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Fork in a plate of baked tomato and burrata pasta.

Baked Burrata and Tomato Pasta


  • Author: Kate Alexandra
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

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 addictive pasta sauce around.

Just throw everything in an oven dish, bake, and then stir through the cooked pasta. It couldn’t be easier.


Ingredients

Units Scale
  • 450g/15oz cherry tomatoes
  • 5 garlic cloves
  • 2 tablespoons fresh thyme leaves
  • 6 tablespoons olive oil
  • 1 ball of burrata (use a regular mozzarella ball if you can’t find burrata)
  • A handful of fresh basil leaves
  • 2 teaspoons flaky salt
  • 2 teaspoons black pepper
  • 250g/9oz dried pasta of your choice

Instructions

  1. Roast the tomatoes and burrata. Heat your oven to 200C fan and get a small ovenproof dish out (you could also use an oven tray). Add the cherry tomatoes, 5 garlic cloves, 1 tablespoon of thyme leaves, 1 teaspoon of flaky salt, 1 teaspoon of black pepper and 4 tablespoons of olive oil to the dish. Give everything a good stir, to coat in the olive oil. Make a little hole in the middle of the tomatoes, then add the ball of burrata. Drizzle another tablespoon of olive oil over the burrata, then transfer the dish to the oven and roast for 25 minutes. You’re looking for the tomatoes to have broken down and become soft and jammy, the garlic to be looking golden and soft when pressed with a spoon and for the burrata to look golden and a bit melty around the sides.
  2. Cook your pasta. While the tomatoes and burrata are roasting in the oven, cook your pasta in a large pot of well salted water (add 2 tablespoons of salt). You want the pasta to be al dente – to be cooked, but to still have a little bit of a bite to it. You don’t want it to be ‘mushy’ at this point. Depending on your pasta, this generally will take 10 minutes but check your package instruction. Once the pasta is al dente, scoop out 1/2 a cup of the pasta cooking water (this is going to help the sauce become even silkier), then drain the pasta in a colander over the sink.
  3. Combine the pasta and sauce. Once the tomatoes and burrata are looking soft, golden and ready to go, remove the dish from the oven. Using a fork, press down on the tomatoes, garlic and burrata, mashing them and mixing them into a creamy sauce. Transfer the cooked pasta and the 1/2 cup of reserved pasta water straight into the oven dish, then toss through the sauce. Use your fork or tongs for this – you want to make sure every piece of pasta is well coated. 
  4. Garnish and serve. Once the pasta is mixed well through the sauce, it’s time to plate up. Transfer the pasta between 4 plates, then scatter over the remaining thyme leaves, basil leaves and the remaining 2 tablespoons of olive oil. Finish with a good grind of black pepper and dig in.

Notes

SUBSTITUTIONS: If you can’t find burrata, just use a regular ball of mozzarella. You can use whole tomatoes if you don’t have cherry tomatoes – use the same volume – just chop them into small chunks and continue with the recipe. You could also use tinned tomatoes – use 2 tins of plum or crushed tomatoes. Use dried herbs in place of fresh herbs if you can’t find them or don’t have any. Use any pasta shape here – short varieties like penne or rigatoni would also work well.

STORAGE INSTRUCTIONS: Like with most pasta, this recipe is best served right after cooking, but you can reheat it if you like. Keep it in a covered container in the fridge (will keep for up to 5 days), then just reheat in the microwave at 30-second intervals, or on the stove top over low heat. You’ll need to add a tablespoon or two of water when you reheat it, just to loosen the sauce up again. Pasta continues to absorb liquid as it sits, so you’ll find it will be quite dry after being stored in the fridge.

  • Prep Time: 2
  • Cook Time: 25
  • Category: pasta
  • Method: oven
  • Cuisine: italian

Nutrition

  • Serving Size: 1 bowl

Keywords: baked pasta, baked burrata, baked tomato pasta, pasta bake