Roasted Tomato and Burrata Spaghetti

• 12 ounces spaghetti
• 2 cups cherry tomatoes, halved
• 1 tablespoon olive oil
• 8 ounces fresh burrata
• 3 cloves garlic, minced
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons pine nuts, toasted
• Salt, to taste
• Freshly ground black pepper, to taste
• Grated Parmesan cheese, for serving

Steps

1. 1 Preheat oven to 400°F. Toss cherry tomatoes and garlic with olive oil, salt, and pepper on a baking sheet.
2. 2 Roast for 20 minutes until tomatoes are blistered and garlic is fragrant.
3. 3 Meanwhile, cook spaghetti according to package instructions until al dente.
4. 4 Reserve 1/2 cup pasta water, then drain spaghetti.
5. 5 Combine roasted tomatoes and garlic with the spaghetti in a large bowl.
6. 6 Tear burrata into pieces and gently fold into the spaghetti with basil and pine nuts.
7. 7 Add pasta water as needed to create a silky sauce.
8. 8 Season with salt and pepper to taste.
9. 9 Serve immediately with extra Parmesan on top.

Equipment

• Baking sheet
• Large pot
• Large bowl

Variations

• Add sautéed shrimp for a seafood twist.
• Incorporate cooked pancetta for a smoky flavor.

Substitutions

• Substitute burrata with fresh mozzarella if needed.

Pairings

• Serve with garlic bread and a side of roasted asparagus.

Nutrition

Tips

• For extra flavor, toast pine nuts in a dry skillet over medium heat until golden.
• If burrata is unavailable, fresh mozzarella can be used as a substitute.

Storage

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

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

Serving Suggestions

• Pair with a crisp Pinot Grigio or a simple green salad for a balanced meal.

FAQ