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
