Baked Burrata and Tomato Pasta

Ingredients

• 340 g (12 oz)pasta of your choice, such as spaghetti or penne
• 300 g (2 cups)cherry tomatoes
• 227 g (8 oz)burrata
• 4 clovesgarlic, minced
• 30 ml (2 tbsp)olive oil, preferably extra virgin
• to tastesalt
• to tasteblack pepper
• 20 g (1 cup)fresh basil

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F).

2. 2

   Season the tomatoes

   Put the cherry tomatoes and minced garlic in a baking dish. Add the olive oil, salt and black pepper, then toss to coat.

3. 3

   Roast the tomatoes

   Roast for about 15 minutes, until the tomatoes have burst and smell fragrant.

4. 4

   Cook the pasta

   While the tomatoes roast, bring a pan of salted water to the boil. Cook the pasta according to the packet instructions until al dente.

5. 5

   Combine the pasta

   Take the tomatoes out of the oven and stir in the drained pasta. Set the burrata on top and drizzle a little more olive oil over the cheese.

6. 6

   Warm the burrata

   Return the dish to the oven for a further 5 minutes, until the burrata is warmed through and beginning to melt.

7. 7

   Add the basil

   Sprinkle with fresh basil before serving. Serve warm.

What is baked burrata and tomato pasta?

This is a pasta dish built around roasted tomatoes and burrata, a fresh Italian cheese with a soft, creamy centre. Pasta with tomatoes is a familiar Italian combination; here, a short spell in the oven concentrates the tomatoes and warms the cheese.

The method works because the pasta is cooked separately while the tomatoes roast, then the two are brought together for a brief final bake. Basil adds a fragrant finish just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 15g protein, 60g carbs, 18g fat.

The pasta supplies most of the carbohydrates, while olive oil and burrata contribute much of the fat; burrata also provides protein. Serve it with a green salad or vegetables to add freshness and balance the plate.

Choosing the pasta and cheese

Pasta shape: Spaghetti or penne both suit the recipe, so choose a favourite. Cook it only to al dente, as it will be warmed again in the oven.

Burrata: Keep the cheese whole when placing it on top. Its delicate centre softens as it heats, making it easy to divide through the pasta at the table.

Roasting the tomatoes

Tomatoes: Use a baking dish that holds them in a reasonably even layer so they roast together. They are ready after about 15 minutes when they have burst and smell fragrant.

Garlic and oil: Toss the tomatoes thoroughly with the minced garlic, olive oil, salt and pepper before baking. This helps season the tomatoes and creates a flavourful base for the pasta.

Getting the texture right

Pasta: Follow the packet timing and check for a slight firmness in the centre before draining. Overcooked pasta can turn soft during the final bake.

Burrata: The extra 5 minutes in the oven is to warm the cheese and start softening it, not to brown it. Look for a softened surface and serve while the dish is warm.

Timing the dish

Start the pasta water while the tomatoes roast, then cook the pasta during that 15-minute window. This keeps the two main components ready to combine without adding extra cooking time.

Drain the pasta when the tomatoes are ready, then allow about 5 more minutes for the burrata to warm through. Add the basil just before serving so its aroma stays fresh.

Serving and finishing

Basil: Scatter it over the dish at the end rather than roasting it, so it keeps its fresh, fragrant character.

At the table: Break the burrata into the pasta and mix it with the roasted tomatoes as you serve. A green salad or simply prepared vegetables make a fresh accompaniment.

Recipe notes & tips

• Salt the pasta water before adding the pasta.
• Drain the pasta as soon as it reaches al dente.
• Use a baking dish that gives the tomatoes room to roast.
• Keep the burrata intact until it goes on top of the pasta.
• Add the basil just before serving for a fresher flavour.

Variations

• Try penne: Use it in place of spaghetti for an easy-to-serve shape.
• Use ripe tomatoes: Replace the cherry tomatoes with chopped ripe tomatoes, keeping an eye on their texture as they roast.
• Add chilli: Season the tomatoes with chilli flakes for a little heat.
• Finish with lemon: Add a little finely grated lemon zest with the basil for a brighter finish.
• Add greens: Stir a handful of baby spinach into the hot pasta and tomatoes before topping with burrata.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente because it spends more time in the oven.
• Skipping the tomato check: Roast until the tomatoes have burst and smell fragrant, rather than relying only on the timer.
• Leaving the tomatoes unseasoned: Toss them well with the garlic, oil, salt and pepper before baking.
• Baking the burrata too long: Limit its final time in the oven to about 5 minutes so it just warms and begins to melt.
• Adding basil too early: Sprinkle it on at the end to preserve its fresh aroma.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in the microwave or in a covered oven-safe dish until warmed through; the pasta and burrata may be softer after storage.

Frequently asked questions