Description
8 oz pasta (penne, spaghetti, or your choice)
1 cup cherry tomatoes, halved
2 tbsp olive oil
1 tsp balsamic vinegar
Salt and black pepper to taste
½ cup pesto (store-bought or homemade)
8 oz burrata cheese
¼ cup fresh basil, torn
1 tbsp pine nuts (optional, for garnish)
Directions:
Preheat the oven to 400°F (200°C).
On a baking sheet, toss the cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Roast for 15-20 minutes, or until soft and slightly
charred.
Meanwhile, cook the pasta according to package instructions. Drain and return to the pot.
Stir in the pesto, coating the pasta evenly.
Divide the pesto pasta among serving bowls.
Top each serving with roasted tomatoes, torn burrata, and fresh basil.
Garnish with pine nuts if using, and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 400 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Pesto Pasta with Burrata and Roasted Tomatoes every time.
- Prepare the Tomatoes: Preheat your oven to 400°F (200°C). On a rimmed baking sheet, toss the halved cherry tomatoes with 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, and generous pinches of salt and black pepper. Ensure they are in a single layer for even roasting.
- Roast: Place the baking sheet in the preheated oven. Roast for 15-20 minutes, until the tomatoes are soft, juicy, and have slightly caramelized edges.
- Cook the Pasta: While the tomatoes roast, bring a large pot of generously salted water to a boil. Add 8 oz of your chosen pasta and cook according to the package directions for ‘al dente’.
- Drain and Combine: Once cooked, drain the pasta, reserving about ½ cup of the pasta water. Return the drained pasta to the warm pot. Add ½ cup of pesto and a splash of the reserved pasta water. Stir vigorously to create a creamy, emulsified sauce that clings to the pasta.
- Assemble and Serve: Divide the pesto pasta among four bowls or plates. Top each portion with the warm roasted tomatoes. Tear 8 oz of burrata cheese into pieces and distribute it over the pasta. Finish with torn fresh basil and a sprinkle of pine nuts for crunch.
Serving Suggestions
This dish is a star on its own, but can be elevated with simple pairings. Serve it with a side of garlic bread or a crisp, green arugula salad dressed with lemon vinaigrette to cut through the richness. For a protein boost, add grilled chicken or shrimp. A light, chilled white wine like Pinot Grigio or Sauvignon Blanc complements the fresh, herbal notes perfectly.
How-to Summary
Roast tomatoes with oil, vinegar, salt, and pepper. Cook pasta al dente, drain, and mix with pesto and a splash of pasta water. Assemble bowls with pasta, top with roasted tomatoes, torn burrata, fresh basil, and optional pine nuts. Serve immediately.
Frequently Asked Questions
Can I use a different cheese instead of burrata? Yes. Fresh mozzarella (bocconcini) is the closest substitute, though it lacks the creamy center. For a different profile, try creamy goat cheese or ricotta.
How can I make this dish ahead of time? You can roast the tomatoes and cook the pasta 1 day ahead. Store separately in the fridge. Reheat the pasta with a little water or olive oil before assembling with room-temperature burrata and fresh basil.
My pesto sauce seems too thick. How do I fix it? Always use the reserved starchy pasta water! Add it a tablespoon at a time to the pesto and pasta while stirring. The water helps thin the pesto and allows it to coat the pasta smoothly.
Is there a nut-free alternative for the pesto? Absolutely. You can use a nut-free store-bought pesto or make your own by substituting pine nuts with sunflower seeds or simply omitting them altogether.
Can I use dried basil instead of fresh? For the garnish, fresh basil is non-negotiable for flavor and presentation. However, you can add 1 teaspoon of dried basil to the tomatoes while roasting for an extra herbal note.
Common Mistakes to Avoid
- Overcooking the Pasta: Mushy pasta ruins the texture. Cook only until al dente, as it will continue to soften slightly when mixed with the sauce.
- Skipping Pasta Water: Not using the starchy pasta water is a missed opportunity for a silkier, better-emulsified sauce that clings to the noodles.
- Adding Cold Burrata: Taking burrata straight from the fridge mutes its flavor and creamy texture. Let it sit at room temperature for 20-30 minutes before serving.
- Crowding the Pan: If the tomatoes are piled on the baking sheet, they will steam instead of roast. Use a large sheet and spread them in a single layer.
Conclusion
This Pesto Pasta with Burrata and Roasted Tomatoes is a celebration of simple, high-quality ingredients coming together to create a restaurant-worthy meal in under 35 minutes. The combination of vibrant pesto, sweet roasted tomatoes, and luxuriously creamy burrata is guaranteed to impress. By following the step-by-step guide and avoiding common pitfalls, you can master this elegant yet effortless dish for any weeknight dinner or special occasion.