Burst Cherry Tomato Pasta with Creamy Burrata

Pappardelle with burrata and burst cherry tomatoes

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

Cook Time 35

Total Time 37

Servings 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.

Video

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