Roasted Tomato and Burrata Bucatini

• 1 pound bucatini
• 2 cups cherry tomatoes, halved
• 1 ball burrata cheese
• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1/4 cup fresh basil leaves, torn
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons pine nuts, toasted
• Grated Parmesan cheese for serving

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss cherry tomatoes and garlic with 2 tablespoons olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tomatoes burst.
3. 3 Meanwhile, cook bucatini according to package instructions until al dente; reserve 1/2 cup pasta water.
4. 4 In a large pan, heat remaining olive oil over medium heat. Add pine nuts and toast until golden.
5. 5 Add roasted tomatoes and garlic to the pan with the cooked pasta. Toss to combine, adding pasta water as needed for sauce.
6. 6 Tear burrata into the pan, gently folding it into the pasta until it starts to meld.
7. 7 Stir in fresh basil and season with additional salt and pepper.
8. 8 Serve immediately with extra Parmesan and basil sprinkled on top.

Equipment

• Baking sheet
• Large pot
• Large pan

Variations

• Add grilled chicken for a protein boost.
• Substitute cherry tomatoes with sun-dried tomatoes for a tangy twist.

Substitutions

• Substitute bucatini with spaghetti if needed.
• Use feta cheese as a tangy alternative to burrata.

Pairings

• Serve with a side of garlic bread.
• A light arugula salad with lemon vinaigrette.

Nutrition

Tips

• For added richness, finish with a drizzle of high-quality olive oil.
• If burrata isn't available, fresh mozzarella is a good substitute.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce.

Freezing: Does not freeze well due to the fresh cheese. Best enjoyed fresh.

Serving Suggestions

• Pairs wonderfully with a simple green salad.
• A glass of crisp white wine complements the dish beautifully.

FAQ