Burst Tomato Burrata Pasta

$- 10 oz (280g) pasta of your choice (spaghetti, rigatoni, or penne) - 2 cups cherry tomatoes, halved - 1 bulb of garlic, unpeeled - 3 tablespoons olive oil - 1 teaspoon red pepper flakes - Salt and pepper to taste - 1 cup fresh basil leaves, torn - 8 oz burrata cheese - Zest of 1 lemon - 2 tablespoons lemon juice - Freshly grated Parmesan cheese (for serving, optional) For this dish, I love using pasta like spaghetti, rigatoni, or penne. They hold the sauce well. Cherry tomatoes are key for this recipe. Halve them for even cooking and bursting flavor. Don't forget the garlic! Use a whole bulb, unpeeled. It gets sweet when roasted, adding depth. Olive oil is crucial for roasting. It helps tomatoes caramelize and brings out their sweetness. Red pepper flakes give a nice kick. Adjust the amount to your taste. Use salt and pepper to highlight the flavors. Now, let's talk about burrata cheese. It's creamy and rich, making it a star in this dish. Choose fresh burrata for the best taste and texture. The lemon zest and juice brighten up the pasta, balancing the creaminess. - Additional cheeses: Parmesan for serving - Herbs and spices: fresh basil and red pepper flakes Adding freshly grated Parmesan cheese enhances flavor. It adds a salty, nutty touch. Sprinkle it over the dish just before serving. Fresh basil brightens the entire meal. Use torn leaves for a fragrant finish. You can also add more red pepper flakes if you love spice. These optional ingredients elevate your dish and let you customize it to your taste. Now, you're all set to make a delicious burst tomato burrata pasta! {{ingredient_image_1}} Preheat your oven to 400°F (200°C). This high heat will make your tomatoes burst with flavor. For the best results, use fresh cherry tomatoes. Cut them in half and place them on a baking sheet. Also, add an unpeeled bulb of garlic. Drizzle everything with olive oil. Sprinkle with salt, pepper, and red pepper flakes. Toss to coat all the tomatoes evenly. Roast in the oven for about 20-25 minutes. Watch them closely until the tomatoes burst and the garlic becomes soft. Remove them from the oven and let them cool slightly. While the tomatoes roast, it's time to cook the pasta. Bring a large pot of salted water to a boil. Add 10 oz (280g) of your favorite pasta, like spaghetti or rigatoni. Cook until it is al dente, which means it should have a slight bite to it. This usually takes about 8-10 minutes. Don't forget to reserve about 1 cup of the pasta cooking water before draining the rest. This water will help you later in creating the sauce. Next, let’s make the sauce. Take the roasted garlic and squeeze it out of its skins into a large bowl. Add the burst tomatoes to the bowl. Now, it's time to bring in some brightness. Squeeze in 2 tablespoons of lemon juice and add the zest of one lemon. Use a fork to gently mash the mixture. You want it to be chunky, not smooth. This will give your sauce a great texture. Add the cooked pasta directly into the bowl with the tomato-garlic sauce. Toss everything together gently. If the sauce looks too thick, add some of the reserved pasta water. This will help reach your desired sauce consistency. Make sure every piece of pasta is coated well in the sauce. Now comes the fun part: serving! Plate the pasta and top each serving with a generous piece of burrata cheese. The creamy cheese will melt slightly into the warm pasta. Finish off the dish with fresh basil leaves for color and flavor. If you like, sprinkle some freshly grated Parmesan cheese on top. Enjoy your delicious burst tomato burrata pasta! To get tasty roasted tomatoes, you need good olive oil and seasoning. Olive oil keeps the tomatoes moist. It also helps them brown nicely. Salt and pepper bring out the natural flavor of the tomatoes. Red pepper flakes add a nice kick, too. Look for certain signs to know when your tomatoes are done. They should burst and look soft. The garlic should feel tender when squeezed. A sweet aroma will fill your kitchen, making your mouth water. If you have leftover pasta, store it in an airtight container. Keep it in the fridge for up to three days. To keep the pasta fresh, separate it from the sauce. This way, it won’t get soggy. When you want to reheat, use a pan on low heat. Add a splash of water or olive oil to help it heat evenly. Stir gently to avoid breaking the burrata. You can also use the microwave. Just cover the dish to keep moisture in. Pair this dish with a light white wine, like Sauvignon Blanc. Its acidity balances the richness of the burrata. If you prefer a drink without alcohol, try sparkling water with lemon. Serve with a simple side salad. A fresh green salad with a light vinaigrette works well. You could also add garlic bread for a tasty crunch. These sides will round out your meal perfectly. Pro Tips Use Seasonal Tomatoes: Opt for ripe, in-season tomatoes for the best flavor and sweetness in your pasta dish. Don't Overcook the Pasta: Cook your pasta just until al dente, as it will continue to cook slightly when combined with the hot sauce. Experiment with Cheese: If you can’t find burrata, try using fresh mozzarella or ricotta for a different texture and flavor. Save the Pasta Water: Always reserve some pasta cooking water; it helps to emulsify and create a silky sauce when mixed with the pasta. {{image_2}} You can add proteins to make this dish heartier. Shrimp is a great choice. Sauté the shrimp in olive oil with garlic until cooked. Grilled chicken also works well. Cube it and toss it with the pasta. For vegetarian options, try chickpeas or lentils. Both add protein and texture without meat. If you want a vegan version, swap out the burrata cheese. Use cashew cream or a nut-based cheese. These alternatives give a creamy texture. For the sauce, consider using nutritional yeast for a cheesy flavor. You can also use a tomato-based sauce for a different twist. Change up this recipe with seasonal veggies. In spring, add asparagus or peas. In fall, try roasted butternut squash. Each season brings new flavors. You can also play with herbs. In summer, use fresh oregano; in winter, add thyme. These small changes can make the dish feel new every time. You can store leftovers in an airtight container. Keep them in the fridge for up to three days. To maintain freshness, store the burrata separately. If you want to freeze it, do so without the cheese. The pasta can last up to two months in the freezer. Yes, you can use various tomatoes. Grape tomatoes are sweet and burst nicely. Roma tomatoes provide a thicker sauce. If you prefer, use heirloom tomatoes for a unique taste. Each type will bring its own flavor and texture to the dish. Absolutely! You can use gluten-free pasta made from rice or corn. These options will work well with the sauce. Just be careful to follow the cooking instructions on the package. This way, you will get the right texture and taste. To add heat, increase the red pepper flakes. You can also add sliced fresh chili peppers. Another option is to drizzle chili oil on top before serving. Adjust the spice to your liking for a kick in every bite. When reheating, add a splash of olive oil or water. This helps keep the pasta moist. Warm it up gently on the stove or microwave. You can also top it with fresh basil or more burrata for extra flavor. This blog post covers a delicious burst tomato burrata pasta recipe. You learned about essential and optional ingredients, how to roast tomatoes, and create a creamy sauce. I shared tips for perfecting your dish and various ways to customize it. Feel free to experiment with proteins or seasonal veggies. Store any leftovers properly for another meal. Cooking is about creativity, so make this recipe your own! Enjoy each bite and share your tasty results with friends.$

Burst Tomato Burrata Pasta

A delicious pasta dish featuring roasted cherry tomatoes, garlic, and creamy burrata cheese.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 400 kcal

Ingredients

10 oz pasta of your choice (spaghetti, rigatoni, or penne)
2 cups cherry tomatoes, halved
1 bulb garlic, unpeeled
3 tablespoons olive oil
1 teaspoon red pepper flakes
to taste Salt and pepper
1 cup fresh basil leaves, torn
8 oz burrata cheese
1 lemon Zest of
2 tablespoons lemon juice
to taste Freshly grated Parmesan cheese (for serving, optional)

Instructions

Preheat your oven to 400°F (200°C).
Place the halved cherry tomatoes and unpeeled garlic bulbs on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes. Toss to coat everything evenly.
Roast in the preheated oven for about 20-25 minutes, until the tomatoes burst and the garlic is soft. Remove from the oven and let cool slightly.
While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta cooking water, then drain the rest.
Squeeze the roasted garlic out of its skins into a large mixing bowl. Add the roasted tomatoes, lemon juice, and zest. Mash the mixture gently with a fork to create a chunky sauce.
Add the cooked pasta into the bowl with the tomato-garlic mixture. Toss everything gently together, adding reserved pasta water as needed to reach your desired consistency.
Fold in the torn basil leaves and mix until well combined. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.
Plate the pasta and top each serving with a generous piece of burrata. Allow it to slightly melt as you mix it in before enjoying.
Finish with extra basil leaves and a sprinkle of freshly grated Parmesan cheese if desired.

Notes

Feel free to use any pasta shape you prefer.

Keyword burrata, easy recipe, pasta, tomatoes