Roasted Cherry Tomato Pasta With Burrata – Simple, Fresh, and Comforting
There are weeknights when you want something fast, and weekends when you want something a little special. This roasted cherry tomato pasta strikes both notes at once. It’s full of bright, sweet tomatoes, silky olive oil, garlic, and a creamy mound of burrata that melts into the warm noodles.
You get big flavor with very little effort, and it looks like a restaurant dish. If you love simple Italian flavors that taste like summer, this one is for you.
Roasted Cherry Tomato Pasta With Burrata - Simple, Fresh, and Comforting
Ingredients
Method
- Heat the oven. Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- Prep the tomatoes. Toss cherry tomatoes with 3 tablespoons olive oil, salt, pepper, and red pepper flakes. Spread on the pan in a single layer.Add the garlic slices, tucking some under the tomatoes so they don’t burn.
- Roast until jammy. Bake 18–25 minutes, stirring once. The tomatoes should burst and caramelize around the edges. If they seem too tart, stir in sugar or honey, and the balsamic if using, during the last 3 minutes.
- Boil the pasta. While tomatoes roast, cook pasta in well-salted water until just shy of al dente.Reserve 3/4 cup of the starchy water before draining.
- Make the sauce base. Transfer the roasted tomatoes and all their juices to a large skillet or back into the empty pot. Add 1/4 cup reserved pasta water to loosen and simmer on low for 1–2 minutes.
- Toss the pasta. Add drained pasta to the tomatoes. Drizzle in the remaining 1 tablespoon olive oil and sprinkle in the Parmesan.Toss and add more pasta water as needed to create a glossy, lightly saucy coating.
- Finish with herbs. Fold in torn basil and a pinch of black pepper. Taste and adjust salt and acidity. A little lemon zest perks it up.
- Plate with burrata. Twirl the pasta into bowls.Tear the burrata into large pieces and nestle on top, or place the whole ball in the center. Sprinkle with flaky salt, extra Parmesan, and a few basil leaves.
- Serve immediately. The burrata should ooze into the warm pasta. Eat right away for the best texture.
What Makes This Special
This pasta leans on a smart technique: roast the cherry tomatoes until they collapse and release their juices. That creates a built-in sauce that’s sweet, savory, and concentrated.
Add garlic, herbs, and a splash of pasta water, and the whole dish comes together in minutes.
- Effortless sauce: The oven does the heavy lifting while you boil the pasta.
- Balanced flavors: Sweet roasted tomatoes, tangy balsamic (optional), fresh basil, and creamy burrata.
- Flexible: Works with gluten-free pasta, whole wheat, or your favorite short shape.
- Fresh yet comforting: Creamy, saucy, and light enough to enjoy any time of year.
Ingredients
- 12 ounces pasta (spaghetti, bucatini, or short pasta like rigatoni or orecchiette)
- 1.5 pounds cherry or grape tomatoes
- 4 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 teaspoon kosher salt, plus more for pasta water
- Freshly ground black pepper, to taste
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon sugar or honey (optional, to balance acidity)
- 1–2 teaspoons balsamic vinegar (optional)
- 1 ball (8 ounces) burrata cheese, drained and patted dry
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan or Pecorino Romano, plus more for serving
- Reserved pasta water: 1/2 to 3/4 cup
- Flaky sea salt, for finishing (optional)
- Lemon zest, from 1/2 lemon (optional, for brightness)
Step-by-Step Instructions
- Heat the oven. Preheat to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- Prep the tomatoes. Toss cherry tomatoes with 3 tablespoons olive oil, salt, pepper, and red pepper flakes. Spread on the pan in a single layer.Add the garlic slices, tucking some under the tomatoes so they don’t burn.
- Roast until jammy. Bake 18–25 minutes, stirring once. The tomatoes should burst and caramelize around the edges. If they seem too tart, stir in sugar or honey, and the balsamic if using, during the last 3 minutes.
- Boil the pasta. While tomatoes roast, cook pasta in well-salted water until just shy of al dente.Reserve 3/4 cup of the starchy water before draining.
- Make the sauce base.</-strong> Transfer the roasted tomatoes and all their juices to a large skillet or back into the empty pot. Add 1/4 cup reserved pasta water to loosen and simmer on low for 1–2 minutes.
- Toss the pasta. Add drained pasta to the tomatoes. Drizzle in the remaining 1 tablespoon olive oil and sprinkle in the Parmesan.Toss and add more pasta water as needed to create a glossy, lightly saucy coating.
- Finish with herbs. Fold in torn basil and a pinch of black pepper. Taste and adjust salt and acidity. A little lemon zest perks it up.
- Plate with burrata. Twirl the pasta into bowls.Tear the burrata into large pieces and nestle on top, or place the whole ball in the center. Sprinkle with flaky salt, extra Parmesan, and a few basil leaves.
- Serve immediately. The burrata should ooze into the warm pasta. Eat right away for the best texture.
How to Store
Pasta with burrata is best fresh.
If you have leftovers, store the pasta without the burrata in an airtight container in the fridge for up to 3 days. Keep burrata separate and add fresh when you reheat.
- Reheat gently: Warm pasta in a skillet with a splash of water or stock until loosened and hot. Add a drizzle of olive oil to bring back shine.
- Avoid microwaving burrata: It can turn rubbery.Add it cold to hot pasta just before serving.
- Freezing: Not ideal. Tomatoes hold up, but the texture of pasta suffers and burrata doesn’t freeze well.
Why This Is Good for You
- Lycopene boost: Cooking tomatoes increases lycopene availability, an antioxidant linked to heart health.
- Healthy fats: Extra-virgin olive oil supports nutrient absorption and adds satisfying richness.
- Balanced plate: Carbs from pasta, protein and calcium from burrata, and fiber from tomatoes create a complete, filling meal.
- Fresh herbs: Basil adds polyphenols and a bright, clean flavor, helping you rely less on heavy sauces.
What Not to Do
- Don’t skimp on salt in the pasta water. It’s your main chance to season the pasta from the inside out.
- Don’t burn the garlic. If it’s browning too fast in the oven, stir it under the tomatoes or add it halfway through roasting.
- Don’t skip pasta water. It’s the secret to a cohesive sauce that clings to the noodles.
- Don’t overcook the pasta. Slightly under al dente is key; it will finish in the sauce.
- Don’t mix burrata in the pan. Heat will break it into grainy curds. Add it at the end, off the heat.
Recipe Variations
- Garlicky breadcrumb crunch: Toast panko in olive oil with minced garlic and a pinch of salt until golden.Sprinkle over the finished dish.
- Lemony capers: Add 1 tablespoon capers and the zest of one lemon for a briny citrus lift.
- Roasted shallots: Toss thick-sliced shallots with the tomatoes for a sweeter, deeper flavor.
- Spicy ’nduja: Melt 1–2 tablespoons ’nduja into the roasted tomatoes for heat and smoky depth.
- Veg boost: Add roasted zucchini ribbons or blistered asparagus tips to make it heartier.
- Protein add-ons: Top with grilled shrimp, seared chicken, or a can of good-quality tuna packed in olive oil.
- Herb swap: Try torn mint with basil for a fresh twist, or parsley for a cleaner, peppery finish.
- Gluten-free or whole grain: Use your preferred pasta; adjust cooking time and save extra pasta water to help bind the sauce.
FAQ
Can I use regular tomatoes instead of cherry tomatoes?
Yes. Use ripe Roma or small vine tomatoes, cut into wedges. Roast a bit longer until they collapse and caramelize.
Cherry tomatoes tend to be sweeter and more consistent year-round, which is why they’re ideal.
What can I substitute for burrata?
Fresh mozzarella torn into pieces is the closest swap. Ricotta dolloped on top also works, especially if you whisk it with a little olive oil, salt, and lemon zest. For a tangier option, try a spoonful of crème fraîche.
How do I keep the sauce from being watery?
Roast the tomatoes until they’re concentrated and jammy, and don’t add too much pasta water at once.
Toss vigorously with cheese and oil, adding water a splash at a time until glossy. If needed, simmer for an extra minute to reduce.
Is this good for meal prep?
It’s best fresh due to the burrata. You can roast the tomatoes ahead and store them in the fridge for up to 4 days.
Reheat with a splash of water, toss with freshly cooked pasta, and finish with burrata.
Do I need to peel the tomatoes?
No. Cherry tomato skins are thin and soften beautifully in the oven. The skins also add extra flavor and texture to the sauce.
What pasta shape works best?
Spaghetti and bucatini are classic, but short shapes like orecchiette, fusilli, or rigatoni catch the burst tomatoes nicely.
Use what you love and what you have.
Can I make it dairy-free?
Yes. Skip the burrata and Parmesan. Finish with extra olive oil, chopped olives or capers for richness and depth, and nutritional yeast if you like a cheesy note.
Wrapping Up
Roasted cherry tomato pasta with burrata is the kind of meal that feels special without being fussy.
You get a glossy, garlicky sauce made right on the sheet pan, plus cool, creamy burrata melting over hot noodles. It’s easy enough for a Tuesday and pretty enough for guests. Keep cherry tomatoes and burrata on your shopping list, and you’ll have a reliable, crowd-pleasing dinner ready whenever you need it.
