Name: Roasted Tomato Burrata Pasta
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cups cherry tomatoes; 1/4 cup extra virgin olive oil; 6 garlic cloves, sliced thinly; 1/4 teaspoon red pepper flakes; Sea salt and black pepper to taste; 1/2 lb pasta (I used gluten-free rigatoni); 1/4 cup freshly sliced basil; 8 ounces burrata cheese; Freshly grated parmesan cheese for topping

Roasted Tomato Burrata Pasta

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5 from 1 review

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.

Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins

Yield: 5-6 1x

Ingredients

Scale

3 cups cherry tomatoes
1/4 cup extra virgin olive oil
6 garlic cloves, sliced thinly
1/4 teaspoon red pepper flakes
Sea salt and black pepper to taste
1/2 lb pasta (I used gluten-free rigatoni)
1/4 cup freshly sliced basil
8 ounces burrata cheese
Freshly grated parmesan cheese for topping

Instructions

Preheat oven to 400°F.
Arrange tomatoes in a 9×13-inch baking dish. Drizzle with olive oil and toss to coat.
Add garlic, red pepper flakes, salt, and pepper. Roast for 30–35 minutes until tomatoes burst.
Meanwhile, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
Remove tomatoes from oven. Break burrata into pieces and arrange over tomatoes.
Add pasta and toss to combine, adding pasta water if needed.
Garnish with basil, Parmesan, and extra red pepper flakes. Serve warm.

Notes

*Store leftovers in fridge for 3 days. Reheat with splash of water or broth as needed

Author: Rachel Mansfield