The Pantry
Italian-inspired

Roasted tomato and burrata pasta

Jammy roasted tomatoes coat warm pasta, with creamy burrata and fresh basil on top.

Prep 10 minCook 25 minAdjust servings ↓
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Roasted tomato and burrata pasta
~610 calper person · ~1220 total
~$10.00meal total · ~$5.00 per person

Estimated calories and US ingredient costs.

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Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Roast the tomatoes

~25 min

Roast the tomatoes.

Heat the oven to 425°F.

Toss 12 oz tomatoes, 2 tbsp oil, garlic, 1/4 tsp salt and pepper in a baking dish.

Roast 20–25 minutes, until the tomatoes burst and soften.

Ingredients
  • 12 ozCherry tomatoes
  • 2 tbspOlive oil
  • 2Garlic cloves
  • 1/4 tspBlack pepper
Step 2

Cook the pasta

~2 min

Cook the pasta.

Bring a pot of salted water to a boil.

Cook 6 oz spaghetti according to the package until al dente.

Reserve 1/2 cup pasta water before draining.

Ingredients
  • 6 ozSpaghetti
  • 1/2 cupKosher salt, plus salt for pasta water
Step 3

Bring the sauce together

~2 min

Bring the sauce together.

Crush half the tomatoes gently with a spoon.

Toss the pasta with the tomatoes and their juices, adding reserved pasta water a tablespoon at a time until glossy.

Ingredients
  • Half of 12 ozCherry tomatoes
  • 1/4 tsp total for recipeKosher salt, plus salt for pasta water
Step 4

Finish with burrata

~2 min

Finish with burrata.

Tear the 4 oz burrata over it and finish with basil.

Ingredients
  • 1/4 cupFresh basil leaves
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Roasted tomato and burrata pasta: Divide the pasta between 2 plates.

Roasted tomato and burrata pasta: Serve immediately.

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Ingredients

For 2 people

  • 6 oz spaghetti
  • 12 oz cherry tomatoes
  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1/4 tsp kosher salt, plus salt for pasta water
  • 1/4 tsp black pepper
  • 1 burrata ball (4 oz)
  • 1/4 cup fresh basil leaves

Method

  1. Roast the tomatoesHeat the oven to 425°F. Toss 12 oz tomatoes, 2 tbsp oil, garlic, 1/4 tsp salt and pepper in a baking dish. Roast 20–25 minutes, until the tomatoes burst and soften.
  2. Cook the pastaBring a pot of salted water to a boil. Cook 6 oz spaghetti according to the package until al dente. Reserve 1/2 cup pasta water before draining.
  3. Bring the sauce togetherCrush half the tomatoes gently with a spoon. Toss the pasta with the tomatoes and their juices, adding reserved pasta water a tablespoon at a time until glossy.
  4. Finish with burrataDivide the pasta between 2 plates. Tear the 4 oz burrata over it and finish with basil. Serve immediately.

Before you cook

What to get ready

Baking dish, pasta pot, colander, tongs and a mug for reserved pasta water.

Slice the garlic and wash the tomatoes. Keep burrata refrigerated until serving. Cook pasta near mealtime rather than leaving it in water.

If something needs adjusting

Sauce is watery

Let tomato juices reduce a little before tossing with pasta. Add reserved pasta water only as needed.

Pasta is sticky

Toss with the tomato juices while hot and loosen with a small splash of pasta water; do not add a large amount at once.

Store for later

Keep burrata separate when possible. Refrigerate pasta promptly and reheat with a splash of water to 165°F. Add refrigerated cheese after warming; follow its package storage instructions.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Fresh mozzarella offers a different texture but can replace burrata. Compare package prices and plan another use for any extra cheese.

Calculate this meal with your own prices →

How to Cook Pasta Al Dente →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Use a baking dish large enough to hold the tomatoes in one layer for better roasting.

Make it work for you

Fresh mozzarella can replace burrata. Use white beans and omit the cheese for a dairy-free variation.

For another tomato and pasta dinner with cupboard staples, try one-pot tomato and lentil orzo.

Can I make the tomato sauce ahead?

Roast the tomatoes ahead and refrigerate promptly in a covered container. Reheat thoroughly with a splash of water, then add freshly cooked pasta and burrata.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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