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Overhead shot of burrata pasta with roasted tomatoes, topped with burrata cheese, basil, and grated Parmesan, served in a white bowl on a wooden table.

Burrata Pasta with Roasted Tomatoes

This Burrata Pasta is an elegant yet easy pasta with slow-roasted tomatoes, garlic, and burrata—light, creamy, and ready in under 30 minutes with almost no prep.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Pasta, Side Dish
Cuisine Italian
Servings 4 people
Calories 724 kcal

Equipment

  • 1 Baking dish for roasting the tomatoes
  • Large Pot for boiling pasta

Ingredients
  

  • 2 pints cherry tomatoes or grape tomatoes
  • 1/2 cup extra virgin olive oil
  • 4-6 whole garlic cloves, smashed
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 16 ounces pasta fusilli long or short
  • 1/2 cup freshly grated Parmesan cheese
  • 2 large balls of burrata cheese, drained
  • 1/2 cup fresh basil leaves torn
  • Optional: pinch of red pepper flakes

Instructions
 

  • Preheat the oven to 350 degrees.
  • Place cherry tomatoes in a roasting pan. Add olive oil, smashed garlic cloves, salt, and pepper. Toss to coat, then nestle the garlic under the tomatoes so they don’t burn.
  • Roast for 40–45 minutes, or until the tomatoes are blistered, jammy, and beginning to caramelize. The garlic should be soft and golden.
  • Meanwhile, cook the pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain.
  • Let the tomatoes cool slightly, then gently smash the garlic and tomatoes with the back of a fork to create more of a sauce.
  • Combine the roasted tomato mixture (and all the oil from the pan) with the pasta. Add the freshly grated Parmesan and toss to coat. Stir in a splash of pasta water if needed to loosen the sauce.
  • Plate the pasta and top with torn burrata. Finish with more basil, a drizzle of olive oil, and freshly ground black pepper.

Notes

Storage:
This pasta is best enjoyed fresh, but leftovers still taste great the next day. Store any extras in an airtight container in the refrigerator for up to 2 days.
To reheat, warm gently on the stove or in the microwave, adding a splash of water or olive oil to loosen the sauce if needed.
When ready to serve, reheat the sauce and toss it with freshly cooked pasta and burrata. The burrata should always be added fresh, just before serving, for the best creamy texture.
Make Ahead Tip: You can also make the roasted tomato sauce ahead of time—it keeps well in the fridge for up to 3 days and can be frozen for up to 2 months.
Tips: 
    • Roast the tomatoes until blistered. The tomatoes should be blistered and starting to caramelize for that jammy, rich flavor.
    • Drain your burrata. Let burrata sit on a paper towel for 10–15 minutes before using to remove excess moisture.
    • Add burrata last. Only top the pasta right before serving so it melts slightly without losing its texture.
    • Tuck your garlic. Nestling the garlic under the tomatoes prevents burning and allows it to soften slowly.
    • Reserve pasta water. It helps loosen and emulsify the sauce if needed.

Nutrition

Calories: 724kcalCarbohydrates: 99gProtein: 18gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 47mgPotassium: 1036mgFiber: 6gSugar: 12gVitamin A: 1894IUVitamin C: 81mgCalcium: 68mgIron: 4mg
Tried this recipe?Let us know how it was!