Roasted Tomato Pasta with Burrata

Roasted Tomato Pasta with Burrata is a flavorful feast for the eyes and your mouth. Atop the hot bed of spaghetti are juicy roasted tomatoes, globs of burrata, and ribbons of fresh basil. It is cheesy, decadent, andperfect for weeknight meal or entertaining at home.

When Meatless Monday rolls around, we opt for delicious vegetarian pastas, like this simple spaghetti dish. Each bite is filled with al dente pasta tossed in roasted tomatoes and decadent burrata. This recipe is perfect for a date night at home or for a beginner cook!

Jump to:

• What's "al dente"?
• Key Ingredients
• Substitutions
• Variations
• Instructions
• Storage
• Top Tips
• Did You Like This Recipe?
• 📖 Recipe

What's "al dente"?

Al dente literally translates to "to the tooth" in Italian. Al dente pasta is cooked until firm and is the ideal texture of pasta. Mushy pasta is the opposite of al dente (as in, the opposite of ideal) and doesn't have the right texture to pair with a soft sauce. Al dente pasta is perfect pasta.

The combination of the al dente pasta and tomato and burrata juices is just heavenly. It requires minimal babysitting and is a great weeknight meal!

Key Ingredients

• Pearl tomatoes - Pearl tomatoes have the perfect rich flavor and meaty texture to spread in pasta
• Extra Virgin Olive oil - A flavorful fat to cook the tomatoes and pasta in.
• Garlic - An aromatic that adds a pungent kick.
• Burrata and burrata water - Burrata is a soft, rich Italian cheese. It has a mozzarella-like exterior and is filled with stracciatella, a creamy cheese. Adding the burrata water to the pasta makes the pasta noodles themselves delicious.
• Basil leaves - A mild and herby garnish.
• Spaghetti - A long noodle that can be coated in the cheesy sauce, such as spaghetti or bucatini.

See recipe card for quantities.

Substitutions

• Roasted Cherry Tomato Pasta - Replace cherry tomatoes with blistered cherry tomatoes.
• Tonnarelli - Substitute this type of pasta if you prefer a thicker pasta. Tonnarelli, also known as spaghetti alla chitarra, is great because it has a rough and textured surface that holds onto sauces well.
• Bucatini - Bucatini is a spaghetti-like noodle that has a hole in the center, which catches sauces well.
• Gluten Free Spaghetti - Use a gluten free spaghetti if you are gluten intolerant. We only recommend Garofalo Gluten Free Spaghetti, which tastes like traditional wheat based pasta.
• Homemade Pasta - Use homemade pasta from scratch instead of store bought spaghetti.

Variations

• Spicy - Add freshly ground pepper or red pepper flakes while cooking to imbue heat into the dish.
• Extra creamy - Add more Parmigiano-Reggiano and Pecorino cheese to make the dish extra creamy.

Instructions

Roasted Tomatoes

• Preheat the oven - Heat the oven to 400°F.  Place the tomatoes on a baking sheet with no less than an inch apart. Drizzle the tomatoes with 4 tablespoons of olive oil and sprinkle with 1-2 teaspoons of salt. Place in the oven and roast for 20-30 minutes, or until the tomatoes begin to burst open.
• Season the tomatoes - Place the tomatoes on a baking sheet no less than an inch apart. Drizzle the tomatoes with 4 tablespoons of olive oil and sprinkle with 1-2 teaspoons of salt.
• Roast the tomatoes - Place in the oven and roast for 20-30 minutes, or until the tomatoes begin to burst open.

Pasta

• Roast tomatoes - Heat the oven to 400°F. Place the tomatoes on a baking sheet. Drizzle the tomatoes with 3 tablespoons of olive oil and season with sea salt. Place in the oven and roast for 25-30 minutes, or until the tomatoes begin to burst open. Remove from the oven and set aside.
• Boil the pasta - In a large pot, bring 4 quarts of salted water to a rolling boil. Add spaghetti to the pot and cook until al dente per the pasta box instructions, stirring frequently. 
• Cook the garlic and tomatoes - While the pasta cooks, add 1 tablespoon of olive oil to a large pan or dutch oven over medium-low heat. Cook garlic in the pan until softened, about 30 seconds. Mix in the roasted tomatoes and cook for an additional minute. Turn the heat off and add the pasta directly from the pot to the pan. Toss in the basil and use tongs to toss the noodles in the tomatoes. Season with salt to taste.
• Add burrata - Use your hands to tear the burrata and add it across the top of the pasta. Cover the pan for 1 minute to let the burrata melt. 
• Serve and enjoy - Plate and serve immediately with Parmigiano-reggiano.

Storage

This slow roasted tomato pasta is best enjoyed immediately. However, if you have leftovers, store them in an air-tight container and keep in the refrigerator for up to 2 days. To reheat leftovers, heat a teaspoon of olive oil in a pan over low-medium heat. Add the leftover pasta and use tongs to gently separate the pasta in the pan to cook. Place a lid on top of the pan and allow it to reheat, about 2-3 minutes.

Top Tips

• Be sure to cook your pasta al dente and not overcook it so it has the perfect texture.
• Before serving the pasta, make sure the sauce is well mixed in with the pasta so the sauce is on each piece of pasta.

Did You Like This Recipe?

If you enjoyed this roasted tomato pasta recipe, please rate and comment below. For more delicious pasta like this, check out these recipes:

• Traditional Bolognese Sauce
• Cacio e Pepe with Burrata
• Uni Pasta (Sea Urchin Cacio e Pepe)
• Healthy Penne alla Vodka
• Pasta alla Norma

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📖 Recipe