Roasted Tomato Pasta With Creamy Burrata
This quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomatoes! I feel like this is the perfect dinner solution for the busy-mom (dad, parent, working individual) who still wants a tasty homecooked meal.
- Prep time
- 5 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cherry tomatoes
- 4-6 Brandywine heirloom tomatoes
- 2-4 tbsp extra virgin olive oil
- 200 grams of spaghetti
- 1/4 cup parmesan cheese (grated)
- 1 ball burrata
- 1/4 cup pasta water (if your pasta needs more moisture)
- bunch of basil leaves
- salt and pepper to taste
- a drizzle of chilli oil to taste (optional)
Instructions
- 1
Preheat oven to 425°F.
- 2
Place cherry tomatoes on tinfoil or parchment paper in a baking tray.
- 3
Season generously with extra virgin olive oil, salt and pepper.
- 4
Place in the oven and cook for approximate 40-45 minutes or until tomatoes are wrinkly and bursts releasing liquids.
- 5
Remove from the oven.
- 6
About 15 mins before tomatoes finish roasting, cook your pasta.
- 7
Cooking your pasta: boil water, add salt and cook your spaghetti pasta to al dente. The pasta will take around 10 minutes to cook through once the water reaches a boil.
- 8
Drain and transfer cooked pasta to a large bowl. Reserve about 1/2 cup pasta water for later.
- 9
Add roasted tomatoes with the liquids released.
- 10
Divide and add burrata, parmesan cheese, basil, a drizzle of olive oil. Because you have already added salt and pepper to your roasted tomatoes, so do not need to add more salt unless you want to.
- 11
If your pasta is too dry, add pasta water a little at a time.
- 12
Give it a good stir and mix well!
- 13
Transfer and plate pasta to individual serving plates. Add more parmesan, basil and olive oil for finishing. At the stage, I also like to add a drizzle of chilli oil.