Roasted Tomato & Burrata Basil Pasta
Ingredients:
- 4 cups cherry tomatoes, halved
- 3 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, minced
- 12 oz (340 g) pasta (spaghetti or linguine works best)
- 1 ball burrata cheese (about 8 oz / 225 g)
- 1/4 cup fresh basil leaves, torn
- 1/4 teaspoon red pepper flakes (optional)
- Freshly grated Parmesan cheese, for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 2 tablespoons of olive oil, minced garlic, salt, and pepper. Roast for 20–25 minutes, until tomatoes are tender and lightly caramelized.
- While the tomatoes roast, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large bowl, combine the roasted tomatoes and garlic with the cooked pasta. Add the remaining 1 tablespoon of olive oil and toss gently. If needed, add reserved pasta water gradually to achieve a silky sauce.
- Tear the burrata into chunks and place it over the pasta. Sprinkle with torn basil leaves and red pepper flakes, if using.
- Serve immediately, with freshly grated Parmesan on top if desired.
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Calories: ~450 kcal | Servings: 4 want—it would make your recipe look extra tempting. Do you want me to do that?
