Roasted cherry tomato pasta with creamy burrata melted in will become your new favourite pasta dish! Absolutely delicious and so easy to make!
If you are looking for a vegan pasta recipe, try our fantastic Vegan Alfredo Sauce!
We eat a lot of pasta in our house, especially when we want a quick and delicious meal without reaching for anything processed. It’s a breeze to fill a pasta dish with a whole range of exciting flavours!
A trick I learned when travelling in Italy is that big flavour doesn’t need a lot of ingredients or effort. Italian cooks are great at turning simple, straightforward ingredients into memorable meals!
This roasted cherry tomato pasta with burrata is inspired by my favourite Italian cooks and the simple, tasty meals they make. The sweet pop of roasted tomatoes combines with the creamy goodness of burrata to make a luxurious but oh-so-simple pasta!
Nothing hard goes into making this pasta. And because it only takes 30 minutes to make, this dish will become a weekday favourite!
Roasted cherry tomatoes
Roasting tomatoes, and especially cherry tomatoes, is a great trick to learn. It is an easy way to bring some pretty exciting flavours to a dish.
Roasting tomatoes takes out some of the juice and concentrates the flavours, therefore making them sweeter and more intense. Because the burrata is so creamy, this dish really does need slightly sweeter tomatoes for everything to balance.
For this pasta, I’ve roasted the cherry tomatoes with garlic, salt and olive oil. The tomatoes will burst when roasted and release their juices.
The cherry tomatoes will take between 15 and 20 minutes to roast. When crushed with chopped basil they become a simple but flavoursome sauce that mixes easily with the cooked pasta.
If you are not familiar with burrata then you are in for a treat! It is the creamiest cheese I know of and a favourite appetiser when we are eating Italian food.
Burrata was invented to find a use for bits of mozzarella that would otherwise be wasted. The outer case of burrata is made of solid cheese, but the inside is a mix of scraps from making mozzarella combined with fresh cream. When cut open, the creamy centre oozes out.
Burrata made the traditional way is not vegetarian because it includes animal rennet. Fortunately, many producers are coming out with versions made with vegetarian rennet. Just make sure you take a close look at the label!
Roasted cherry tomato pasta with burrata works perfectly with a salad that has an acidic dressing. Try this Tuscan Panzanella Salad to fill out a balanced, nutritious meal.
A fresh loaf of bread such as sourdough or focaccia is made for a meal like this. You will want a chunk of bread to clean the creamy pasta sauce from your plate!
More Italian recipes
- Grilled Vegetable Pizza Bianca
- Roasted Mushroom Risotto
- Basil Pesto Pasta
- Lemon Garlic Pasta with Broccoli and Asparagus
- 1 lbs/500g cherry tomatoes
- 6 cloves garlic, pressed
- 4 tbsp olive oil
- 6-8 leaves fresh basil or 1 tsp dried basil
- 1 lbs/500g pasta
- 10 oz/300g burrata
- Salt to taste
- Preheat the oven to 450F/220C. In shallow baking dish combine the cherry tomatoes, pressed garlic, salt and olive oil. Roast for 15-20 minutes until the tomatoes burst and release their juices.
- While the tomatoes are roasting, cook the pasta in salted water according package instructions.
- Take the cherry tomatoes out of the oven and smash about 2/3 of them with a fork, add the chopped fresh basil and mix to combine.
- Add the drained pasta directly to the pan with the tomatoes, toss to combine and salt to taste. Top with the burrata cheese and serve or tear the burrata cheese into smaller pieces and combine with the pasta before serving.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 32gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 59mgSodium: 770mgCarbohydrates: 47gFiber: 4gSugar: 5gProtein: 25g