Inspired by one of my favorite home cooks, Mimi Thorisson, the amazing person behind Manger, posted a rough burrata pasta recipe on her Instagram account and since I’ve been wanting to make more pasta dishes for The Kitchen Abroad – I decided to make it.
I already knew exactly how this dish will taste like way before even cooking it as I’ve made enough quick pasta recipes in my life that I’ve whipped up different versions of this recipe from before using different types of soft, mild cheeses.
But I’ve never tried it with Burrata!
Burrata never really was the type of cheese I’d normally put on a pasta dish as I always find it tasteless and would rather eat it on its own with fresh slices of ripe tomatoes on a bed of rockets and simply seasoned with salt and freshly grounded black pepper – simple but so good.
However, Mimi’s recipes intrigued me so I tried it and I was hooked. The creaminess of Burrata played with the naturally acidic flavors of tomatoes and with a touch of salt and a hint of black pepper, how can I put this in words, it was just bomb honestly.
The simplicity of the ingredients at their rawest form altogether created such a dish so simple you can’t go wrong.
Easy Roasted Tomatoes and Burrata Pasta Recipe
What is Burrata?
If you’re familiar with Mozzarella and Stracciatella, then Burrata is pretty much what would come out if the first two kinds of cheese had sex and made babies. Well, to put it simply, of course.
Burrata is a cheese produced in Southern Italy and it basically has the outer shell of a Mozzarella and it is stuffed with Stracciatella and fresh cream.
So, technically if you cut a Burrata in half, it should ooze out a creamy texture resembling a super loose stretched fresh mozzarella (because Stracciatella is mozzarella in a looser form, basically).
Anyways, if you can’t get your hands on Burrata, you can use Mozzarella – NOT the grated shredded ones you put on pizza, please, get the fresh ones (looks like a soft, white ball in brine).
Best served with wine
If you’re feeling fancy when you decide to make this delicious roasted tomatoes and burrata pasta recipe then perhaps a bottle of red would be a pretty good idea.
Since this is a tomato-based dish, it is recommended to pair this with a medium-bodied red wine. Sangiovese, Merlot, or even a Pinot Noir would be good choices but I personally paired this with a full-bodied wine since I had an Italian blend lying around and was too lazy to drive to the nearest alcohol shop.
Honestly, it was a good pair. Not going to complain!
How to make this roasted tomatoes and Burrata pasta recipe?
This is honestly the easiest pantry pasta dish you can ever make! Just note that this recipe is based on a 163cm woman’s daily 1600 calorie diet so if you’re a grown man who would like to re-create this recipe, I highly suggest you double the portion size (at least).
As always, I have everything in detail in the recipe box below but here’s an overview. Let me know in the comment section below if you tried this recipe!
Are you on Pinterest? Pin this for later!
Looking for more easy pasta recipes?
- Easy Cacio e Pepe Recipe (Cheese and Pepper Pasta)
- Garlic, Lemon, Parmesan, and Broccolini Pasta Recipe
- Delicious Chorizo and Blue Cheese Pasta Recipe
- Easy and Gluten-Free Meatballs in Tomato Sauce Pasta Recipe
Easy Roasted Tomatoes and Burrata Pasta
- 75 g Dried Pasta
- 1 L Water
- 1/2 tsp Salt
- 2 medium Ripe Tomatoes - Cut in wedges
- 3 cloves Garlic - Peeled. 1 clove minced, 2 kept whole
- 1 tbsp Olive Oil
- 1 tbsp Tomato Paste
- 1/2 tsp Dried Thyme
- 1/3 tsp Chili Flakes - Optional
- 2 dl Pasta Water
- 50 g Burrata - Half of a burrata
Roast the tomatoes
- Heat up your oven to 220°C/430°F
- Toss tomatoes with thyme, 2 whole cloves of garlic, couple pinches of salt, and 1/2 tbsp of olive oil
- Line your baking sheet with silicone baking mat or baking sheet and place everything on it making sure that the tomatoes are not touching each other
- Roast for 15 minutes
Cook the pasta
- Boil the water in a pot and add the salt
- Cook the pasta according to the package or until al dente
- Before straining it, set aside 2 dl of pasta water for the sauce
- Strain and DO NOT wash/cool down with water (this will wash down the starch that will help the sauce to stick on the pasta)
Cook the tomato sauce
- Once the tomatoes are nicely roasted, heat a pan on medium heat and add 1/2 tbsp of olive oil and sautée the minced garlic and once it is soft, fragrant, and caramelized then add the roasted tomatoes and tomato paste
- Let this sautée for a little bit then add the pasta water you reserved from cooking the pasta
- Lower down your heat to medium-low and let everything simmer while mashing the tomatoes and whole garlic into a sauce with the back of your spoon
- Once the sauce has thickened (it should coat the back of a spoon) add the pasta, mix until everything is covered with the sauce and let everything cook for a couple of minutes and turn off the heat
- Serve on a plate and top with Burrata and crushed black pepper. Season with more salt if needed!