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Creamy Roasted Cherry Tomato Pasta Recipe with Burrata and Basil Made Easy

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A quick and easy creamy roasted cherry tomato pasta with burrata and basil that combines sweet caramelized tomatoes with luscious cheese and fresh herbs for a comforting yet sophisticated dish.

Ingredients

Scale
  • 2 cups (450g) cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) Parmesan cheese, finely grated
  • 1 ball (about 4 oz/115g) burrata cheese, torn into pieces
  • 1/4 cup fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • 8 oz (225g) pasta (spaghetti, linguine, or penne)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Rinse and halve about 2 cups (450g) of cherry tomatoes. Spread them cut-side up on the baking sheet, drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, and optional red pepper flakes. Toss gently to coat evenly.
  3. Place the baking sheet in the oven and roast for 20-25 minutes until tomatoes are soft, slightly blistered, and their juices are bubbling.
  4. While tomatoes roast, bring a large pot of salted water to a boil. Add 8 oz (225g) pasta and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup of pasta water before draining.
  5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  6. Carefully transfer the roasted tomatoes and their juices to the skillet. Pour in 1/2 cup (120ml) heavy cream and stir gently to combine. Let it simmer on low heat for 3-5 minutes to thicken slightly.
  7. Stir in 1/2 cup (50g) finely grated Parmesan cheese. Season with salt and pepper to taste.
  8. Add the drained pasta to the skillet, tossing to coat. If the sauce feels too thick, add reserved pasta water a few tablespoons at a time until desired creamy consistency is reached.
  9. Remove the skillet from heat and fold in torn basil leaves (about 1/4 cup).
  10. Serve pasta in bowls and top each portion with torn pieces of burrata cheese (about 4 oz/115g total). Let the burrata melt slightly from the heat of the pasta.

Notes

Reserve pasta water to adjust sauce consistency. Avoid overcooking garlic to prevent bitterness. Use fresh burrata for best creaminess. Roasting tomatoes enhances sweetness and flavor. Burrata topping is best added fresh; store separately if refrigerating leftovers.

Nutrition

Keywords: creamy pasta, roasted cherry tomatoes, burrata, basil, easy dinner, quick pasta recipe, vegetarian pasta

Find it online: https://tablemira.com/creamy-roasted-cherry-tomato-pasta-recipe-with-burrata-and-basil-made-easy/