Roasted Tomato Burrata Cavatappi
There’s something undeniably comforting about a bowl of perfectly cooked pasta, especially when it’s tossed with the sweet, intense flavor of roasted tomatoes and crowned with creamy burrata cheese. This Roasted Tomato Burrata Cavatappi recipe takes simple ingredients and elevates them into a dish that feels both luxurious and homey. Whether you’re whipping up a quick weeknight dinner or impressing guests, this pasta delivers on every level. The curly cavatappi pasta is perfect for holding onto the sauce and roasted tomato juices, making every bite a delightful experience. Let’s dive into why this dish deserves a spot on your table!
Why Roasted Tomato Burrata Cavatappi is Worth Your Time
Roasted Tomato Burrata Cavatappi combines the best of fresh, seasonal produce with rich, indulgent cheese, creating a balance of textures and flavors. Roasting the cherry tomatoes intensifies their natural sweetness and adds a hint of caramelization that’s simply irresistible. The burrata cheese, with its soft, creamy center, melts slightly over the warm pasta, adding a luscious creaminess without overpowering the freshness of the tomatoes and herbs.
This recipe is incredibly straightforward yet feels gourmet, making it a fantastic choice for cooks of all levels. It’s also versatile—perfect for pairing with a crisp salad, or as a side to a protein of your choice. Plus, the ingredient list is short and pantry-friendly, meaning you can usually pull this together without a special trip to the store.
If you love fresh cheese and tomatoes, you might also enjoy the Burrata Caprese Salad or the vibrant Roasted Tomato Zucchini Bruschetta Board, which share that same bright, summery flavor profile.
Ingredient Checklist
- 8 oz cavatappi pasta – the curly shape is perfect for capturing the sauce.
- 2 cups cherry tomatoes, halved – ripe and juicy for roasting.
- 2 tbsp olive oil – adds richness and helps roast the tomatoes.
- 1 tsp salt – enhances the natural flavors.
- 1/2 tsp black pepper – for a mild kick.
- 1 tsp dried basil – adds herbal depth.
- 1 cup burrata cheese – the creamy star of the dish.
- Fresh basil leaves – for garnish and fresh aroma.
Toolbox for This Recipe
- Large pot – to cook the cavatappi pasta.
- Baking sheet – for roasting the cherry tomatoes.
- Mixing bowl – to toss tomatoes with olive oil and seasonings.
- Colander – for draining pasta.
- Tongs or pasta fork – for mixing and serving.
- Serving bowl or plates – to present your beautiful dish.
Roasted Tomato Burrata Cavatappi: How It’s Done
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried basil until well coated. Spread them out evenly on a baking sheet in a single layer. Roast for 20-25 minutes, or until the tomatoes are soft, slightly caramelized, and juicy.
Step 2: Cook the Cavatappi Pasta
While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente (usually around 8-10 minutes). Reserve about 1/2 cup of pasta water before draining.
Step 3: Combine Pasta and Roasted Tomatoes
Return the drained pasta to the pot or a large mixing bowl. Gently fold in the roasted tomatoes and their juices. If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and help the flavors meld together.
Step 4: Add Burrata Cheese
Transfer the pasta to serving bowls or a large platter. Tear the burrata cheese into chunks and scatter it over the warm pasta. The residual heat will soften the cheese, creating pockets of creamy indulgence throughout the dish.
Step 5: Garnish and Serve
Finish with fresh basil leaves for a pop of color and fresh herbal note. Serve immediately, so you can enjoy the contrast of warm pasta and cool, creamy burrata.
If you’re in the mood for a baked pasta twist with similar flavors, try the Roasted Garlic Tomato Tortellini Bake for a comforting, cheesy casserole experience.
Ingredient Flex Options
- Cherry tomatoes: Swap for grape tomatoes or small heirloom tomatoes if preferred.
- Olive oil: Use avocado oil for a milder flavor, or walnut oil for a nutty twist.
- Dried basil: Fresh basil can be used instead (about 1 tablespoon), added at the end for brightness.
- Burrata cheese: If burrata isn’t available, fresh mozzarella or ricotta cheese works well as alternatives.
- Cavatappi pasta: Penne, rigatoni, or fusilli are great substitutes if you don’t have cavatappi on hand.
If You’re Curious
Why roast tomatoes instead of using fresh?
Roasting tomatoes concentrates their natural sugars and flavors, creating a sweet, caramelized depth that fresh tomatoes just can’t match. It also softens them, allowing their juices to mingle beautifully with the pasta.
What makes burrata different from mozzarella?
Burrata is a fresh cheese that has a solid mozzarella outer shell but is filled with creamy stracciatella and cream inside. This gives it a richer, creamier texture that melts beautifully over warm dishes.
Can I prepare this dish ahead of time?
While the roasted tomatoes can be made ahead and stored in the fridge, the burrata is best added fresh right before serving to maintain its creamy texture.
Is it important to reserve pasta water?
Yes! The starchy pasta water helps loosen the sauce and helps it cling to the pasta better, creating a silky finish.
Best Ways to Store
If you have leftovers, transfer the pasta into an airtight container and store it in the refrigerator for up to 2 days. Keep the burrata cheese separate and add it fresh when reheating. To reheat, warm the pasta gently in a skillet or microwave, adding a splash of water or olive oil to restore moisture.
This dish is best enjoyed fresh, as burrata tends to lose its creamy texture if stored too long. However, the roasted tomatoes and pasta can be prepped in advance to save time on busy days.
Ask the Chef
Can I use other types of cheese instead of burrata?
Absolutely! While burrata offers a unique creaminess, fresh mozzarella or ricotta can be great alternatives. They won’t be as rich, but will still complement the roasted tomatoes nicely.
What’s the best way to get perfectly roasted tomatoes?
Make sure to spread the tomatoes in a single layer without overcrowding the pan. This allows them to roast evenly and caramelize rather than steam. Don’t skip the olive oil and seasoning, as they enhance flavor and texture.
Can I add protein to this dish?
Yes! Grilled chicken, sautéed shrimp, or even crispy chickpeas would be a delicious addition. Just add them after roasting the tomatoes and before tossing with the pasta.
Is it okay to prepare this dish gluten-free?
Definitely. Simply substitute the cavatappi with your favorite gluten-free pasta. The rest of the ingredients remain the same and will still yield a delicious meal.
Next Up in Your Queue
- Burrata Caprese Salad – a fresh and elegant starter that pairs wonderfully with this pasta.
- Roasted Garlic Tomato Tortellini Bake – a comforting baked pasta dish with a similar flavor profile.
- Roasted Tomato Zucchini Bruschetta Board – a perfect appetizer to share before your pasta feast.
The Takeaway
Roasted Tomato Burrata Cavatappi is a beautifully balanced dish that brings together the sweetness of roasted tomatoes, the creaminess of burrata, and the perfect pasta shape to hold it all. It’s easy enough for a weeknight dinner but special enough to impress anyone at your table. With simple ingredients and straightforward steps, you’ll be rewarded with a meal that tastes like it took hours to prepare. Don’t forget to garnish with fresh basil for that final aromatic touch. Whether you’re cooking for yourself or hosting friends, this recipe is a winner every time.
Enjoy every creamy, juicy bite!
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Roasted Tomato Burrata Cavatappi
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a mixing bowl, toss the halved cherry tomatoes with olive oil, salt, black pepper, and dried basil until well coated.
- Spread the tomatoes out evenly on a baking sheet in a single layer. Roast for 20-25 minutes, or until the tomatoes are soft, slightly caramelized, and juicy.
- While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the cavatappi pasta and cook according to the package instructions until al dente, about 8-10 minutes.
- Reserve about 1/2 cup of pasta water before draining the pasta in a colander.
- Return the drained pasta to the pot or a large mixing bowl. Gently fold in the roasted tomatoes and their juices.
- If the mixture seems dry, add a splash of the reserved pasta water to loosen it up and help the flavors meld together.
- Transfer the pasta to serving bowls or a large platter. Tear the burrata cheese into chunks and scatter it over the warm pasta.
- The residual heat will soften the cheese, creating pockets of creamy indulgence throughout the dish.
- Finish with fresh basil leaves for a pop of color and fresh herbal note. Serve immediately.
Notes
- Use grape or small heirloom tomatoes as a substitute for cherry tomatoes.
- If burrata is unavailable, fresh mozzarella or ricotta cheese can be used instead.
- Reserve some pasta water to adjust the sauce consistency and help it cling to the pasta.
- Store leftovers in an airtight container for up to 2 days; keep burrata separate until serving.
- Add grilled chicken, sautéed shrimp, or crispy chickpeas for added protein.
