Roasted Cherry Tomato Burrata (Print-Friendly Version)
Spaghetti tossed with roasted tomatoes, parmesan, burrata, pine nuts, and basil for a comforting Italian-inspired dish.
# Ingredients:
→ Pasta
01 -
200 g dried spaghetti
→ Roasted Tomato Mixture
02 -
250 g cherry tomatoes
03 -
5 garlic cloves
04 -
1 teaspoon fennel seeds
05 -
1 teaspoon chilli flakes
06 -
1/2 teaspoon salt
07 -
1/2 teaspoon black pepper
08 -
Olive oil, for drizzling
→ Sauce & Finish
09 -
50 g butter
10 -
1/3 cup grated Parmesan cheese, plus extra to serve
11 -
1/2 cup reserved pasta cooking water
12 -
1 burrata cheese
13 -
1/2 cup fresh basil leaves, thinly sliced
14 -
1/2 cup pine nuts
# Steps:
01 -
Preheat oven to 200°C. Place cherry tomatoes and garlic cloves in a roasting dish. Drizzle with olive oil, then sprinkle with fennel seeds, chilli flakes, salt, and pepper. Toss well to coat. Roast for 20 to 25 minutes, or until tomatoes are tender and juices have released.
02 -
Cook the spaghetti in a large pot of salted boiling water according to package directions. Reserve 1/2 cup pasta cooking water before draining the pasta.
03 -
While tomatoes are roasting and pasta is cooking, toast pine nuts in a dry pan over medium heat until golden. Remove from heat and set aside. Finely slice the basil leaves.
04 -
When tomatoes are finished roasting, add butter and grated Parmesan cheese to the hot dish. Stir until melted and thoroughly combined.
05 -
Add drained spaghetti and reserved pasta cooking water to the roasting dish. Season with additional salt and pepper if needed, and toss gently until pasta is well coated with sauce.
06 -
Transfer pasta to a serving platter or individual bowls. Place burrata cheese in the centre, scatter over toasted pine nuts and sliced basil, then break open burrata, stir gently through pasta, adjust seasoning, and serve with extra Parmesan.
# Notes & Tips:
01 -
For best flavour, use ripe cherry tomatoes and high-quality burrata. Reserve extra pasta water to adjust sauce consistency if necessary.