Roasted Cherry Tomato & Burrata Spaghetti
Roasted and caramelised cherry tomatoes and garlic with a butter parmesan sauce tossed through perfectly cooked spaghetti and topped with creamy burrata, pine nuts and fresh basil. Roasted cherry tomato & burrata spaghetti, I’ll take two thanks.
Roasted Cherry Tomato & Burrata Spaghetti
Roasted Cherry Tomato & Burrata Spaghetti
Roasted Cherry Tomato & Burrata Spaghetti
Pasta is my weakness. I’ll never not feel like eating it, and roasted cherry tomato & burrata spaghetti is one of my go-to favourites for a weekend lunch or weeknight dinner. It’s especially good when the tomatoes are in peak season.
A pasta like this is surprisingly light and summery, and like many good things, is topped with a balloon of creamy burrata that bursts and oozes into the sauce creating a velvety, tomatoey liquid that I could quite possibly marry if I wasn’t already taken.
Made this and want to try another summery pasta dish? My Posh Pasta Aglio e Olio, New School Pasta Puttanesca, Pasta al Limone are light, and come together quickly so you won't have to spend a long time in the kitchen.
Ok first thing is not to panic, take a few deep breaths then repeat after me… “Hello store manager, start stocking burrata or else.” Jokes aside, to substitute a cheese like this isn’t going to be exact, but my workaround would be fresh mozzarella. It’s not going to burst open, but you could tear it into pieces and stir through the pasta. If you can find Stracciatella, then spoon some it over the pasta (it’s the filling inside the burrata ball). Failing this, opt for a simple creamy ricotta, spoon it over and stir through.
Ingredients and substitutions
How to make it - step by step!
Preheat oven to 200 C / 392 F, place cherry tomatoes and garlic in a roasting dish with olive oil, fennel seeds, chilli flakes, salt and pepper, toss to coat. Bake for 20-25 minutes until tender and the juices leak out to form a sauce.
Meanwhile, cook spaghetti to packet instructions, reserving 1/2 cup of pasta water, then drain.
While the tomatoes are roasting and the spaghetti is cooking, toast your pine nuts in a dry pan on medium heat, season and set aside on a plate, and finely slice your basil leaves.
Add in 50g butter and parmesan to roast tomatoes, stir until melted through, then add pasta and pasta water, and a little more salt and pepper, carefully toss through.
Place burrata in the centre of the pasta, scatter over pine nuts, chopped basil, then break open the burrata, stir through, taste, season and serve.
Preheat oven to 200 C / 392 F, place cherry tomatoes and garlic in a roasting dish with olive oil, fennel seeds, chilli flakes, salt and pepper, toss to coat. Bake for 20-25 minutes until tender and the juices leak out to form a sauce.
Meanwhile, cook spaghetti to packet instructions, reserving 1/2 cup of pasta water, then drain.
While the tomatoes are roasting and the spaghetti is cooking, toast your pine nuts in a dry pan on medium heat, season and set aside on a plate, and finely slice your basil leaves.
Add in 50g butter and parmesan to roast tomatoes, stir until melted through, then add pasta and pasta water, and a little more salt and pepper, carefully toss through.
Place burrata in the centre of the pasta, scatter over pine nuts, chopped basil, then break open the burrata, stir through, taste, season and serve.
Watch the how to video
Watch the how to video
Roasted Cherry Tomato & Burrata Spaghetti
- 200g dried spaghetti
- 5 cloves of garlic
- 1 tsp fennel seeds
- 250g of cherry tomatoes
- 1 tsp chilli flakes
- ⅓ cup parmesan cheese, grated plus extra to serve
- ½ cup reserved pasta water
- 50g butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 burrata cheese
- 1/2 cup basil leaves
- ½ pine nuts
- Preheat oven to 200 C / 392 F, place cherry tomatoes and garlic in a roasting dish with olive oil, fennel seeds, chilli flakes, salt and pepper, toss to coat. Bake for 20-25 minutes until tender and the juices leak out to form a sauce
- Meanwhile, cook spaghetti to packet instructions, reserving 1/2 cup of pasta water, then drain
- While the tomatoes are roasting and the spaghetti is cooking, toast your pine nuts in a dry pan on medium heat, season and set aside on a plate, and finely slice your basil leaves
- Add in 50g butter and parmesan to roast tomatoes, stir until melted through, then add pasta and pasta water, and a little more salt and pepper, carefully toss through
- Place burrata in the centre of the pasta, scatter over pine nuts, chopped basil, then break open the burrata, stir through, taste, season and serve.