Think the baked feta pasta is good? Wait until you try this DELICIOUS creamy, oozy baked burrata and tomato pasta. The burrata breaks down in the oven and combines with cherry tomatoes, garlic, thyme and olive oil to make the most glorious pasta sauce around. Just throw everything in an oven dish, bake, and then stir through the cooked pasta. It couldn’t be easier.
Remember that viral TikTok baked feta pasta recipe? The simple, delicious recipe involved roasting tomatoes with a block of feta, then mixing through cooked pasta right in the oven dish. It’s a genius concept and one that got a lot of attention. This is my version.
I’m still keeping things pretty simple – just cherry tomatoes, garlic, salt, pepper and herbs – but the burrata really kicks this up a notch. Because it’s very creamy, it melts into the tomatoes and garlic and makes the perfect dump-and-go sauce. This is perfect for busy weeknights because you really do just throw everything in a dish, pop it in the oven then stir through cooked pasta once it’s done.
It’s pretty remarkable what a handful of ingredients can do! You should be able to find these easily at the supermarket – and there are some easy alternatives if not.
- Burrata. If you’ve not tried burrata before, it’s very similar to mozzarella, but the inside is much creamier (it’s actually a mixture of cream and mozzarella, or stracciatella). Cutting into it releases this creamy centre, making it perfect for roasting and turning into a creamy tomato sauce here. It’s becoming easier to find in supermarkets, but if you can’t find it you can just use a regular ball of mozzarella.
- Cherry tomatoes. I love the sweetness of cherry tomatoes and they’re easy to find, so that’s what I go for here. If you only have regular tomatoes, just chop them into chunks and continue with the recipe. You could also use tinned plum or crushed tomatoes.
- Pasta. This recipe really works with whatever pasta you have to hand. I’m using dried spaghetti, but just use whatever you have in the kitchen.
- Herbs. I’m using fresh basil and thyme leaves, but you could use dried ones if that’s what you have.
How to make it
Heat your oven to 200C/392F fan, and get an oven-proof dish ready (or use an oven tray lined with baking paper). Add the cherry tomatoes, garlic, thyme, salt, pepper and olive oil and give everything a good mix with a spoon so the oil coats everything. Place the burrata in the middle of the dish, nestled into the tomatoes. Drizzle over a little more olive oil, then put in the oven for 25 minutes. You want the cherry tomatoes to have broken down and gone soft and jammy, the garlic to be golden and soft and for the burrata to be golden and oozy.
While the dish is in the oven, cook your pasta in a large pot of well-salted water (use at least 2 tablespoons of salt). Once it’s al dente (cooked, but still has a little bit of a bite to it – it shouldn’t be mushy), scoop out ½ a cup of the pasta cooking water, then drain the pasta in a colander. Cooking dried pasta should take about 10 minutes, so start cooking it about halfway through the tomato cooking time.
Remove the dish from the oven and use a fork to break up the burrata and stir everything together so it makes a creamy sauce. Transfer the cooked pasta straight into the dish, along with the reserved pasta water and basil. Give the pasta a really good mix through the sauce, then get ready to serve!
Transfer the pasta between plates and top with a little more thyme and basil, a good grind of black pepper, then devour.
Got a question?
I’m using classic spaghetti here, but you can use whatever pasta you prefer. Penne, fusilli, and linguine would all be great here, as would orzo.
You could use a ball of buffalo mozzarella, goat’s cheese or feta (like the original!)
You can! It will last for 5 days in the fridge in an airtight container. Either reheat it in the microwave in 30 seconds intervals, stirring in between or gently reheat it in a pot on the stove for a couple of minutes. You may need to add a little water just to loosen the sauce up again.
Yes! The ‘skin’ is just mozzarella, and the inside is the creamy mozzarella mix. So eat the whole thing, and enjoy every bite.
If you liked this recipe, here are some more pasta favourites you might like
If you make this recipe, let me know in the comments below! I’d love to hear what you think.Print