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Roasted Tomatoes Burrata Pasta with Pesto is the perfect summer pasta dish that’s quick and easy to make.
Roasted Tomatoes Burrata Pasta with Pesto is essentially Spaghetti al Pomodoro con Burrata e Pesto.
Last summer during quarantine I wanted to combine roasted tomatoes and pesto, but unfortunately, when you puree hot tomatoes and cold pesto, it’s a disaster. Instead, I decided to toss the pasta in roasted tomatoes and top with dollops of pesto and a drizzle of balsamic glaze.
The end result is incredibly flavorful. It’s a summer pasta dish not to be missed.
Can I make Roasted Tomatoes Burrata Pasta with Pesto vegan / gluten-free?
For vegan – you can replace burrata with vegan creamy cheese.
For gluten-free – you can replace the pasta with a gluten-free spaghetti/linguine pasta.
Tips on making Roasted Tomatoes Burrata Pasta with Pesto:
- Make the roasted tomatoes by combining a few basic ingredients.
- I recommend using spaghetti or linguine for this dish as the sauce sticks the pasta perfectly.
- Feel free to make homemade pesto or use store-bought to save time. These days you can find really good store-bought pesto at Whole Foods.
- Make sure you add reserved pasta water to the spaghetti and sauce – this will help thin out the sauce and bind the pasta (if you’re using gluten pasta).
- Burrata pairs beautifully with the pasta in this dish. It’s creamy, rich, and so delicious. You can always opt for the classic mozzarella if you wish.
- Don’t forget to drizzle this dish with balsamic glaze. You can find this at Trader Joe’s.
Roasted Tomatoes Burrata Pasta with Pesto is:
Light & Flavorful
Delectable
Creamy
Summer Recipe
Vegetarian
Gluten-free option
How to make Burrata Pasta recipe step by step?
Prep
1. Combine cherry tomatoes, garlic, olive oil, salt, black pepper, and crushed red pepper. Bake in the oven (or toaster oven) at 425 degrees for 20 minutes. This is what you should have once done. Use a fork to smash the tomatoes.
2. Transfer the tomatoes to a food processor.
3. Puree.
4. Add all the ingredients of the Vegan Basil Pesto to a food processor. Pulse.
5. This is what you should have.
6. Boil a pot of water for pasta.
7. Once hot, cook the spaghetti according to the package directions. You may use gluten-free pasta for a gf option. Make sure to reserve some pasta water to thin out the sauce.
Assemble
1. Add the pureed tomatoes to a large bowl.
2. Add the spaghetti. Toss.
3. Now add some reserved pasta water to thin out the sauce.
4. Season with more salt and black pepper as needed.
5. Transfer the pasta to a large serving bowl.
6. Top with burrata cheese.
7. Add pesto on top – as per your taste.
8. Drizzle balsamic glaze and serve with toasted Italian/French bread.
Enjoy!
More Pasta Recipes!
- Sun-dried Tomato and Spinach Pasta
- World’s Best Spaghetti with Rao’s Homemade Marinara
- Black Bean Enchilada Pasta
- Tikka Masala Pasta
- Spicy Chipotle Pasta
- Indian Vegetarian Meatless Meatball with Paneer
- Truffle Mac and Cheese
- Creamy Spicy Vegan Pasta
Roasted Tomatoes Burrata Pasta with Pesto
INGREDIENTS
for cherry tomatoes
- 16 ounces cherry tomatoes, roasted
- 2 cloves garlic
- 1 tbsp olive
- 1 tsp crushed red pepper
- salt to taste
- black pepper
for pasta
- 1/2 pound spaghetti, gluten-free works
- add roasted tomatoes, blended
- salt to taste
- black pepper to taste
- 4 ounces burrata
- dollops of pesto, recipe linked
- drizzle of balsamic glaze, I like Trader Joe’s
INSTRUCTIONS
Prep
- Combine cherry tomatoes, garlic, olive oil, salt, black pepper, and crushed red pepper. Bake in the oven (or toaster oven) at 425 degrees for 20 minutes. This is what you should have once done. Use a fork to smash the tomatoes.
- Transfer the tomatoes to a food processor.
- Puree.
- Make the Vegan Basil Pesto.
- This is what you should have.
- Boil a pot of water for pasta.
- Once hot, cook the spaghetti according to the package directions. You may use gluten-free pasta for a gf option. Make sure to reserve some pasta water to thin out the sauce.
Assemble
- Add the pureed tomatoes to a large bowl.
- Add the spaghetti. Toss.
- Now add some reserved pasta water to thin out the sauce.
- Season with more salt and black pepper as needed.
- Transfer the pasta to a large serving bowl.
- Top with burrata cheese.
- Add pesto on top - as per your taste.
- Drizzle balsamic glaze and serve with toasted Italian/French bread.
Simple and delicious. Perfect summer staple!
I was looking for a Burrata recipe when I came across yours. It’s very good! My husband added chicken to his. BTW regular, not cherry, tomatoes work too!