Print

Creamy Roasted Cherry Tomato Pasta with Burrata

creamy roasted cherry tomato pasta - featured image
Print Recipe

A bright and cozy summer pasta dish featuring roasted cherry tomatoes, creamy burrata, and fresh basil. Quick and easy to prepare, perfect for warm weather meals.

Ingredients

Scale
  • 1 pint (about 300 grams) cherry tomatoes, preferably ripe and firm
  • 3 tablespoons extra virgin olive oil
  • 3 large garlic cloves, minced
  • ½ teaspoon red pepper flakes (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 8 ounces (225 grams) pasta such as spaghetti, linguine, or bucatini
  • ½ cup (120 ml) heavy cream (can substitute coconut cream for dairy-free)
  • 1 ball (about 4 ounces / 115 grams) burrata cheese
  • ¼ cup fresh basil leaves, torn or chiffonade
  • Grated Parmesan cheese (optional, for serving)
  • Lemon zest from 1 lemon (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with 2 tablespoons of olive oil, minced garlic, red pepper flakes (if using), salt, and pepper in a bowl until evenly coated. Spread them out in a single layer on a baking sheet.
  2. Roast the tomatoes for 20-25 minutes until blistered, slightly caramelized, and juicy but not completely broken down.
  3. While the tomatoes roast, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente (usually 8-10 minutes). Reserve ½ cup (120 ml) of pasta cooking water before draining.
  4. In a large skillet over medium heat, warm the remaining 1 tablespoon of olive oil. Add the roasted tomatoes along with any pan juices and gently mash some of the tomatoes with the back of a spoon to release more sauce.
  5. Pour in the heavy cream and stir to combine. Let it simmer gently for 2-3 minutes until the sauce thickens slightly. If it seems too thick, add a splash of the reserved pasta water to loosen it up.
  6. Add the drained pasta to the skillet. Toss well to coat every strand in the creamy, tangy tomato sauce. Add more pasta water if needed to achieve desired consistency.
  7. Turn off the heat and tear fresh basil over the pasta. Toss gently so the basil’s fragrance infuses the dish without wilting too much.
  8. Plate the pasta and top each serving with a generous scoop of burrata. Sprinkle with extra basil leaves, a drizzle of olive oil, lemon zest if using, and freshly ground black pepper.
  9. Serve immediately and enjoy.

Notes

Reserve pasta water to adjust sauce consistency. Add burrata just before serving to maintain its creamy texture. Use firm cherry tomatoes with thin skins for best roasting results. For dairy-free, substitute heavy cream with coconut cream and burrata with vegan cheese or avocado.

Nutrition

Keywords: roasted cherry tomato pasta, burrata pasta, summer pasta recipe, easy pasta recipe, creamy pasta, basil pasta, vegetarian pasta

Find it online: https://blingbite.com/creamy-roasted-cherry-tomato-pasta-with-burrata-easy-recipe-for-summer-meals/