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Creamy Burrata Pasta with Roasted Cherry Tomatoes & Basil Oil

A delightful creamy pasta dish featuring burrata, roasted cherry tomatoes, and homemade basil oil, perfect for quick weeknight dinners or elegant gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 250 g spaghetti or linguine Use your preferred pasta type.
  • 2 cups cherry tomatoes, halved For roasting.
  • 2 tbsp olive oil For roasting tomatoes.
  • 2 cloves garlic, minced
  • to taste Salt & black pepper
  • 1 ball burrata cheese For creaminess on top.
  • 2 tbsp grated Parmesan (optional) For added flavor.
  • ¼ cup fresh basil leaves For basil oil.
  • 3 tbsp olive oil (for basil oil)
  • a pinch salt For basil oil.

Method
 

Preparation
  1. Preheat oven to 400°F (200°C).
  2. Place halved cherry tomatoes on a baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt, pepper, and minced garlic. Toss well and roast for 15–20 minutes until blistered and juicy.
  3. While the tomatoes roast, cook the pasta according to package directions. Reserve ¼ cup of pasta water before draining.
  4. For the basil oil, blend the fresh basil leaves, 3 tablespoons of olive oil, and a pinch of salt until smooth.
  5. Toss the cooked pasta with the roasted tomatoes and a splash of the reserved pasta water to create a creamy sauce.
Serving
  1. Plate the pasta, tearing the burrata on top for that creamy texture, drizzle with basil oil, and sprinkle with Parmesan cheese if desired. Serve immediately and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, do so gently in a skillet with a splash of water or olive oil to loosen the sauce.