Description
A delicious and easy-to-make Roasted Tomatoes Burrata Pasta with Pesto, perfect for a comforting dinner.
Ingredients
Scale
- 8 ounces pasta (gluten-free option available)
- 2 cups cherry tomatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fresh basil pesto (store-bought or homemade)
- 8 ounces burrata cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, salt, and black pepper. Spread them out on the prepared baking sheet in a single layer.
- Roast the tomatoes in the preheated oven for 20-25 minutes, or until they are soft and slightly caramelized.
- While the tomatoes are roasting, cook the pasta according to package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a large mixing bowl, combine the cooked pasta, roasted tomatoes, and pesto. If the mixture seems dry, add a little reserved pasta water until you reach your desired consistency.
- Tear the burrata cheese into pieces and gently fold it into the pasta mixture. Be careful not to break it up too much.
- Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil leaves.
Notes
- For a spicy kick, add red pepper flakes to the roasted tomatoes before baking.
- Substitute the burrata with fresh mozzarella for a different texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 30mg