Description
Burst Tomato Burrata Pasta is a simple yet indulgent dish where juicy tomatoes are roasted until bursting, then mixed with creamy burrata cheese and tossed with pasta for a rich and flavorful meal.
Ingredients
Units
Scale
- 12 oz pasta (spaghetti, fettuccine, or your choice)
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 8 oz burrata cheese
- Fresh basil, chopped (for garnish)
- Grated Parmesan cheese, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cherry tomatoes on the baking sheet, drizzle with olive oil, and season with salt, pepper, oregano, and red pepper flakes. Roast for 15-20 minutes, until the tomatoes burst and become soft.
- While the tomatoes are roasting, cook the pasta according to package instructions. Drain, reserving some pasta water.
- In a large pan, heat a bit of olive oil over medium heat and sauté the minced garlic until fragrant, about 1-2 minutes.
- Add the roasted tomatoes (with all their juices) to the pan with the garlic. Stir gently to combine.
- Add the cooked pasta to the pan and toss everything together, adding a little pasta water to create a smooth sauce if necessary.
- Remove from heat and gently fold in the burrata cheese, breaking it into pieces. The cheese will melt into the pasta, creating a creamy texture.
- Serve with fresh basil and grated Parmesan cheese, if desired.
Notes
- For a vegetarian option, this recipe is already perfect. You can also add extra veggies like spinach or zucchini for more flavor.
- If you prefer a spicier dish, increase the amount of red pepper flakes.
- Feel free to use any pasta shape you like.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg