Looking for a tasty summer dish that will be done and ready to eat in 30 minutes? This Roasted Cherry Tomato and Burrata Pasta is a simple, elegant, and deeply flavourful pasta dish that makes the most of peak-season cherry tomatoes – sweet, juicy, and bursting with flavour. It’s perfect for a summer evening and comes together quick enough for you to enjoy the rest of your evening!
Ingredients (Serves 2–3)
- For the roasted tomatoes:
- 2 pints cherry or grape tomatoes
- 4 cloves garlic, smashed
- 3 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp red pepper flakes (optional)
- A few sprigs of fresh thyme or oregano
For the pasta:
- 200g (7 oz) spaghetti or bucatini
- 1 ball burrata cheese
- 1 small handful fresh basil, torn
- Zest of ½ lemon (optional)
- Grated Parmesan (optional, for serving)
Method
Step 1 – Roast the tomatoes. Preheat your oven to 200°C. On a baking tray, toss tomatoes with olive oil, smashed garlic, salt, pepper, red pepper flakes, and herbs. Roast for 20–25 minutes until tomatoes are blistered and bursting.
Step 2 – Cook the pasta, boil a large pot of salted water. Cook pasta until just al dente, reserve ½ cup of pasta water, and drain.
Step 3 – Combine in a large bowl or skillet. Toss the hot pasta with the roasted tomatoes and all their juices. Add a splash of reserved pasta water if it needs loosening. Stir in lemon zest and torn basil.
Step 4 – Serve. Plate the pasta and gently tear the burrata over the top of each serving. Drizzle with a bit more olive oil and crack fresh pepper on top. Add Parmesan if you like (though it’s rich enough without).
