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5 from 14 votes

Pasta with Burrata

Roasted tomatoes bursting with umami flavor pair with rich and creamy burrata for the ultimate comfort summer pasta.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 16 minutes
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

  • 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.
Did you make this recipe? Please share and tag @DanielaGerson! I'd love to see how you're making colorful waves in the kitchen!