Roasted Cherry Tomato Burrata

Roasted cherry tomato and burrata spaghetti is the dish I reach for whenever I crave something both cozy and fresh. Sweet cherry tomatoes roast until jammy and caramelized then tumble with silky butter parmesan sauce over hot pasta. That creamy burrata on top is pure magic with toasted pine nuts and plenty of basil for a simple but show-stopping dinner any night.

I remember making this after a long day at work with just a handful of pantry staples and instantly felt like I was eating something special. Now it is my go to whenever friends pop by unexpectedly.

Ingredients

• Dried spaghetti: the base of the dish look for a quality bronze cut Italian pasta if available for a better bite
• Cherry tomatoes: add sweetness when roasted aim for vibrant red ones that feel firm but give a bit to the touch
• Garlic: brings depth and warmth choose full fresh heads with plump cloves
• Fennel seeds: give a gentle anise flavor toast lightly for extra aroma
• Chilli flakes: for a subtle heat use less or more depending on your spice preference
• Parmesan cheese: makes the sauce rich grate fresh for best melting and flavor
• Butter: adds body and silkiness opt for high quality European style if possible
• Salt and pepper: crucial for balancing flavors I use flaky sea salt and freshly cracked pepper
• Burrata cheese: the star creamy inside with a mozzarella shell choose the freshest ball you can find store cold and eat ASAP
• Basil leaves: add brightness fresh basil leaves are best never use dried
• Pine nuts: bring crunch and nuttiness toast just until golden for full flavor

Step-by-Step Instructions

Roast the Tomatoes and Garlic:

Arrange cherry tomatoes and whole peeled garlic cloves in a roasting dish. Drizzle generously with olive oil and toss with fennel seeds chilli flakes a good pinch of salt and pepper. Roast in a hot oven at 200 degrees Celsius until the tomatoes burst and caramelize and the garlic turns soft and sweet about 20 to 25 minutes.

Boil the Spaghetti:

Bring a big pot of salted water to a roaring boil then drop in the dried spaghetti. Cook by the package instructions until al dente and be sure to reserve half a cup of the pasta water right before draining for the sauce later.

Toast the Pine Nuts and Prep the Basil:

In a small dry pan over medium heat toss the pine nuts just until golden brown and fragrant keep an eye on them as they burn quickly. Set aside then finely slice the basil leaves for scattering on the finished dish.

Mix the Sauce:

Once tomatoes and garlic are roasted remove the dish from the oven and immediately add butter and grated parmesan while still hot. Stir constantly until the butter melts and the cheese starts to emulsify with the tomato juices into a glossy sauce.

Combine Everything:

Add the hot cooked spaghetti directly into the tomato pan with half the reserved pasta water and another pinch of salt and pepper. Toss everything gently so every strand is coated adding more pasta water as needed for silkiness.

Garnish and Finish:

Transfer the pasta to a serving platter or bowl. Place the whole burrata cheese in the center. Scatter the toasted pine nuts and fresh basil all over. Break open the burrata and let its creamy center pool into the pasta then toss lightly. Taste and season again before serving with extra parmesan scattered over.

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Roasting cherry tomatoes brings out their natural sweetness and concentrates their flavor into every bite. Every time I break into that burrata cheese and watch it melt into the spaghetti it reminds me of the first meal I cooked for my partner at home. Nothing brings people to the table faster.

Storage Tips

Leftovers hold up best in the fridge for up to two days stored in an airtight container. Burrata is best enjoyed fresh so if saving leftovers toss it with a splash of olive oil and a bit more parmesan before reheating gently. Avoid the microwave and instead reheat on the stovetop over low heat with a splash of water.

Ingredient Substitutions

No burrata in the store Use fresh mozzarella torn into pieces or a few spoonfuls of ricotta for creamy pockets throughout. Pine nuts can be swapped for chopped toasted walnuts or even pumpkin seeds for nut allergies. Gluten free spaghetti works well for those who need it.

Serving Suggestions

Pair this pasta simply with a crisp green salad and crusty bread for mopping up the luscious sauce. For an elevated meal add a platter of roasted seasonal vegetables or serve with a chilled glass of Italian white wine. It is just as at home for a quick weeknight dinner as it is for a special celebration.

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Cultural Context

This dish draws inspiration from classic Italian flavors—ripe tomatoes creamy cheese bright basil—all hallmarks of a southern Italian summer. While it is not a traditional recipe the spirit of garden fresh ingredients and joy at the table is pure Italian hospitality.

Frequently Asked Questions About the Recipe

→ How do I achieve perfectly roasted cherry tomatoes?

Roast cherry tomatoes at a high heat (200°C/392°F) with olive oil, garlic, and seasonings for 20-25 minutes, until blistered and releasing their juices.

→ Can other types of pasta be used?

You can substitute spaghetti with linguine, fettuccine, or even short shapes like rigatoni based on your preference.

→ How should burrata be served in this dish?

Place the whole burrata atop the finished pasta, then break it open just before serving so the creamy center melts into the warm spaghetti.

→ Is this preparation suitable for vegetarians?

Yes, the combination of vegetables, cheese, and nuts creates a satisfying meat-free meal. Just check that your parmesan is vegetarian-friendly.

→ What makes the sauce extra creamy?

Butter and parmesan form a silky sauce, and the addition of pasta water helps it coat the spaghetti beautifully. Burrata adds a final luscious texture.