What the heck is this?
This is what happens when your basic pasta dinner grows up, moves to Italy, and starts hosting wine nights. Roasted cherry tomatoes get all sweet and jammy in the oven, bursting with flavor and just begging to be tossed with spaghetti. Add fresh basil, garlic, a drizzle of good olive oil — and then you crown the whole thing with a creamy burrata that melts like a dream right into the noodles. It’s elegant. It’s rustic. It’s basically your passport to the Amalfi Coast, minus the plane ticket.
Why You’ll Love This Recipe
✔ One sheet pan + one pot = minimal dishes, maximum flavor.
✔ That burrata? Pure creamy decadence.
✔ Roasting the tomatoes makes them next-level sweet and intense.
✔ It’s impressive enough for guests but easy enough for Tuesday.
✔ Naturally vegetarian, and no one’s going to miss the meat.
The Good Stuff You’ll Need
For the Roasted Tomatoes:
2 pints cherry or grape tomatoes
4 cloves garlic, thinly sliced
3 tbsp olive oil
1/2 tsp crushed red pepper flakes (optional, but highly recommended)
Kosher salt + freshly cracked black pepper
For the Pasta:
12 oz spaghetti (or bucatini if you’re feeling fancy)
Salted water for boiling
Reserved pasta water (about 1/2 cup)
For Finishing:
1–2 balls fresh burrata
Fresh basil, torn or chopped
Extra olive oil
Flaky sea salt (optional but extra delicious)
Let’s Do This
Step 1: Roast Those Tomatoes
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cherry tomatoes and sliced garlic with olive oil, red pepper flakes, salt, and pepper. Spread them out in a single layer. Roast for 25–30 minutes, until the tomatoes are blistered, juicy, and just starting to collapse. Your kitchen will smell heavenly.
Step 2: Cook the Pasta
While the tomatoes roast, bring a large pot of salted water to a boil and cook your spaghetti until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 3: Toss It All Together
Once the pasta is drained and the tomatoes are jammy and gorgeous, scrape all those roasted goodies — oil, garlic, and tomato juices included — straight into the pot with the pasta. Toss to coat, adding a bit of the reserved pasta water to help everything come together. Taste and adjust seasoning.
Step 4: Burrata Time
Plate the pasta and immediately top each portion with a big, glorious ball of burrata. Tear it open gently so the creamy center spills out. Add torn basil leaves, a drizzle of olive oil, and a pinch of flaky salt if you’re going full gourmet.
Serving Suggestions
Pair with crusty bread (for mopping, obviously) and a crisp white wine or sparkling water with lemon. A side arugula salad with balsamic vinaigrette completes the vibe. This also makes a great “I made this in 30 minutes but still deserve compliments” dinner party dish.
Switch It Up
Add protein: Throw in grilled shrimp or rotisserie chicken.
Make it heartier: Add sautéed spinach or roasted zucchini.
Spice it up: Stir in a spoonful of Calabrian chili paste.
No burrata? Use torn fresh mozzarella or a dollop of ricotta.
Make-Ahead Tips
Roast the tomatoes ahead of time and store in the fridge for up to 3 days — reheat gently before tossing with pasta.
You can even cook the pasta early and toss everything together just before serving.
Questions People Actually Ask
Q: What’s the difference between burrata and mozzarella?
A: Burrata is mozzarella’s fancier, creamier cousin. It has a solid outer shell but the inside is soft, creamy stracciatella. Basically, it melts like a dream.
Q: Can I use dried basil?
A: If you must. But fresh basil takes this from “yum” to “wow.” Worth it.
Q: What other pasta works here?
A: Bucatini, linguine, or even orecchiette all play well — just go with something long and slurpable.
Q: Can I make it vegan?
A: Totally. Skip the burrata or use a dairy-free soft cheese alternative. Just be sure to up the olive oil a bit for richness.
Roasted Cherry Tomato & Burrata Spaghetti: The Fancy-But-Easy Dinner That Feels Like Summer in a Bowl
- Total Time: 40 minutes
- Yield: 4 servings
Description
This is what happens when your basic pasta dinner grows up, moves to Italy, and starts hosting wine nights. Roasted cherry tomatoes get all sweet and jammy in the oven, bursting with flavor and just begging to be tossed with spaghetti. Add fresh basil, garlic, a drizzle of good olive oil — and then you crown the whole thing with a creamy burrata that melts like a dream right into the noodles. It’s elegant. It’s rustic. It’s basically your passport to the Amalfi Coast, minus the plane ticket.
Ingredients
For the Roasted Tomatoes:
2 pints cherry or grape tomatoes
4 cloves garlic, thinly sliced
3 tbsp olive oil
1/2 tsp crushed red pepper flakes (optional, but highly recommended)
Kosher salt + freshly cracked black pepper
For the Pasta:
12 oz spaghetti (or bucatini if you’re feeling fancy)
Salted water for boiling
Reserved pasta water (about 1/2 cup)
For Finishing:
1–2 balls fresh burrata
Fresh basil, torn or chopped
Extra olive oil
Flaky sea salt (optional but extra delicious)
Instructions
Step 1: Roast Those Tomatoes
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the cherry tomatoes and sliced garlic with olive oil, red pepper flakes, salt, and pepper. Spread them out in a single layer. Roast for 25–30 minutes, until the tomatoes are blistered, juicy, and just starting to collapse. Your kitchen will smell heavenly.
Step 2: Cook the Pasta
While the tomatoes roast, bring a large pot of salted water to a boil and cook your spaghetti until al dente. Reserve about 1/2 cup of pasta water before draining.
Step 3: Toss It All Together
Once the pasta is drained and the tomatoes are jammy and gorgeous, scrape all those roasted goodies — oil, garlic, and tomato juices included — straight into the pot with the pasta. Toss to coat, adding a bit of the reserved pasta water to help everything come together. Taste and adjust seasoning.
Step 4: Burrata Time
Plate the pasta and immediately top each portion with a big, glorious ball of burrata. Tear it open gently so the creamy center spills out. Add torn basil leaves, a drizzle of olive oil, and a pinch of flaky salt if you’re going full gourmet.
Notes
Pair with crusty bread (for mopping, obviously) and a crisp white wine or sparkling water with lemon. A side arugula salad with balsamic vinaigrette completes the vibe. This also makes a great “I made this in 30 minutes but still deserve compliments” dinner party dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~480 per serving
- Fat: ~18g
- Carbohydrates: ~60g
- Protein: ~14g