Roasted Tomato Pasta with Burrata is a flavorful feast for the eyes and your palate. Atop the hot bed of spaghetti are juicy roasted tomatoes, globs of burrata, and ribbons of fresh basil. It is a cheesy, decadent pasta perfect for weeknight meal or entertaining at home.
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.
1 lb spaghetti
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. Remove garlic from the oil and 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. If the pasta is dry, add a quarter cup of starchy pasta water at a time to the pan and toss the pasta until coated. Season with salt to taste.
3 garlic cloves, 4 basil leaves
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. Ganish with more basil if desired.
2 4 oz balls of burrata
Serve and enjoy - Plate and serve immediately with Parmigiano-reggiano.
Notes
Storage
Slow roasted tomato pasta is best enjoyed immediately. However, if you have leftovers, you can refrigerate them in an air-tight container for up to 2 days. To reheat leftovers, heat a teaspoon of olive oil in a pan over low-medium heat, add pasta, then cover with a lid and heat for about 3 minutes.
Top Tips
Cook your pasta until just al dente so it has the perfect bite.
Before serving, make sure the sauce is well mixed in with the pasta so the sauce is on each piece of pasta.