Roasted Tomato and Burrata Pasta Salad is a dish that brings a burst of fresh flavors to your table. With juicy roasted tomatoes and creamy burrata, it’s a delightful meal that’s sure to satisfy.
This recipe addresses bland tomato flavor, prevents overcooking pasta, and provides a light sauce for a satisfying pasta dish.
I often find it tricky to get that rich tomato flavor in pasta dishes. Roasting the tomatoes really makes all the difference, turning them into little bursts of sweetness. Plus, it’s a one-pan recipe, so cleanup is a breeze!
This recipe is quick too! It takes about 10 minutes to prep and 45 minutes to cook, which is perfect for a weeknight dinner. The timing helps you avoid overcooking the pasta, giving you just the right texture.
If you love creamy pasta dishes as much as I do, this is a great recipe to try. If you need another option for pasta night, check out this Creamy Shrimp Alfredo Fettuccine.
Why You Will Love This Recipe
- Intense Flavor , Roasting the tomatoes really amps up their natural sweetness and adds a depth you won’t find in fresh tomatoes alone.
- Creamy Texture , The burrata adds a luscious creaminess that makes each bite feel indulgent while complementing the fresh, roasted tomatoes perfectly.
- Quick and Convenient , This one-pan dish means less hassle in the kitchen, with everything coming together quickly and effortlessly for a wholesome meal.
- Great for Leftovers , You can easily store any extras in the fridge and enjoy them later, giving you a flavorful meal ready to go on busy days.
Ingredient Notes
- Cherry Tomatoes: These little gems add a pop of sweetness and brightness to your pasta. Go for ripe ones; they’re juicier and pack more flavor.
- Garlic: Sliced garlic gives an aromatic kick that elevates the dish. Try to use fresh cloves; they’re way tastier than the pre-minced stuff.
- Olive Oil: A drizzle of good quality olive oil adds richness and helps roast the tomatoes to perfection. Extra virgin is best for that fruity flavor!
- Spaghetti: This classic pasta shape is great for holding the sauce. If you’re feeling adventurous, bucatini works well too, it’s got that fun hollow center!
- Burrata: Trust me, the creamy texture of burrata makes this dish shine! If you can’t find any, fresh mozzarella is a solid swap but will lack that creamy center.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If tomatoes aren’t bursting, roast them for an additional 10 minutes until they shrivel and release more juices for great flavor.
- When cooking pasta, aim for al dente by following the package instructions closely to avoid a mushy texture.
- For a less melty burrata, consider placing it on top of the plated pasta instead of mixing it in with the sauce.
- If you want fresh basil flavor, sprinkle it over the dish right before serving to keep it vibrant and aromatic.
- For the best roasting results, choose a 13-inch by 9-inch pan and arrange tomatoes in a single layer for even cooking.
Serving Suggestions
- Serve roasted tomato burrata pasta alongside an arugula salad drizzled with lemon vinaigrette. Crusty bread provides a satisfying option to soak up the tomato juices.
- This dish works well in pasta salads or layered in a baked pasta dish. Consider using it as a filling for stuffed peppers or zucchini boats.
- Add fresh basil on top for a simple garnish. A drizzle of balsamic reduction enhances the dish’s overall flavor profile.
Storage Guidelines
- To keep your roasted tomato burrata fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
- Freezing: Wrap in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight.
Recipe Variations
- You can use fresh mozzarella cheese instead of burrata for a different texture.
- Add 1 teaspoon red pepper flakes for a spicy kick or incorporate 1 teaspoon dried basil for additional flavor.
- Either bucatini or fettuccine works well if you prefer a thicker pasta texture.
- For a larger serving, use 3 pints of cherry tomatoes and 12 ounces of spaghetti.
More Similar Recipes
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Roasted Tomato Burrata Pasta
A delicious vegetarian pasta dish featuring roasted cherry tomatoes and creamy burrata cheese.
Equipment
- 13-inch by 9-inch roasting pan
- Parchment Paper
- Tongs or slotted spoon
Ingredients
- 2 pints cherry tomatoes halved
- 4 garlic cloves thinly sliced
- 3 tablespoons olive oil about 45ml
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 ounces spaghetti about 227g
- 8 ounces burrata about 227g, torn into pieces
- basil for serving, larger leaves torn or chopped
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Spread the halved cherry tomatoes on the roasting pan, ensuring they are tightly packed in a single layer. This helps them roast evenly and burst beautifully.
- Sprinkle the sliced garlic over the tomatoes, making sure there are no clumps. Drizzle the tomatoes with olive oil, then sprinkle the red pepper flakes, kosher salt, and black pepper over the top.
- Toss everything together gently, then place the pan in the oven. Roast the tomatoes for about 30 minutes. They are done when they look shriveled and juicy. If they remain too firm, give them a few more minutes to achieve that ideal burst.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Keep an eye on the timing to ensure the pasta maintains a firm texture.
- Once the pasta is cooked, drain it and add it directly to the pan with the roasted tomatoes and their flavorful oil. Stir gently to combine, ensuring the pasta is well coated. If the pasta appears dry, add a splash of olive oil to enhance moisture and flavor.
- Tear the burrata into pieces and scatter it over the pasta. The warmth from the pasta will lightly melt the cheese. Add the torn or chopped basil for an aromatic finish. Take care not to overheat the burrata to maintain its creamy texture.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low to medium heat or use the microwave.
Use a 13-inch by 9-inch roasting pan for optimal results. Make sure to have the tomatoes tightly packed for even roasting. Add fresh basil just before serving to maintain its vibrant flavor.
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