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    You are here: Home / Recipes / Menu / Pasta + Grains + Beans / Pasta with Cherry Tomatoes

    Pasta with Cherry Tomatoes

    May 29, 2020 · 35 Comments

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    A simple and very easy to make pasta with cherry tomatoes recipe that’s bursting with flavor, celebrating the summer’s fresh tomato bounty and topped with luxuriously creamy burrata!

    Cherry Tomato Confit, Burrata & Pappardelle on a pink plate with chili flakes. Overhead shot, left side is cut off, on grey background.

    This tomato confit & burrata pasta is what summer is all about. Simple to prepare. Very few ingredients, each packed with flavor.  These long, warm summer days are just as much about playing outside as they are in the kitchen I say!

    The dish came to me in a dream. I wish you all a deliciously similar dream this summer.

    Why this Recipe Works:

    • The long, slow roasting of the tomatoes brings out their natural sweetness and concentrates their flavor so they’re literally bursting with it!
    • The spice in the chili flakes and lusciously creamy burrata balance the sweetness in the tomatoes.
    • We take full advantage of the extra virgin olive oil, using it both to roast the tomatoes and garlic and creating a sauce that coats the pasta beautifully, minimizing food waste in the most delicious of ways.
    • This pasta dish works just as well for as easy weeknight meal as it does for wowing your guests while entertaining.

    A big dark wooden bowl of rainbow pasta, burrata and cherry tomato confit. Overhead shot on a light background.

     What is Tomato Confit

    Tomato confit may sound all fancy schmancy but please don’t be intimidated by the word confit. All confit means is any type of food cooked slowly over a long period of time. That’s it! Here we are cooking the tomatoes in olive oil with garlic, basil, salt, and pepper. The oven is pretty much does all the confit work while we get to enjoy these long summer days ~ yaya!

     Tomato confit is also the answer to tomato impatience.These early summer tomatoes don’t have the same concentrated flavor as those that have been basking in the heat of the summer sun, at the height of the summer.

     Tomato confit transforms cherry tomatoes into preciously delectable jewels that melt in your mouth.

    How to Make this Recipe

    Place cherry tomatoes on a baking dish with garlic, basil, olive oil salt and pepper, while the tomatoes are in the oven cook your pasta, mix pasta with cherry tomato confit, top with burrata, season and enjoy!

    Please see my (quasi) step-by-step guide with the corresponding pics below.

    Cherry tomato confit in the process of being made. Deep red, and yellow tomatoes with lots of green and purple basil and thinly sliced garlic. Overhead shot.
    arrange tomatoes, basil and garlic
    Cherry tomato confit in the process of being made. Deep red, and yellow tomatoes with lots of green and purple basil and thinly sliced garlic, salt, pepper and chili flakes. Overhead shot.
    add olive oil, salt, pepper, and chili flakes
    Cherry Tomato Confit in lots of olive oil. Post oven.
    and bake
    Cherry Tomato Confit and Pappardelle on a pink plate. Overhead shot on grey background.
    cook pasta and add tomato confit
    Cherry Tomato Confit and Pappardelle on a pink plate. Side angle shot on grey background.
    pre-burrata!
    Cherry Tomato Confit, Burrata & Pappardelle on a pink plate with chili flakes. Overhead shot on grey background.
    then add the burrata
    Cherry Tomato Confit, Burrata & Pappardelle on a pink plate with chili flakes. Side angle shot, left side is cut off, on grey background.
    voila you're all done!
    Cherry Tomato Confit, Burrata & Pappardelle on a pink plate with chili flakes. Overhead shot, right side is cut off, on grey background.
    it's so pretty!

    Cooks Tip

    • DO NOT RINSE YOUR PASTA! Ever for a warm dish! The starch in the water is what helps the sauce adhere to the pasta.
    • Take careful note of pasta cooking time to enjoy it perfectly al dente.
    • Not all burrata is created equal. Splurge on the good stuff if possible!
    • Enjoy any extra infused olive oil with good bread or just a spoon (that’s what I do! It’s simply that damn good).
    • I left the stems on the cherry tomatoes purely for presentation purposes; to de-stem or not to de-stem is completely up to you.

    I love making this cherry tomato pasta all summer long and it's too pretty not to take a gagillion pics of it! See below for a gagillion more pics from this shoot!

    overhead shot of pappardelle pasta and burrata with roasted cherry tomatoes and garlic.

    Stoked on summer tomatoes! We are too!
    Check out our Tomato Confit, Tomato, Strawberry & Watermelon Gazpacho, Baked Feta with Tomatoes, Tomato Galette, Tomato Puff Pastry Tart, and Chicken with Tomatoes!

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Let’s make waves in the kitchen!

    Cherry tomato confit pre-oven on top and post oven on the bottom.
    Cherry Tomato Confit and Burrata Pasta on a pink plate, overhead shot.
    Cherry Tomato Confit, Burrata & Pappardelle on a pink plate with chili flakes. Overhead shot, left side is cut off, on grey background.
    Print Recipe
    5 from 14 votes

    Pasta with Cherry Tomatoes

    A simple and easy pasta recipe bursting with flavor, celebrating the summer’s cherry tomato bounty and topped with indulgently creamy burrata.
    Prep Time15 mins
    Cook Time1 hr
    Total Time1 hr 16 mins
    Course: Main Course
    Cuisine: Californian
    Servings: 6
    Author: Daniela Gerson

    Ingredients

    • 2 pints cherry tomatoes any variety will do, I like to go with as many colors as I can find, stemmed or un-stemmed
    • 16 oz dried pasta any shape/size
    • 1.5 cups olive oil extra virgin
    • 3 balls Burrata 8 oz/balls
    • 5 cloves garlic sliced
    • 6 sprigs basil
    • chili flakes to taste
    • kosher salt
    • pepper

    Instructions

    • Preheat oven to 300 degrees. Place the tomatoes in a single layer in a baking dish. Add the garlic slices and basil sprigs. Pour the oil over the tomatoes and season generously with salt and pepper. Add a touch of chili flakes to taste. Bake for 1 hr.
    • While the tomatoes are in the oven fill a large pot with salted water and cook the pasta, according to the package instructions, until al dente, drain and put in a serving bowl.
    • Remove the tomatoes from the oven, discard the basil sprigs and pour the olive oil from the tomatoes on top of the pasta and toss gently.
    • Place the cherry tomatoes and garlic on top of the pasta and toss lightly, preferably with your hands.
    • Break chunks of burrata off and place on top of the pasta.
    • Season, to taste, with more salt, pepper, and chili flakes.
    • Enjoy!

    Notes

    • DO NOT RINSE YOUR PASTA! Ever for a warm dish! The starch in the wateris what helps the sauce adhere to the pasta.
    • Take careful note of pasta cooking time to enjoy it perfectly al dente.
    • Not all burrata is created equal. Splurge on the good stuff if possible!
    • Enjoy any extra infused olive oil with good bread or just a spoon (that’s what I do! It’s simply that damn good).
    • I left the stems on the cherry tomatoes purely for presentation purposes; to de-stem or not to de-stem is completely up to you.

    So I just made it again and it was too stunning not to capture... enjoy!

    cherry tomatoes on a baking sheet with garlic heads cut in half.
    tomatoes and garlic
    close up shot of cherry tomatoes with basil on a baking sheet with garlic heads cut in half.
    add basil

    cherry tomatoes with basil on a baking sheet with garlic heads cut in half, on a black background.

    cherry tomatoes with basil, garlic heads cut in half, salt and pepper on a baking sheet.
    add salt and pepper
    side angle shot of cherry tomatoes with basil, garlic heads cut in half, salt and pepper on a baking sheet.
    pre-oven
    Post oven side angle shot of cherry tomatoes with basil, garlic heads cut in half, salt and pepper on a baking sheet.
    post-oven
    overhead post oven shot of cherry tomatoes with basil, garlic heads cut in half, salt and pepper on a baking sheet on a black background.
    with basil
    side angle and horizontal shot of a cherry tomato resting on a cut side of garlic.
    how preciously stunning on these tomatoes on the vine?
    overhead post oven and close up shot of cherry tomatoes with garlic heads cut in half, salt and pepper on a baking sheet.
    without basil
    overhead shot of the roasted cherry tomatoes and garlic with pappardelle pasta.
    then comes the pasta!

    side angle shot of the roasted cherry tomatoes and garlic with pappardelle pasta.side angle shot of the roasted cherry tomatoes and garlic with pappardelle pasta.overhead shot of pappardelle pasta and burrata with roasted cherry tomatoes and garlic.side angle shot of roasted cherry tomatoes with burrata, roasted garlic, chili flakes, salt and pepper.

    overhead shot of the pasta with cherry tomatoes, burrata, garlic chili flakes, salt and pepper arranged on a baking sheet on a white background.
    ALL DONE!

     

    Cherry Tomato Confit and Burrata Pasta on a pink plate, overhead shot.
    « Pasta with Peas
    Strawberry-Rhubarb Galette »

    Reader Interactions

    Comments

    1. Vanda says

      September 20, 2018 at 9:06 pm

      5 stars
      F A B U L O U S
      I live 30 minutes (20 if I’m driving) from a water buffalo farm so I am never without fresh ricotta and burrata. Ricotta with chunks of dark chocolate, a wee bit of sugar, and your favourite whiskey is pretty delightful. Thanks for this! Site is so tasteful (wow, no pun intended)

      Reply
      • Daniela says

        September 20, 2018 at 9:08 pm

        Absolute pleasure and thanks for your comment! Am absolutely positively dying to try ricotta like that now...yum!!! Thanks for sharing :).

        Reply
    2. Jacqueline Gerson says

      September 21, 2018 at 12:11 am

      5 stars
      Love, love, love this pasta ???

      Reply
      • Daniela says

        September 25, 2018 at 11:49 pm

        Thank you so very much!

        Reply
    3. Dan from Platter Talk says

      May 06, 2019 at 12:12 pm

      5 stars
      I nearly gave my first born the middle name of burrata; I love it that much. That said, I am always looking for new ways to celebrate its creamy taste and can't wait to try it in this luscious creation that you have shared with us!

      Reply
      • Daniela says

        May 06, 2019 at 10:31 pm

        Hahahaha that is funny Dan! I'm a big time lover of burrata too! Simply thinks it makes every dish better. Thanks so much for the super sweet feedback. And please let me know how it goes after ya make it... I'd absolutely love to hear :)!

        Reply
    4. Gloria | Homemade & Yummy says

      May 06, 2019 at 1:04 pm

      5 stars
      OK..this is pasta perfection on a plate. Pour me a glass of wine and I am a happy girl. Look at that rainbow pasta. Where do you get that?? Burrata...well you don't have to ask me twice.

      Reply
      • Daniela says

        May 06, 2019 at 10:30 pm

        You are too cute Gloria!!! Will so happily pour ya a glass of wine and share my plate with you! I got that rainbow pasta and the SF Ferry building. Thanks so much for the super sweet feedback :).

        Reply
    5. Elaine Benoit says

      May 07, 2019 at 5:26 am

      5 stars
      This dish looks like absolute perfection! I love everything about it and can't wait to serve it at my next dinner party which is a mere two weeks away! I love slow cooked tomatoes and that cheese looks fun! Now, I'm going on a mission to find it so I can make your dish!

      Reply
      • Daniela says

        May 29, 2019 at 8:36 am

        Awesome Elaine!!! So super stoked to hear that you're making this for your next dinner party! Please let me know how it goes after :). And thanks so much for the super sweet feedback ~ love and appreciate it!

        Reply
    6. Jenni LeBaron says

      May 07, 2019 at 11:55 am

      5 stars
      This is perfect for summer. I can't wait until my tomato plants are bursting with fresh tomatoes specifically for recipes like this. Also, Burrata is probably one of the best things in life so I am all in for any dish that uses it!

      Reply
      • Daniela says

        May 09, 2019 at 10:57 am

        Thanks so much for the feedback Jenni and that's so super rad that you're growing your very own tomatoes! I dream of doing that someday.... would love to hear how this goes after ya make it too :).

        Reply
    7. Aleta says

      May 07, 2019 at 1:48 pm

      5 stars
      YUMMMM this tomato confit looks incredible! I love the spices you've chosen and your tips are super helpful. Besides that, your photography is stunning! I want to reach through this screen, with my fork, and dive on in 😛

      Reply
      • Daniela says

        May 09, 2019 at 10:56 am

        Hehehe.... so stoked to hear that Aleta! And I share with pleasure! Feel free to dive right in :)!

        Reply
    8. Danielle Wolter says

      May 07, 2019 at 7:09 pm

      5 stars
      i am just loving the simple fresh flavors in this recipe - what a great idea! Burrata is soooo delicious, especially with tomatoes.

      Reply
      • Daniela says

        May 09, 2019 at 10:56 am

        Absolutely positively agreed on the deliciousness of Burrata Danielle!!! And thanks so much for the super sweet feedback... I really appreciate it :)!

        Reply
    9. Loreto and Nicoletta Nardelli says

      May 09, 2019 at 8:01 am

      5 stars
      Yes, also for burrata, they are not all created equal. If you get the good stuff, it is an experience hard to forget. Like when you pair it with al dente pasta (not rinsed, thank you for saying that!) and confit tomatoes! 🙂

      Reply
      • Daniela says

        May 09, 2019 at 10:55 am

        Absolutely positively agree Loreto!!! And good burrata sure is worth it! Especially when there's few other ingredients that it can really shine. Thanks so much for the sweet feedback :).

        Reply
    10. Tammy says

      May 09, 2019 at 8:57 am

      5 stars
      Your photos are absolutely stunning! This meal is like my dream pasta dinner. I need this in my life right now...perfect meal to end the week with. Loving the flavor profile <3

      Reply
      • Daniela says

        May 09, 2019 at 10:53 am

        Thanks so much for the super sweet feedback Tammy!!! Love reading that my meal is like your dream :). And I agree that ya do need this in your life!

        Reply
    11. Claire | The Simple, Sweet Life says

      May 09, 2019 at 6:49 pm

      Your food photos are absolutely stunning!! Everything is so colorful and perfectly styled. I could just stare at these photos all day.

      Reply
      • Daniela says

        May 10, 2019 at 11:11 am

        Sooooo super stoked to hear that Claire! And you're more than welcome to stare at my pics all day :). I'm def a very colorful food kinda gal and have wayyyyyy too much fun styling my dishes!

        Reply
    12. Carrie | Clean Eating Kitchen says

      May 10, 2019 at 7:45 am

      5 stars
      I've recently discovered burrata and I can't get enough! Such a pretty pasta dish with so much flavor! I can't wait to try this at home!

      Reply
      • Daniela says

        May 10, 2019 at 11:10 am

        Burrata is the BEST! After I had it for my first time I never wanted to eat mozzarella again... :). Thanks so much for the super sweet feedback Carrie and please let me know how it goes after you make this... I'd absolutely love to hear :).

        Reply
    13. Marisa F. Stewart says

      May 12, 2019 at 12:18 pm

      5 stars
      Yes, please!! Do you deliver?? The pasta looks fabulous and don't you just adore purple basil. That's the first thing that goes into our garden. The stuff is wonderful. And burrata, oh my heart starts beating faster just at the thought. This is one recipe that is on my roster ASAP!!

      Reply
      • Daniela says

        May 13, 2019 at 12:56 pm

        So super stoked to hear that Marisa and thanks so much for the super sweet feedback! And I really appreciate that you noticed purple basil and YES I love it! That's so super rad that you grow your own! I deliver and share with pleasure :).

        Reply
    14. Kylie | Midwest Foodie says

      May 12, 2019 at 6:54 pm

      5 stars
      You had me at burrata!! Everything is better with burrata and this recipe is proof of that! Can't wait to try this one for my next ladies night. Thanks for a great recipe!

      Reply
      • Daniela says

        May 13, 2019 at 12:55 pm

        Absolute pleasure Kylie and I'm couldn't agree more about everything being better with burrata! It's a game-changer on dishes! Super stoked to hear you're making this for your next ladies night... please let me know how it goes :).

        Reply
    15. Mariana Carvallo says

      May 22, 2020 at 1:48 pm

      This pasta is so amazing! I had the pleasure of tasting it yesterday and was delicious!! Simple but tons of flavor!
      Perfect summer dish!! 💜

      Reply
      • Daniela Gerson says

        May 25, 2020 at 4:25 pm

        You are too cute Mariana! Muchisimas gracias :-)!!! I'm going to upload the new pics from last week to this post too!

        Reply
    16. Amanda says

      June 03, 2020 at 2:29 pm

      5 stars
      You had me at burrata! I can't think of a better summer pasta. It was unbelievably delicious and super simple. Definitely making this again!

      Reply
      • Daniela Gerson says

        June 06, 2020 at 9:20 am

        Yesssss!!!! So super stoked to hear that Amanda! And yes exactly so simple and so delicious! I actually just made this again too and am blown away by all the flavor with such little ingredients. And believe that burrata simply makes life better :-):):).

        Reply
    17. Phil C says

      August 02, 2020 at 10:25 am

      Hi and thanks for posting the recipe which I shall try, I'm a little confused whether the idea is to use a few peeled and sliced garlic cloves or entire heads sliced across, per the photos? Many thanks

      Reply
      • Daniela Gerson says

        August 02, 2020 at 12:16 pm

        Hi Phil and I'm sorry the garlic part is confusing. Really both ways work! The initial idea is to use a 5 garlic cloves sliced, like the recipe says. When I made it again a few weeks ago and uploaded all the new images with the red tomatoes on the vine, I played around with leaving the garlic heads whole and slicing them in half horizontally. I'm a huge garlic fan and there's def more garlic in the dish if you confit the whole heads (I'm a more garlic the better kinda gal :)). The recipe was written for individual cloves but in a nutshell both ways work! I'll clarify this in the post. So stoked you're making this and please lemme know if you have any other questions + how it comes out :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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