Roasted tomatoes bursting with umami flavor pair with rich and creamy burrata for the ultimate comfort summer pasta.
The long, slow roasting of the tomatoes brings out their natural sweetness and concentrates their flavor. Burrata elevates the dish from simple to sublime and makes our pasta really shine.
Ingredients: Burst tomatoes. Creamy, melty burrata. Pasta. Garlic and olive oil. Fresh savory basil. Chili Flakes. S&P.
Few ingredients. Each packed with flavor.
The beauty of this dish is in its simplicity. It’s what summer cooking is all about – highlighting fresh and local produce at the peak of their season in an easy way with minimal prep.
Why this Recipe Works:
- Bursting with Umami! The heat concentrates the tomatoes natural sugars for a sweeter, deeper, and richer tomato flavor bursting with a savory-sweetness.
- Balance of Flavor: Sweet tomatoes pair with creamy burrata, savory basil and a hint of spice.
- No Food Waste. Roast the tomatoes in olive oil and re-purpose the infused oil to create the pasta sauce, minimizing food waste.
Enjoy this pasta as a comforting weeknight meal or make it to wow your guests while entertaining.
Tomatoes are in peak season in California June through September.
Food taste best grown in its own season. The arrival of summer brings a bounty of tomatoes in all sorts of colors, sizes and flavor profiles. There’s over 15,000 varieties, with varying degrees of acidity ranging in flavor from mild to sweet to tangy to smokey.
Heirloom tomatoes really DO come in every color of the rainbow!
How to Make this Recipe
- Place tomatoes on a baking dish with garlic, basil, olive oil, salt and pepper and roast.
- While the tomatoes are roasting in the oven, cook your pasta.
- Combine pasta with cherry tomato confit and infused oil. Taste and season with extra salt and red pepper flakes, adjusting heat level and seasoning to your liking.
- Top with burrata. And fresh herbs such as basil (optional).
Pro-Tip: Save your pricey olive oil and use a milder, less expensive one. The tomatoes, garlic and herbs infuse the oil, and any nuanced character will be lost in this process. The result is deeply fragrant and flavorful.
Please see my (quasi) step-by-step guide with the corresponding pics below.
Cooks Tip
- When possible, buy local and organic cherry organic tomatoes directly from a farm or farmer’s market.
- Not all burrata is created equal. If possible, splurge on the good stuff!
- Save your pricey olive oil and use a milder, less expensive one. The tomatoes, garlic and herbs infuse the oil, and any nuanced character will be lost in this process.
- DO NOT RINSE YOUR PASTA! The starch in the water helps the sauce adhere to the pasta.
- Pasta is best served immediately, and leftovers will keep in the fridge for 3-5 days.
- Tomato confit will keep covered in olive oil up to 1 month in the fridge and up to 3 in the freezer.
Check out our Tomato Confit, Watermelon Gazpacho, Baked Feta with Tomatoes, Tomato Galette, and Tomato Puff Pastry Tart!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and share it on Instagram with the tag @DanielaGerson! You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Pasta with Burrata
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
- When possible, buy local and organic cherry organic tomatoes directly from a farm or farmer’s market.
- Not all burrata is created equal. If possible, splurge on the good stuff!
- Save your pricey olive oil and use a milder, less expensive one. The tomatoes, garlic and herbs infuse the oil, and any nuanced character will be lost in this process.
- DO NOT RINSE YOUR PASTA! The starch in the water helps the sauce adhere to the pasta.
- Pasta is best served immediately, and leftovers will keep in the fridge for 3-5 days.
- Tomato confit will keep covered in olive oil up to 1 month in the fridge and up to 3 in the freezer.
So I just made it again and it was too stunning not to capture... enjoy!
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)
Absolute pleasure and thanks for your comment! Am absolutely positively dying to try ricotta like that now...yum!!! Thanks for sharing :).
Love, love, love this pasta ???
Thank you so very much!
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!
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 :)!
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.
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 :).
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!
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!
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!
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 :).
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 😛
Hehehe.... so stoked to hear that Aleta! And I share with pleasure! Feel free to dive right in :)!
i am just loving the simple fresh flavors in this recipe - what a great idea! Burrata is soooo delicious, especially with tomatoes.
Absolutely positively agreed on the deliciousness of Burrata Danielle!!! And thanks so much for the super sweet feedback... I really appreciate it :)!
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! 🙂
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 :).
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
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!
Your food photos are absolutely stunning!! Everything is so colorful and perfectly styled. I could just stare at these photos all day.
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!
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!
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 :).
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!!
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 :).
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!
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 :).
This pasta is so amazing! I had the pleasure of tasting it yesterday and was delicious!! Simple but tons of flavor!
Perfect summer dish!! 💜
You are too cute Mariana! Muchisimas gracias :-)!!! I'm going to upload the new pics from last week to this post too!
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!
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 :-):):).
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
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 :).