Caprese Burrata Pasta with Roasted Tomatoes
By Leah Okonkwo
Prep
10 min
Cook
25 min
Total
35 min
Servings
2
Level
Easy
Caprese-style burrata pasta is my go-to choice if I want other tomato-based spaghetti options and a more visually appealing dish‚ burrata is served whole as part of the plate decoration․ Roast halved cherry tomatoes with olive oil and balsamic vinegar with garlic․ Combine cooked cherry tomatoes with spaghetti and serve room-temperature burrata on top․
I cook the pasta in a shallow pot of salted water and use tongs to move it into a baking dish․ The starchy residual cooking water in the pot blends with oil as you toss the pasta to coat it with sauce without making it mushy․ Never drain the pasta‚ even if it seems watery․
The tomatoes should be soft and wrinkled before combining with pasta; cooking time for tomatoes will depend on their size and water content; I suggest evaluating the tomatoes visually rather than by time․ Save some fresh basil leaves to use as a garnish; add other fresh basil leaves to the dish at or near the end of cooking time․
I put spaghetti in the center of a medium-sized plate and add a whole burrata․ I cut open the burrata at the table while eating and wrap a bite of spaghetti around my fork․ Use two side plates if you're dining with a companion․
Why you'll love this recipe
- Serves two people‚ with one baking dish and a whole burrata cheese to share․
- Roasted cherry tomatoes release their juices to serve as sauce for the pasta․
- The spaghetti is served directly from the pot to the plate․ None of the tomato oil gets left behind․
- The coating is slick and sauce-like․ It's not a thick tomato sauce․
- Garlic bread or Caprese bread provides some variety and extra filling options without adding to the pasta dish․
Ingredients
- •200 g spaghetti (7 oz, or long-cut pasta of choice)
- •300 g cherry tomatoes (10.5 oz, halved)
- •1 ball burrata (5 oz/150 g, bring to room temperature)
- •1 small bunch fresh basil (roughly chopped, reserve some small whole leaves for garnish)
- •3 cloves garlic (finely diced)
- •2 tbsp extra virgin olive oil
- •1 tbsp balsamic vinegar
- •¼ tsp salt (or to taste)
- •¼ tsp black pepper (or to taste)
Instructions
- 1
Whisk the garlic, balsamic vinegar, extra virgin olive oil, salt, and black pepper together in a 9 x 9-inch baking dish or similar-sized dish.
- 2
Add the halved tomatoes and toss them to coat. Roast at 350F/180C for 10 minutes.
- 3
Mix the tomatoes, then return them to the oven for 10 to 15 minutes, until soft and slightly wrinkled.
- 4
After returning the tomatoes to the oven, cook the spaghetti in salted boiling water until al dente. Do not drain it.
- 5
Remove the tomatoes from the oven and transfer the cooked spaghetti straight from the pot into the baking dish, bringing some pasta water with it.
- 6
Add the basil and toss well until the spaghetti is glossy and slightly saucy. If it is watery, keep tossing to emulsify the water with the oil. If it dries out, add pasta water a splash at a time. Check the seasoning and adjust with salt and pepper.
- 7
Plate the spaghetti with extra basil leaves and the burrata in the centre. Slice the burrata open to serve.
FAQ
Nutrition (per serving)
Calories
755
Protein
31.37g
Fat
32.12g
Carbs
84.72g
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