Baked Burrata and Tomato Pasta

Fork in a plate of baked tomato and burrata pasta.

5 from 2 votes

Baked Burrata and Tomato Pasta

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 luscious pasta sauce around.

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

Prep Time5

Cook Time25

Total Time30

Course: Main Course, pasta

Cuisine: Italian

Keyword: baked burrata, baked pasta, baked tomato pasta, pasta bake

Servings: servings

Calories: 516kcal

Author: Kate Phillips

Ingredients

15 oz 450g cherry tomatoes
5 garlic cloves
1 tablespoon fresh thyme leaves
5 tablespoons olive oil
1 ball of burrata cheese approximately 125g - 150g
A handful of fresh basil leaves plus extra to serve
2 teaspoons flaky salt
2 teaspoons black pepper
9 oz dried pasta of your choice (250g)
Grated parmesan to serve

Instructions

Prepare the tomatoes and burrata.
Heat your oven to 425°F conventional (220°C 200℃ fan). To a baking dish, add the cherry tomatoes, 5 garlic cloves, 1 tablespoon thyme leaves, 1 teaspoon flaky salt, a good grind of black pepper, and 4 tablespoons of olive oil. Give everything a good mix. 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.
Roast the tomatoes and burrata.
Transfer the dish to the oven and roast for 25 minutes. You're looking for the tomatoes to be soft, charred, and jammy, the garlic to be golden and soft when pressed with a spoon, and the burrata to look golden and a bit melty around the sides.
Cook your pasta.
While the tomatoes and burrata are roasting, cook your pasta in a large pot of well-salted water. You want the pasta to be al dente - to be cooked, but still have a little bit of a bite to it. Once the pasta is al dente, scoop out about ¾ cup of the pasta cooking water (this helps the sauce become even silkier), then drain the pasta in a colander over the sink.

You can transfer the cooked pasta straight into your oven dish if you time it right - but don't let the pasta sit in the water for long once it's cooked, as it will go mushy and overcook.

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 a couple of tablespoons of reserved pasta water straight into the 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. Add more pasta water if you'd like the sauce looser.
Garnish and serve.
Transfer the pasta between plates, then scatter over the basil leaves. Finish with a good grind of black pepper and the grated parmesan.

Notes

INGREDIENT SWAPS: If you can't find burrata, just use a regular ball of mozzarella mixed with a little cream to make a quick cheat's burrata, or use Boursin, feta, or goat's cheese. 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 canned tomatoes - use 2 cans of whole 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 (it will keep for up to 5 days), then just reheat in the microwave at 30-second intervals, or on the stovetop 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.

Nutrition