Burrata pasta roasted tomatoes has become my absolute go-to for a weeknight meal that feels incredibly special. I remember the first time I tried a similar dish at a friend’s house; the creamy burrata melting into the sweet, blistered tomatoes and tender pasta was pure magic. Now, this simple yet elegant roasted tomato burrata pasta recipe is a staple in my kitchen. The aroma of garlic and basil filling my home as the tomatoes roast is just heavenly, and the way the burrata oozes into every bite makes it feel like a gourmet experience. Let’s get cooking this creamy burrata pasta roasted tomatoes!
Why You’ll Love This Burrata Pasta Roasted Tomatoes
This simple burrata pasta with roasted tomatoes is an absolute winner for so many reasons. It’s incredibly easy to whip up, making it perfect for those busy weeknights when you want something delicious without the fuss. The combination of sweet roasted cherry tomatoes and creamy burrata cheese is simply divine. You’ll love how the fresh basil adds a bright, aromatic finish, elevating the entire dish. Plus, it’s a visually stunning meal that’s sure to impress your friends and family.
- Effortlessly Elegant: Creates a gourmet meal with minimal effort.
- Incredible Flavor Combination: Sweet roasted tomatoes meet luscious burrata.
- Perfect for Weeknights: Quick prep and cook times mean dinner is ready fast.
- Visually Appealing: The vibrant colors make it a feast for the eyes.
- Customizable: Easily adaptable with your favorite herbs or a touch of spice.
- A Crowd-Pleaser: This burrata and roasted tomato pasta dish is always a hit.
- Simple Ingredients: Uses pantry staples and fresh produce you can find anywhere.
Ingredients for Burrata Pasta Roasted Tomatoes
Here’s what you’ll need to make this delightful burrata pasta with tomatoes. It’s a simple list that comes together for amazing flavor!
- 225g spaghetti or linguine – choose your favorite long pasta for this dish
- 2 cups cherry tomatoes – these will roast and burst with sweetness
- 1 cup fresh sweet corn kernels – from about 2 ears; adds a lovely sweetness and texture
- 1 ball burrata cheese (about 125g) – the star of the show, providing creamy luxury
- 1 handful fresh basil leaves – for that essential fresh, aromatic finish
- 2 tablespoons olive oil – to help roast the veggies and coat the pasta
- 2 cloves garlic, minced – essential for that savory depth
- 1 teaspoon salt – to enhance all the flavors
- ½ teaspoon black pepper – for a little warmth
- ¼ cup grated parmesan cheese (optional) – for an extra layer of salty, nutty flavor
- ½ cup reserved pasta water – this magical liquid helps create our sauce
How to Make Burrata Pasta Roasted Tomatoes
This roasted tomato burrata pasta recipe is incredibly straightforward. You’ll be amazed at how quickly you can create such a flavorful and elegant meal. Let’s dive into the simple steps to get this creamy burrata pasta roasted tomatoes on your table!
Step-by-Step Instructions
Roasting the Tomatoes and Corn
Step 1: First things first, preheat your oven to a nice hot 400°F (200°C). Grab a baking sheet and spread out your 2 cups of cherry tomatoes and 1 cup of fresh sweet corn kernels. Drizzle everything with 2 tablespoons of olive oil, then sprinkle over 2 cloves of minced garlic, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give it all a good toss right there on the sheet pan so everything is nicely coated. Roast these beauties for about 20–25 minutes. You’ll know they’re ready when the tomatoes start to blister and look juicy, and the corn gets those lovely little caramelized edges – that’s where the sweetness really comes out!
Cooking the Pasta
Step 2: While those veggies are doing their thing in the oven, let’s get the pasta cooking. Bring a large pot of generously salted water to a rolling boil. Add your 225g of spaghetti or linguine and cook it according to the package directions until it’s perfectly al dente – you want it with just a slight bite. Before you drain it, make sure to scoop out and reserve about ½ cup of that starchy pasta water. This is liquid gold for creating our sauce!
Combining and Serving
Step 3: Once the pasta is drained, return it to the warm pot or transfer it to a large serving bowl. Now, carefully add the roasted tomato and corn mixture right into the pasta. Pour in a good splash of that reserved pasta water – this is key for that creamy sauce! Gently toss everything together until the pasta is beautifully coated in the flavorful juices and olive oil. Divide this delicious burrata and roasted tomato pasta among your serving plates or bowls. The final magical touch for this burrata spaghetti roasted tomatoes is the cheese: tear your 1 ball of burrata cheese into generous chunks and place them right on top of each serving. Let it sit for just a minute or two; the residual heat from the pasta and veggies will soften it beautifully, allowing it to ooze and create that luxurious, creamy finish. Garnish with a handful of fresh basil leaves, an extra little drizzle of olive oil if you like, and a sprinkle of parmesan. Serve this easy burrata pasta immediately while everything is warm and the burrata is perfectly melty!
Pro Tips for the Best Burrata Pasta Roasted Tomatoes
Achieving that perfect creamy, flavorful dish is all about a few key tricks. These tips will ensure your burrata and roasted tomato pasta is absolutely divine every single time.
- Don’t overcrowd the pan when roasting your tomatoes and corn. Give them space so they roast and caramelize instead of steam.
- Let the roasted veggies sit for a minute before tossing with pasta. This allows the juices to meld and concentrate, creating a richer sauce base.
- Warm your serving bowls if you can. This keeps the pasta and burrata warm longer, allowing that luscious cheese to melt beautifully.
What’s the secret to perfect Burrata Pasta Roasted Tomatoes?
The real magic lies in roasting the tomatoes until they blister and burst, releasing their sweet juices. Combining that with the creamy burrata and using a little reserved pasta water creates an unbelievably rich, yet light, sauce. For more on the science of cooking, check out The Science of Cooking.
Can I make Burrata Pasta Roasted Tomatoes ahead of time?
You can roast the tomatoes and corn mixture ahead of time and store it in the fridge for up to 2 days. Reheat it gently before tossing with freshly cooked pasta and adding the burrata. If you’re looking for other make-ahead dinner ideas, consider our Slow Cooker Beef Ramen Recipe.
How do I avoid common mistakes with Burrata Pasta Roasted Tomatoes?
Avoid overcooking the pasta – it should be al dente as it will cook slightly more when tossed. Also, don’t skip reserving that pasta water; it’s crucial for binding the sauce. For more pasta tips, explore our Creamy Polenta Recipe which also utilizes similar techniques.
Best Ways to Serve Burrata Pasta Roasted Tomatoes
This creamy burrata pasta roasted tomatoes is so versatile, it shines on its own but also pairs beautifully with a few simple additions. For a light lunch or a starter, serve this burrata and roasted tomato pasta dish with a simple arugula salad dressed with lemon vinaigrette. It cuts through the richness perfectly. If you’re looking for a more substantial meal, consider serving it alongside some grilled chicken or shrimp skewers. This roasted cherry tomato burrata pasta also makes a fantastic side for a larger Italian-inspired feast, complementing dishes like garlic bread or a simple caprese salad.
Nutrition Facts for Burrata Pasta Roasted Tomatoes
This delightful burrata pasta with roasted tomatoes is a satisfying meal. Here’s a look at the estimated nutritional information per serving (based on ¼ of the recipe):
- Calories: 520 kcal
- Fat: 22g
- Saturated Fat: 10g
- Protein: 17g
- Carbohydrates: 58g
- Fiber: 4g
- Sugar: 7g
- Sodium: 280mg
Nutritional values are estimates and may vary based on specific ingredients used in your roasted tomato burrata pasta recipe.
How to Store and Reheat Burrata Pasta Roasted Tomatoes
Even though this burrata pasta with roasted tomatoes is best enjoyed fresh, you can definitely store leftovers. Make sure to let the pasta cool down completely before transferring it to an airtight container. You can keep this creamy burrata pasta roasted tomatoes in the refrigerator for about 3 to 4 days. While it’s not ideal for freezing due to the fresh burrata, if you really wanted to freeze parts of it, you could freeze the roasted tomato and corn mixture separately for up to 3 months. Reheating is simple: gently warm the pasta mixture in a saucepan over low heat, adding a splash of water or broth if needed, until heated through. Then, top with fresh burrata and basil just before serving to recapture that amazing creamy texture.
Frequently Asked Questions About Burrata Pasta Roasted Tomatoes
Can I use dried herbs instead of fresh basil?
While fresh basil is fantastic for its bright flavor, you can use dried herbs in a pinch for your burrata pasta with tomatoes. Use about 1 teaspoon of dried basil, added during the roasting step with the garlic and oil. It won’t have quite the same fresh pop, but it will still add a lovely herbaceous note to your roasted tomato burrata pasta recipe.
What kind of pasta is best for this burrata and roasted tomato pasta dish?
I find that long pastas like spaghetti, linguine, or even bucatini work wonderfully for this burrata pasta roasted tomatoes. They easily catch the juicy bits of roasted tomato and corn, and the creamy burrata coats them beautifully. However, short pastas like penne or rotini would also be delicious if that’s what you have on hand; they just might hold slightly less of the sauce.
My burrata isn’t melting well. What am I doing wrong?
Don’t worry if your burrata isn’t melting perfectly! For the creamiest result in your creamy burrata pasta roasted tomatoes, ensure your burrata is at room temperature before adding it to the warm pasta. If it’s still cold from the fridge, it will take longer to soften. Also, letting it sit on the warm pasta for a minute or two before you start eating helps it ooze beautifully.
Can I add other vegetables to this simple burrata pasta with roasted tomatoes?
Absolutely! This recipe is super adaptable. You could easily add some thinly sliced zucchini or bell peppers to roast alongside the tomatoes and corn. Even some spinach wilted in at the end would be a delicious addition to your roasted cherry tomato burrata pasta. For more vegetable ideas, check out our Vegetable Zucchini Fritters.
Variations of Burrata Pasta Roasted Tomatoes You Can Try
While this roasted tomato burrata pasta recipe is fantastic as is, it’s also super adaptable! Feeling adventurous? Try these variations to switch things up. For a quicker cooking method, skip the oven roasting and quickly sauté the tomatoes and corn in a skillet with garlic until softened and slightly blistered – this is a great option for a super speedy burrata penne roasted tomatoes. If you want a different flavor profile, swap the cherry tomatoes for sun-dried tomatoes for a more intense, concentrated taste, creating a delicious burrata pasta with sun dried tomatoes. For a vegan version, simply omit the burrata and parmesan, and add some extra creamy elements like cashew cream or avocado.
- Spicy Kick: Add a pinch of red pepper flakes to the roasting vegetables for a touch of heat.
- Lemon Zest Boost: Stir in some fresh lemon zest at the end for a bright, zesty finish.
- Pesto Swirl: Swirl in a tablespoon or two of your favorite pesto when tossing the pasta for an extra layer of herbal flavor.
Amazing Burrata Pasta Roasted Tomatoes 1 Pan
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and vibrant pasta dish featuring roasted cherry tomatoes, sweet corn, fresh basil, and luxurious burrata cheese. This recipe is quick to make, perfect for weeknights, and delivers impressive flavor with minimal effort.
Ingredients
- 225g spaghetti or linguine
- 2 cups cherry tomatoes
- 1 cup fresh sweet corn kernels (from about 2 ears)
- 1 ball burrata cheese (about 125g)
- 1 handful fresh basil leaves
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated parmesan cheese (optional)
- ½ cup reserved pasta water
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss cherry tomatoes and corn kernels with olive oil, minced garlic, salt, and pepper.
- Roast for 20–25 minutes, until the tomatoes blister and the corn starts to caramelize at the edges.
- While the veggies are roasting, bring a large pot of salted water to a boil. Cook your spaghetti or linguine according to the package instructions until al dente.
- Reserve about ½ cup of pasta water, then drain the rest.
- Return the cooked pasta to the pot or a large bowl. Add the roasted tomato and corn mixture along with a splash of reserved pasta water to loosen everything up.
- Toss gently to coat the pasta in the flavorful juices and olive oil.
- Divide the pasta among serving plates or bowls.
- Tear the burrata and place a generous portion on top of each serving. Let it sit for a minute or two to gently melt into the warm pasta.
- Top with fresh basil leaves, a drizzle of olive oil, and grated parmesan if desired.
- Serve immediately while the burrata is soft and luscious.
Notes
- Let the burrata sit at room temperature before serving so it melts more easily into the pasta.
- Don’t skip the reserved pasta water — it helps create a light sauce with the tomato juices and olive oil.
- If using frozen corn, make sure it’s thawed and dry before roasting to avoid steaming.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting + Boiling
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (¼ recipe)
- Calories: 520 kcal
- Sugar: 7g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 40mg