Charred Tomato & Burrata Pasta
Cherry tomatoes roasted until blistered and sweet, tossed with hot pasta and creamy burrata. Fresh basil and a lemon-garlic dressing make it feel restaurant-worthy but takes 25 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 18g
Ingredients
- 1.5 lbs cherry tomatoes
- 12 oz pasta (linguine or penne)
- 8 oz burrata cheese
- 1 whole lemon (zested + juiced)
- 3 whole garlic cloves, minced
- ¼ tsp red pepper flakes
- ½ cup fresh basil, torn
- ¼ cup parmesan cheese, shaved
Instructions
- 1
Heat oven to 425°F. Toss cherry tomatoes with 2 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast tomatoes for 15 minutes until blistered and collapsed, shaking the pan halfway through.
- 3
Boil pasta in salted water until al dente, about 10 minutes. Reserve 1 cup pasta water; drain.
- 4
Whisk lemon juice, zest, minced garlic, red pepper flakes, and 3 tbsp olive oil in a small bowl.
- 5
Toss hot pasta with roasted tomatoes, lemon-garlic dressing, and 0.5 cup pasta water until glossy.
- 6
Divide pasta among bowls. Tear burrata over the top, scatter basil and parmesan, drizzle with olive oil.
Tools you’ll need
- sheet pan
- large pot
- small mixing bowl
- whisk
- serving spoons
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