Description
A delightful pasta dish featuring roasted tomatoes, creamy burrata, and fresh basil, perfect for quick dinners or special occasions.
Ingredients
Scale
- 12 oz spaghetti or fettuccine
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly cracked black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup fresh basil leaves, torn
- 8 oz burrata cheese
- 2 tablespoons balsamic glaze (optional)
- Freshly grated Parmesan, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cherry tomatoes on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and minced garlic.
- Roast the tomatoes for 20–25 minutes until they are blistered and caramelized.
- Meanwhile, cook the pasta in a pot of salted boiling water according to package instructions. Reserve 1/2 cup of pasta water before draining.
- In a large skillet, combine the roasted tomatoes (with all their juices) and the cooked pasta. Add the reserved pasta water over low heat and stir to coat.
- Gently mix in the torn basil leaves until just wilted.
- Plate the pasta and tear the burrata over the top while still warm so it melts slightly into the sauce.
- If using, drizzle with balsamic glaze and top with Parmesan, more basil, and red pepper flakes if desired.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep burrata separate until ready to serve for the best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 30mg
Keywords: pasta, roasted tomatoes, burrata, basil, vegetarian meal