A simple and easy to make pasta recipe bursting with flavor, celebrating the summer’s fresh cherry tomato bounty with olive oil, garlic, basil and chili flakes, all topped with indulgently creamy burrata.
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.
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
Cooks Tip
- 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.
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 & Burrata Pasta
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.
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 :).