Roasted Tomato & Burrata Basil Pasta

A rich yet fresh pasta dish featuring slow-roasted tomatoes, garlic, olive oil, fresh basil, and creamy burrata that melts beautifully into hot pasta. Elegant enough for entertaining, simple enough for a weeknight dinner.

Yield

Serves 4

Time

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: About 55 minutes

Ingredients

For the Roasted Tomatoes

2 pints cherry or grape tomatoes
4 garlic cloves, smashed
3 tbsp extra virgin olive oil
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
1 tsp dried oregano

For the Pasta

12 oz (340 g) pasta
(spaghetti, linguine, rigatoni, or penne)
½ cup reserved pasta water
1 handful fresh basil leaves, torn
1 tbsp butter (optional for richness)

For Finishing

1 large burrata ball
Extra basil leaves
Fresh cracked black pepper
Extra virgin olive oil drizzle
Grated Parmesan (optional)
Lemon zest (optional)

Equipment Needed

Large baking dish or sheet pan
Large pot
Colander
Mixing spoon or tongs

Step-by-Step Instructions

Step 1: Roast the Tomatoes

Preheat Oven

Preheat oven to:

400°F (200°C)

Prepare the Tomatoes

In a baking dish combine:

cherry tomatoes
smashed garlic
olive oil
salt
black pepper
oregano
red pepper flakes

Toss until evenly coated.

Roast

Place in the oven and roast for:

30–35 minutes

The tomatoes should:

burst
caramelize slightly
release juices
soften deeply

Stir once halfway through cooking.

Step 2: Cook the Pasta

While tomatoes roast:

Bring a large pot of salted water to a boil.
Cook pasta until al dente according to package instructions.
Reserve ½ cup pasta water before draining.
Drain pasta.

Why Reserve Pasta Water?

Pasta water contains starch that helps:

emulsify the sauce
create silkiness
help sauce cling to pasta

Step 3: Combine Pasta & Roasted Tomatoes

Add drained pasta directly into the roasted tomato dish.

Add:

reserved pasta water
butter (optional)
torn basil

Toss thoroughly until:

pasta is coated
tomatoes break into a light sauce
garlic softens into the mixture

If needed:
Add more pasta water gradually.

Step 4: Add the Burrata

Transfer pasta to a serving bowl or platter.

Place burrata on top while pasta is hot.

Gently tear open the burrata so the creamy center flows into the pasta.

Step 5: Finish & Garnish

Top with:

fresh basil
black pepper
olive oil drizzle
Parmesan
optional lemon zest

Serve immediately.

What Is Burrata?

Burrata is a fresh Italian cheese made from:

mozzarella exterior
creamy stracciatella filling inside

When cut open, it becomes rich and silky, creating an instant creamy sauce.

Flavor Profile

Flavor

Sweet roasted tomatoes
Rich creamy burrata
Fresh basil brightness
Savory garlic
Gentle olive oil richness

Texture

Juicy tomatoes
Creamy cheese
Tender pasta
Fresh herbs

Best Pasta Shapes

Long Pasta

spaghetti
linguine
fettuccine

Elegant and silky.

Short Pasta

rigatoni
penne
fusilli

Better for catching tomato juices.

Optional Additions

Protein

grilled chicken
shrimp
Italian sausage

Vegetables

spinach
zucchini
roasted eggplant
mushrooms

Crunch

toasted breadcrumbs
pine nuts

Make It Spicier

Increase:

red pepper flakes
OR
drizzle chili oil

Storage

Refrigerator

Store leftovers for up to 2 days.

Reheating

Reheat gently with:

splash of water
OR
olive oil

Burrata is best fresh.

Chef Tips

1. Use High-Quality Tomatoes

Cherry tomatoes become intensely sweet when roasted.

2. Don’t Overcook Pasta

Al dente pasta holds sauce better.

3. Tear Basil by Hand

Cutting basil with a knife can bruise it.

4. Add Burrata at the End

Heat should soften it naturally without fully melting.

5. Salt Pasta Water Properly

It should taste lightly salty like broth.

Serving Suggestions

Serve with:

garlic bread
arugula salad
roasted vegetables
grilled chicken
chilled white wine