Pasta with roasted tomatoes and burrata

Ingredients

• 400 gspaghetti or linguine
• 500 gcherry tomatoes
• 4garlic cloves, halved
• 3 tbsp, plus extra for drizzlingolive oil
• 2 balls (each approx. 125 g)fresh burrata
• 1 handfulfresh basil
• 1 tsp (to taste)chilli flakes
• to tastesalt and freshly ground black pepper

Instructions

1. 1

   Roast the tomatoes

   Heat the oven to 200°C, using top and bottom heat. Halve the cherry tomatoes and place them cut-side up on a baking tray. Drizzle with 3 tablespoons of olive oil, season with salt and pepper, and add the halved garlic cloves. Roast for 25 minutes, until soft and lightly caramelised.

2. 2

   Cook the pasta

   While the tomatoes roast, cook the pasta in plenty of salted water according to the packet instructions. Before draining, reserve a cup of pasta water.

3. 3

   Crush the garlic

   Remove the tomatoes and garlic from the oven. Crush the garlic cloves with a fork and stir them through the tomatoes on the tray.

4. 4

   Toss with sauce

   Return the drained pasta to the pan and add the roasted tomatoes and all their juices. Toss well, adding a splash of pasta water to make a silky sauce. Taste and adjust the seasoning with salt and pepper.

5. 5

   Finish and serve

   Divide the pasta between deep plates. Tear the burrata into pieces and arrange it on top. Scatter over the basil leaves, add a pinch of chilli flakes and drizzle with good olive oil. Serve immediately.

What is pasta with roasted tomatoes and burrata?

This Italian-inspired pasta pairs roasted tomatoes and garlic with burrata, a fresh cheese with a creamy centre. Roasting brings out the tomatoes’ sweetness, while basil and chilli add freshness and a little heat.

The combination draws on familiar Italian ingredients, with the burrata added as a rich, cool topping. Tossing the pasta with the tomatoes’ roasting juices helps bring the dish together without making a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 23g protein, 76g carbs, 25g fat.

The pasta provides most of the carbohydrates, while burrata and olive oil contribute much of the fat; the pasta and cheese also supply most of the protein. Serve with a green salad or vegetables for a fresh contrast alongside the pasta.

Roasting tomatoes and garlic

Tomatoes: Place them cut-side up so their juices stay in the tray as they soften and lightly caramelise. Their juices become part of the pasta sauce.

Garlic: The cloves roast alongside the tomatoes until soft enough to crush. Stirring them into the tomatoes spreads their mellow flavour through the sauce.

Getting a silky sauce

Pasta water: Keep some before draining, as the recipe directs. Add just a splash at a time when tossing the pasta with the tomatoes and juices.

Tossing: Mix the pasta thoroughly in the pan so the tomato juices coat it. Add more reserved water only if needed to loosen the sauce.

Choosing pasta and burrata

Pasta shape: Spaghetti and linguine both work well with the soft tomatoes and light sauce. Cook whichever you choose according to its packet instructions.

Burrata: Tear the balls into pieces and add them after plating. Keeping the cheese uncooked preserves its creamy texture against the warm pasta.

How to tell when it is ready

Tomatoes: After 25 minutes at 200°C, they should be soft and lightly caramelised. If they still seem firm, follow the recipe’s timing and check their texture before mixing them with the pasta.

Pasta: Use the packet instructions as your guide, then toss it with the tomatoes while warm. The finished sauce should cling to the pasta rather than pool heavily at the bottom of the plate.

Serving the pasta

Finish each plate with torn burrata, basil, a pinch of chilli flakes and a drizzle of olive oil. Serve straight away so the pasta is warm and the cheese remains cool and creamy.

A crisp green salad or simply dressed vegetables make a fresh accompaniment alongside the rich cheese and pasta.

Recipe notes & tips

• Cut the tomatoes evenly so they roast at a similar rate.
• Use a large tray and arrange the tomatoes cut-side up in a single layer.
• Reserve the pasta water before draining, as it is difficult to recover afterwards.
• Add the pasta water gradually so the sauce stays silky rather than watery.
• Tear the burrata just before serving to keep its creamy centre intact.
• Adjust the chilli flakes to suit the heat you enjoy.

Variations

• Use linguine: Swap it for the spaghetti while keeping the same amount.
• Adjust the heat: Use fewer chilli flakes for a milder finish.
• Add more basil: Scatter extra fresh leaves over the plates for a stronger herbal note.
• Choose smaller tomatoes: Use cherry tomatoes of a similar size so they roast evenly.
• Finish with black pepper: Grind a little extra over the plated pasta for a sharper finish.

Common mistakes to avoid

• Crowding the tomatoes: They can soften without browning; spread them out on the tray.
• Forgetting the pasta water: Reserve a cup before draining so you can loosen the sauce.
• Adding too much pasta water: Pour in a splash at a time and toss between additions.
• Overcooking the pasta: Follow the packet instructions and check it towards the end of cooking.
• Cooking the burrata: Add it after plating so it stays creamy and cool.

How to store

Store leftover pasta in an airtight container in the fridge and eat within 2 days. Reheat gently in a pan with a splash of water; burrata is best added fresh, so store it separately if possible.

Frequently asked questions