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.