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    Home » Pasta

    Burst Cherry Tomato Pasta with Creamy Burrata

    4.6 from 30 votes

    By Pina Bresciani ⁠— September 8, 2018 (updated December 31, 2019) — 4 Comments

    Jump to Recipe Jump to Video

    Let me tell you that this Burst Cherry Tomato Pasta with Creamy Burrata 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. Easy peasy! 

    Burst cherry tomato pasta with burrata in a plate garnished with fresh basil

    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!

    Two bowls of cherry tomato pasta with burrata, and a small bowl of parmesan to the side

    Burst Cherry Tomato Pasta with Creamy Burrata - 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).

    Pappardelle with burrata and burst cherry tomatoes - step by step photos

    Tips for Making These Burst Cherry Tomato Pasta with Creamy Burrata

    • 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.

    Bowl of pappardelle pasta with cherry tomato and burrata sauce with a striped napkin

    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 this Burst Cherry Tomato Pasta with Creamy Burrata 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.

    Close up shot of cherry tomato pasta garnished with fresh basil

    Recipe

    Pappardelle with burrata and burst cherry tomatoes
    Print Pin
    4.64 from 30 votes

    Burst Cherry Tomato Pasta with Creamy Burrata

    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! 
    Course Main Course
    Cuisine Italian
    Prep Time 2 minutes minutes
    Cook Time 35 minutes minutes
    Total Time 37 minutes minutes
    Servings 3 people
    Calories 611kcal
    Author Pina Bresciani

    Ingredients

    • 4 cups cherry tomatoes
    • 2 tablespoon olive oil plus more for finishing
    • salt and pepper to taste
    • 300 grams pappardelle
    • ¾ cups grated parmesan cheese
    • ½ cup pasta water (only if needed)
    • 1 ball burrata
    • 5-6 basil leaves

    Instructions

    • 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. 

    Recipe Video

    Recipe Notes

    • 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. 
    Nutrition Facts
    Burst Cherry Tomato Pasta with Creamy Burrata
    Amount Per Serving
    Calories 611 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 6g38%
    Cholesterol 106mg35%
    Sodium 427mg19%
    Potassium 708mg20%
    Carbohydrates 80g27%
    Fiber 4g17%
    Sugar 7g8%
    Protein 25g50%
    Vitamin A 1285IU26%
    Vitamin C 45.3mg55%
    Calcium 334mg33%
    Iron 3.5mg19%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    5-ingredient pasta with burrata and burst cherry tomatoes

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    Comments

      4.64 from 30 votes (28 ratings without comment)

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      Recipe Rating




    1. Kate says

      October 02, 2021 at 7:33 am

      5 stars
      Love this recipe! Easy to make and full of flavour!

      Reply
      • Pina says

        August 31, 2022 at 5:11 pm

        Thanks Kate! This is one of my FAV recipes!
        -Pina

        Reply
    2. Denise says

      August 31, 2022 at 3:09 am

      5 stars
      Sooo yummy! And easy. The tomatoes get so sweet when they’re roasted. I added some cloves of garlic that I spread on my bread.

      Reply
      • Pina says

        August 31, 2022 at 5:10 pm

        Thanks Denise! I am so glad you liked it!
        -Pina

        Reply

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    My name is Pina and I love Italian food and culture! Here you'll find delicious Italian-inspired recipes with a fresh west coast spin. Buon Appetito! About Me

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