Let me tell you that this burrata pasta with burrata and burst cherry tomatoes is amazing because a) it tastes delicious (of course!) b) it requires (almost) zero cooking. Really, not kidding! The only cooking required is roasting your cherry tomatoes and cooking the pappardelle. That’s it! Did I mention that it only uses 5 ingredients too? Pasta can’t get any better than that, trust me!
Plus, burrata is life. The only thing that can rival it is the fresh mozzarella di bufala from Sperlonga. When you roast the cherry tomatoes, they get this sweet flavor where they almost taste like candy. The tomatoes combined with the burrata and basil make the most amazing flavor combination, and the pasta is the perfect way to soak them all up.
So let’s get straight into it!
Pappardelle with burrata and burst cherry tomatoes – step by step
Place cherry tomatoes on a parchment-lined baking sheet and season them with olive oil, salt and pepper. Roast in the oven for 35-40 minutes until burst, wrinkly and they’ve released their juices (photos 1 and 2).
Cook pappardelle to al dente and add them to a large bowl (photo 3).
Add tomatoes, parmesan, and basil to pasta (photos 4, 5 and 6).
Mix all ingredients and add pasta water if necessary (photos 7 and 8).
Plate the pasta, and add burrata, extra basil, olive oil, salt and pepper (photo 9).
Tips for Making These Pappardelle with Burrata and Burst Tomatoes
- Only add additional pasta water if your pasta needs more moisture. If your tomatoes release enough juices, you probably won’t need to add the pasta water
- When you’re eating the pasta, mix the burrata in and it will add a cream-like texture to the dish
- I used pappardelle in this pasta, but any long pasta will do. Spaghetti, linguine, fettucine, etc. And if you’re in a real pinch, even short pasta like penne or rigatoni would work well.
Other Pasta Recipes You Might Like:
- Penne pasta with lemony ricotta, zucchini and arugula
- Easy fettucine with bacon, peas and asparagus
- Pina’s Sunday ragu
If you’ve tried making these 5- Ingredient Pappardelle with Burrata and Burst Cherry Tomatoes or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you! You can also FOLLOW ME on INSTAGRAM, FACEBOOK, TWITTER, and PINTEREST to see more delicious food and what I’ve been up to.
Pappardelle with burrata and burst cherry tomatoes
This recipe requires (almost) no cooking! All that's required is is oven roasting the tomatoes and boiling pasta water. The falvours of the burrata, tomatoes and fresh basil are a classic combination and the flavors work amazingly well together. Your perfect "no cook" pasta!
- 4 cups cherry tomatoes
- 2 tbsp olive oil plus more for finishing
- salt and pepper to taste
- 300 grams pappardelle
- 3/4 cups grated parmesan cheese
- 1/2 cup pasta water (only if needed)
- 1 ball burrata
- 5-6 basil leaves
Preheat oven to 400°F. Place cherry tomatoes on a parchment-lined baking sheet and season with olive oil, salt and pepper. Place in the oven.
Roast the tomatoes until they've burst, are wrinkled and release their juices, about 35 minutes. Remove from the oven.
About half way into the roasting of the tomatoes, boil pasta water, salt it, and cook the pappardelle to al dente. Reserve half cup of pasta water.
Place pasta in a bowl and add cherry tomatoes along with the accumulated juices, parmesan, and fresh basil. Mix well. Add pasta water only if needed.
Add pasta to individual serving bowls and top with burrata, more parmesan, more basil, olive oil, salt and pepper.
- Only add additional pasta water if your pasta needs more moisture. If your tomatoes release enough juices, you probably won't need to add the pasta water
- When you're eating the pasta, mix the burrata in and it will add a cream-like texture to the dish
- I used pappardelle in this pasta, but any long pasta will do. Spaghetti, linguine, fettucine, etc. And if you're in a real pinch, even short pasta like penne or rigatoni would work well.