Roasted Tomato Burrata Pasta

This simple yet flavorful Roasted Tomato Burrata Pasta has been on repeat in our home all summer long. It’s a weeknight staple, one to make for guests and it is effortless to make.

If there’s one dish that feels like summer in a bowl but can still be made year-round, it’s this tomato burrata pasta. We’re talking roasted cherry tomatoes bursting with flavor, garlic sizzling in olive oil, creamy burrata cheese melting into the sauce, and pasta that soaks up every last bit of it. The result is an easy, comforting, restaurant-worthy dish you can make at home in under an hour.

This recipe has quickly become one of my most-requested dinners from both my family and friends. Anytime we have people over, I know I can pull this together without much stress, and it always gets rave reviews. The best part? It only takes a handful of ingredients, most of which you probably already have in your pantry or fridge.

Whether you’re hosting a dinner party, looking for a cozy weeknight dinner, or just want a new way to use that burrata cheese you grabbed at the grocery store, this tomato burrata pasta is going to be your new go-to.

Why You’ll Love This Tomato Burrata Pasta

• Simple but elevated: It uses everyday ingredients but comes together like something you’d order at a fancy Italian restaurant.

• Naturally adaptable: Gluten-free, vegetarian, and customizable with your favorite pasta shape.

• Minimal ingredients: Just 7 main ingredients, plus salt and pepper.

• Ready in under an hour: Most of the work happens in the oven while the tomatoes roast.

• Family-approved: My kids devour this pasta, and it’s one of those meals that feels kid-friendly yet elegant enough for adults.

Ingredients You’ll Need

Here’s what goes into this tomato burrata pasta:

• Cherry tomatoes – I love using cherry or grape tomatoes since they’re naturally sweet and roast beautifully. You can use multicolored ones for a pop of color, too.

• Extra virgin olive oil – The base of the sauce. Good olive oil really shines here.

• Garlic cloves, thinly sliced – Garlic gets roasted with the tomatoes, infusing the entire dish with flavor.

• Red pepper flakes – Just enough heat to balance the sweetness of the tomatoes. Add more if you love spice.

• Pasta – I used gluten-free rigatoni, but penne, fusilli, spaghetti, or bucatini all work.

• Fresh basil – Fresh basil brings brightness and freshness at the end.

• Burrata cheese -The star of the show. Burrata is creamy mozzarella filled with cream, and it melts into the pasta beautifully.

• Parmesan cheese – For extra richness and a salty finish.

Don’t skip the salt and black pepper—they bring everything together.

How to Make Tomato Burrata Pasta

This pasta dish looks fancy, but it’s incredibly simple.

1. Roast the tomatoes:

   • Preheat your oven to 400°F.

   • Arrange cherry tomatoes in a 9×13-inch baking dish.

   • Drizzle with olive oil and toss to coat.

   • Add sliced garlic, red pepper flakes, salt, and black pepper.

   • Roast for 30–35 minutes, until the tomatoes are bursting and caramelized.

2. Cook the pasta:

   • While the tomatoes roast, cook pasta according to package directions.

   • Reserve 1/2 cup of the pasta water before draining.

3. Assemble the dish:

   • Remove roasted tomatoes from the oven.

   • Break burrata into pieces and arrange over the warm tomatoes.

   • Add cooked pasta, tossing gently so the burrata melts into the tomatoes.

   • Add a splash of reserved pasta water if you want it extra saucy.

4. Finish and serve:

   • Top with fresh basil, grated Parmesan, and extra red pepper flakes if desired.

   • Serve warm and watch everyone go back for seconds.

Tips for the Best Tomato Burrata Pasta

• Use ripe, fresh tomatoes: The sweeter the tomatoes, the better the flavor.

• Don’t overcook the pasta: You want it al dente so it holds up to the sauce.

• Add pasta water: This starchy water helps the sauce cling to the noodles and makes it silky.

• Break burrata just before serving: Burrata is best when it’s creamy and fresh.

• Make it your own: Add roasted veggies, swap herbs, or mix in protein.

Variations and Add-Ins

One of the reasons I love this recipe is how versatile it is. Here are a few ideas to switch things up:

• Protein boost: Add grilled chicken, shrimp, or even crispy prosciutto on top.

• Extra veggies: Toss in roasted zucchini, mushrooms, or spinach.

• Herb swap: Try fresh parsley or oregano if you don’t have basil.

• Cheese options: If you can’t find burrata, use fresh mozzarella balls or ricotta for a similar creamy vibe.

• Spicy version: Add more red pepper flakes or a drizzle of chili oil.

What to Serve with Tomato Burrata Pasta

This pasta is hearty enough to stand on its own, but if you’re making a full meal, here are some pairings:

• Garlic bread or crusty sourdough – Perfect for soaking up extra sauce.

• Simple green salad – Something with lemon vinaigrette balances the richness.

• Roasted vegetables – Broccoli, asparagus, or Brussels sprouts work great.

• Wine pairing – A crisp white wine like Sauvignon Blanc or a light red like Pinot Noir complements the flavors beautifully.

Storing and Reheating

If you happen to have leftovers (rare in my house), here’s how to store them:

• Fridge: Store in an airtight container for up to 3 days.

• Reheat: Warm in a skillet over medium heat with a splash of water or olive oil. The burrata won’t be as creamy the next day, but it’s still delicious.

• Freezer: I don’t recommend freezing this dish since burrata doesn’t thaw well.

Why Burrata Makes This Pasta Extra Special

You might be wondering: why burrata instead of mozzarella or Parmesan? Burrata is like mozzarella’s indulgent cousin—it has the same stretchy mozzarella exterior, but inside is a mix of cream and curds. When you cut it open, it’s soft, creamy, and decadent.

In this pasta, the burrata melts into the roasted tomatoes and garlic, creating a creamy sauce without needing heavy cream or butter. It feels luxurious but light at the same time.

A Comforting Meal for Any Season

Even though this tomato burrata pasta screams summer with its fresh tomatoes and basil, I make it all year. In the colder months, roasted tomatoes bring brightness and comfort, and in the warmer months, it’s the easiest way to highlight peak-season tomatoes.

It’s also one of those dishes you can make for pretty much any occasion:

• Weeknight dinners when you want something simple but satisfying.

• Date nights at home when you want a romantic, restaurant-worthy meal without leaving the house.

• Dinner parties because it looks beautiful in the serving dish and always impresses guests.

FAQs About Tomato Burrata Pasta

Can I use a different type of pasta?
Yes! Rigatoni holds the sauce well, but spaghetti, penne, or fusilli all work.

What if I can’t find burrata?
Use fresh mozzarella or dollops of ricotta cheese as a substitute. It won’t be exactly the same, but it’s still creamy and delicious.

Do I have to roast the tomatoes?
Yes—you want them roasted until they burst. That’s what creates the sweet, caramelized flavor that makes this dish so good.

Is this recipe gluten-free?
It can be! I use gluten-free rigatoni, but feel free to use your favorite pasta.

Can I make this ahead of time?
You can roast the tomatoes ahead of time, but I recommend adding the burrata and pasta just before serving for the best texture.

This tomato burrata pasta is everything I want in a meal – fresh, creamy, comforting, and full of flavor. It proves that you don’t need dozens of ingredients or complicated steps to make something that feels special. With roasted tomatoes, garlic, basil, and burrata doing all the heavy lifting, this recipe is one you’ll come back to again and again.

If you make this, please tag me so I can see your creations. I love seeing how you all bring these recipes to life in your own kitchens!

A Few Other Delicious Pasta Dishes to Try:

10-minute Creamy Pesto Pasta (quick + easy)

Crockpot Creamy Chicken Pasta (dairy-free + gluten-free)

Marry Me Chicken Pasta (gluten-free)

Mexican Street Corn Pasta Salad