“Wait, you put burrata on pasta?” my friend asked, raising an eyebrow like I’d just committed a culinary crime. Honestly, I was skeptical too, the first time I tossed creamy burrata with roasted cherry tomatoes and spaghetti. But that evening, after a long day running errands and trying to figure out what to cook, I decided to throw together whatever I had on hand—cherry tomatoes that were just begging to be roasted, a ball of burrata sitting in the fridge, and some pasta. It wasn’t supposed to be anything fancy, just a quick dinner to get through the week.

Fast forward to that first bite, and I was hooked. The roasted tomatoes had caramelized into little bursts of sweetness, the garlic and herbs filled the kitchen with that cozy warmth you expect from a good home-cooked meal, and then the burrata—oh, that luscious burrata—melted into the pasta sauce, making everything silky and rich without feeling heavy. I remember standing there, fork halfway to my mouth, surprised by how simple ingredients could come together with such an effortless elegance.

Since that night, this creamy roasted cherry tomato and burrata pasta has become a go-to for when I want comfort but don’t want to spend hours in the kitchen. It’s honest food, the kind that makes you pause and savor, yet so easy that it fits into the busiest of evenings. It’s also the recipe that made me appreciate burrata beyond salads and charcuterie boards—turns out, it’s a game-changer for pasta too. That unexpected combo? Yeah, it sticks with you.

So if you’re curious about a pasta dish that feels indulgent but is straightforward enough for a weeknight, this one’s worth your time. And, well, it’s the kind of recipe that, once you make it, you’ll find yourself quietly craving again before the week’s even half over.

Why You’ll Love This Creamy Roasted Cherry Tomato and Burrata Pasta Recipe

After testing this recipe multiple times (sometimes three nights in a row, honestly), I can say it’s a reliable crowd-pleaser that balances simplicity with that wow factor we all secretly crave in pasta dishes. Here’s why it’s a keeper:

• Quick & Easy: Ready in under 30 minutes, it’s perfect for busy nights when you want something cozy but don’t have hours to cook.
• Simple Ingredients: You likely already have cherry tomatoes, garlic, pasta, and burrata on hand—no complicated trips to specialty stores.
• Perfect for Casual Dinners: Whether it’s a laid-back weeknight or an impromptu dinner with friends, this pasta delivers comfort and elegance without fuss.
• Crowd-Pleaser: Everyone from kids to adults loves the creamy texture combined with the bright, roasted tomato flavor.
• Unbelievably Delicious: The burrata melts into the roasted tomatoes and garlic, creating a sauce that’s rich, silky, and just the right amount of indulgent.

What sets this recipe apart is how it treats burrata—not just as a topping, but as the heart of the sauce, mixed right into the pasta for that creamy finish. The roasting step deepens the tomatoes’ flavor, making them sweet and slightly smoky, which contrasts beautifully with the fresh herbs and the creamy cheese. I’ve tried versions with plain fresh tomatoes or just mixing burrata on top, but this method wins every time.

Honestly, it’s the kind of dish where you close your eyes with the first bite, savoring the simple yet layered flavors. It’s comforting but not heavy, familiar but with a subtle twist that keeps you coming back. Plus, it pairs wonderfully with a crusty bread like the rosemary sea salt bread I sometimes make alongside it. Trust me, this pasta isn’t just food; it’s a little moment of joy on a plate.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying creamy texture without the fuss. Most are pantry staples, with the star being fresh burrata and cherry tomatoes that roast beautifully to boost the flavor.

• Cherry Tomatoes: About 2 cups (300g), whole. Look for ripe, firm tomatoes—smaller ones roast best and get extra sweet.
• Extra Virgin Olive Oil: 2 tablespoons for roasting and sautéing. I prefer California Olive Ranch for its balanced flavor.
• Garlic: 3 cloves, thinly sliced. Fresh garlic is key for that aromatic base.
• Red Pepper Flakes: 1/4 teaspoon, optional but adds a nice gentle heat.
• Fresh Basil: A handful, torn or roughly chopped. Adds bright herbal notes.
• Burrata Cheese: 8 ounces (225g), fresh. Look for creamy burrata packed in water or cream for the best melt-in-your-mouth texture.
• Spaghetti or Linguine: 12 ounces (340g). Choose your favorite long pasta—I like De Cecco or Barilla brands.
• Salt and Black Pepper: To taste, for seasoning the pasta water, tomatoes, and final dish.
• Lemon Zest: From 1 lemon, optional but adds a fresh zing that brightens the creamy sauce.
• Parmesan Cheese: Freshly grated, 1/4 cup (25g), optional for topping.

If you want to swap ingredients, no problem! Use gluten-free pasta for dietary needs or try a dairy-free burrata alternative if you prefer. In summer, swapping cherry tomatoes for heirlooms adds a lush, juicy twist, though roasting smaller tomatoes gives that perfect caramelized flavor.

Equipment Needed

• Baking Sheet: For roasting the cherry tomatoes. A rimmed sheet works best to catch juices.
• Large Pot: To boil the pasta. I use a 6-quart pot for even cooking and to avoid stickiness.
• Large Skillet or Sauté Pan: To combine and finish the sauce. A heavy-bottomed pan helps distribute heat evenly.
• Colander: For draining pasta.
• Wooden Spoon or Tongs: For stirring pasta and sauce.

For budget-friendly tips, a simple rimmed baking sheet and a non-stick skillet work just fine—no fancy gear needed. I’ve found that a good set of tongs makes tossing pasta with sauce easier, but a wooden spoon will do in a pinch. Keeping your baking sheet lined with parchment paper can help with cleanup if you’re roasting frequently.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Toss the cherry tomatoes with 1 tablespoon olive oil, sliced garlic, red pepper flakes, and a pinch of salt. Spread them out evenly on the baking sheet.
3. Roast the tomatoes for 20-25 minutes, until they’re soft, blistered, and some skins start to caramelize. You’ll smell that sweet, garlicky aroma filling your kitchen—that’s your sign!
4. While tomatoes roast, bring a large pot of salted water to a boil. Cook the spaghetti or linguine according to package instructions until al dente, usually 8-10 minutes. Reserve about 1 cup of pasta water before draining.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the roasted tomatoes and garlic along with their juices. Gently crush some tomatoes with the back of a spoon to create a saucy base.
6. Add the drained pasta to the skillet, tossing to coat. Pour in about 1/2 cup of reserved pasta water to loosen the sauce, adding more if needed. Cook for 1-2 minutes to let the pasta soak up the flavors.
7. Turn off the heat and tear the burrata into chunks, folding it gently through the pasta. The cheese will melt slightly from the residual heat, creating a creamy coating. Add torn basil and lemon zest, then season with salt and black pepper to taste.
8. Serve immediately with an optional sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil if you like.

Tip: If your sauce feels too thick, add a splash more pasta water—it should coat the noodles but remain silky, not sticky. Watch your garlic in the oven; sliced garlic roasts quickly and can burn if left too long, so keep an eye after 15 minutes.

Cooking Tips & Techniques

Roasting the cherry tomatoes is the magic step here—it concentrates their natural sweetness and adds a subtle smoky edge. I learned the hard way that crowding the pan leads to steaming instead of roasting, so spread them out in a single layer to get those blistered skins.

When cooking pasta, always salt the water generously. It’s your chance to season the noodles from the inside out. Don’t rinse the pasta after draining; the starch helps the sauce cling better.

Tearing the burrata by hand and folding it gently lets the creamy center mix through without completely melting into a soupy mess. If you add it too early over high heat, you lose that luscious texture.

For a little extra freshness, toss in torn basil just before serving. This adds a pop of color and aroma that balances the richness. And don’t skip the lemon zest if you have it on hand—it brightens the whole dish beautifully.

Multitasking tip: While the tomatoes roast, boil your pasta and prep your herbs. This way, everything comes together smoothly without scrambling at the last minute.

Variations & Adaptations

• Vegan Version: Use a dairy-free burrata alternative or creamy cashew cheese. Nutritional yeast sprinkled on top adds a cheesy note.
• Protein Boost: Add sautéed shrimp or grilled chicken for a heartier meal.
• Herb Swap: Try fresh thyme or oregano instead of basil for a different Mediterranean flair.
• Pasta Shapes: Penne or fusilli work well if you want a twist on the traditional long pasta.
• Spicy Kick: Increase red pepper flakes or add a dash of smoked paprika for warmth and depth.

I once tried adding a handful of toasted pine nuts for crunch, which gave the dish a nice texture contrast. It wasn’t traditional but definitely worth experimenting if you like some bite to your pasta.

Serving & Storage Suggestions

This pasta is best served hot, right out of the pan, to enjoy the creamy burrata melting into each strand. Pair it with a crisp green salad or a simple arugula salad dressed with lemon vinaigrette for some brightness.

For a rustic touch, serve alongside slices of crispy garlic parmesan focaccia bread, perfect for soaking up the leftover sauce.

If you have leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. The flavors meld beautifully overnight, but the burrata creaminess may reduce slightly, so consider adding a fresh dollop if you have more on hand.

Nutritional Information & Benefits

This creamy roasted cherry tomato and burrata pasta provides a balanced mix of carbohydrates, protein, and healthy fats. Cherry tomatoes are rich in antioxidants like lycopene, which supports heart health, while burrata offers calcium and protein.

The olive oil used contributes heart-healthy monounsaturated fats, and fresh basil adds vitamins and a subtle anti-inflammatory boost. For those watching carbs, using whole wheat or legume-based pasta can increase fiber content.

Note: This recipe contains dairy and gluten, so adjust accordingly if you have allergies or dietary restrictions.

Conclusion

This creamy roasted cherry tomato and burrata pasta is one of those recipes that feels special but comes together without fuss. It’s a perfect balance of sweet roasted tomatoes, fresh herbs, and that indulgent, creamy cheese that makes pasta feel like a hug on a plate. I love how it’s flexible enough to suit busy nights yet impressive enough for casual guests.

Feel free to tweak it based on what’s in your pantry or season—cooking should be enjoyable, not stressful! And if you’re in the mood for a cozy dessert after, you might appreciate the creamy goodness of the no-churn strawberry ice cream I often make to round out dinner perfectly.

Give this pasta a try and see how simple ingredients can transform into something truly comforting and delicious. I’m pretty sure it’ll become a staple in your recipe rotation like it did for me!

Frequently Asked Questions

Can I use fresh mozzarella instead of burrata?

Yes, fresh mozzarella works in a pinch, but burrata’s creamy center gives a richer texture that really sets this pasta apart.

How do I prevent the garlic from burning when roasting?

Slice garlic thinly and spread evenly with tomatoes. Check the oven after 15 minutes and stir if needed to prevent burning.

What if I don’t have fresh basil? Can I use dried herbs?

Dried herbs won’t give the same bright flavor as fresh basil. If you must, add a pinch of dried basil or oregano earlier in the cooking process.

Is this recipe suitable for meal prep?

It’s best fresh, but you can store leftovers in the fridge and reheat gently. Add fresh burrata or cheese upon serving for creaminess.

Can I make this pasta gluten-free?

Absolutely. Use your favorite gluten-free pasta, and the recipe remains just as delicious.

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