the tomatoes roast, bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water before draining.
3. Combine pasta and roasted tomatoes: In a large bowl, mix the cooked pasta with the roasted tomatoes and their juices. Add the remaining tablespoon of olive oil and toss everything to combine thoroughly. If the pasta seems dry, gradually add the reserved pasta water until you achieve your desired saucy consistency.
4. Add burrata cheese: Tear the burrata into pieces and gently fold it into the pasta, allowing the cheese to soften and slightly melt, creating a creamy texture.
5. Serve and garnish: Plate the pasta while warm, garnishing with fresh basil leaves and grated Parmesan cheese if desired. Serve immediately and enjoy this flavorful, comforting dish.

Notes

• Use your favorite type of pasta such as spaghetti, penne, or fusilli.
• Roasting the tomatoes brings out natural sweetness—do not skip this step.
• If you don’t have burrata, fresh mozzarella can be a substitute but will not be as creamy.
• Reserve pasta water to adjust sauce consistency as needed.
• For extra flavor, you can add chili flakes when mixing pasta.

Keywords: Roasted tomato pasta, burrata pasta, Italian pasta recipe, easy pasta, vegetarian pasta, summer pasta