Roasted Tomato Bucatini with Burrata
There’s something truly magical about the union of perfectly roasted cherry tomatoes and the creamy, dreamy texture of burrata cheese. This Roasted Tomato Bucatini with Burrata recipe brings that magic right to your table, combining simple ingredients into a meal that feels indulgent yet effortless. With bucatini’s unique hollow shape capturing every bit of sauce, each bite bursts with flavor and texture. It’s a dish that’s perfect for a weeknight dinner or to impress guests without the fuss. If you love pasta that’s fresh, vibrant, and comfortingly rich, this recipe will quickly become one of your favorites.
Why This Recipe is a Keeper
This recipe stands out because it’s all about coaxing deep, natural flavors from simple ingredients. Roasting the cherry tomatoes concentrates their sweetness and adds a subtle caramelized edge, while the garlic and oregano bring warmth and earthiness. The bucatini pasta is firm yet tender, providing the perfect vessel for that luscious roasted tomato sauce. The crowning touch is the burrata — when you break into it, the creamy inside melds into the pasta, creating a silky finish that’s nothing short of heavenly. Plus, it comes together in under 40 minutes, making it an accessible yet special dish any time you want to elevate your dinner routine.
The Ingredient Lineup
- 8 oz bucatini pasta – The star noodle with a hollow center that soaks up sauce beautifully.
- 2 cups cherry tomatoes, halved – Sweet and juicy, perfect for roasting.
- 3 tablespoons olive oil – For roasting and sautéing, adds richness and depth.
- 4 cloves garlic, minced – Adds pungent aroma and flavor.
- Salt, to taste – Enhances all the flavors.
- Black pepper, to taste – Adds a subtle heat and complexity.
- 1 teaspoon dried oregano – Brings a rustic, herbal note.
- 1 teaspoon red pepper flakes (optional) – For a gentle kick of spice.
- Fresh basil leaves, for garnish – Adds freshness and color.
- 8 oz burrata cheese – Creamy, soft, and irresistible topping.
Tools of the Trade
- Baking sheet: For roasting the cherry tomatoes evenly and caramelizing them beautifully.
- Large pot: To boil the bucatini pasta with plenty of salted water.
- Large skillet or sauté pan: To combine the roasted tomatoes, garlic, and seasonings into a flavorful sauce.
- Colander: For draining the cooked pasta.
- Wooden spoon or spatula: For stirring the sauce and pasta together gently.
Roasted Tomato Bucatini with Burrata Made Stepwise
Step 1: Prepare and Roast the Tomatoes
Preheat your oven to 400°F (200°C). In a bowl, toss the halved cherry tomatoes with 2 tablespoons of olive oil, minced garlic, dried oregano, salt, and black pepper. Spread the tomatoes out on a baking sheet in a single layer. Roast for about 20 minutes until the tomatoes are soft, blistered, and their natural sugars have caramelized.
Step 2: Cook the Bucatini
While the tomatoes roast, bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions, usually around 9-11 minutes, until al dente. Reserve about ½ cup of the pasta cooking water, then drain the pasta.
Step 3: Build the Sauce
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the roasted tomatoes and all their juices from the baking sheet. If you want a little heat, stir in the red pepper flakes now. Use a spoon to gently break down some of the tomatoes, creating a chunky, rustic sauce.
Step 4: Combine Pasta and Sauce
Add the drained bucatini to the skillet with the tomato sauce. Toss gently to combine, adding reserved pasta water a splash at a time until the sauce coats the noodles perfectly.
Step 5: Plate and Add Burrata
Divide the pasta among serving plates. Tear the burrata cheese into chunks and place on top of the warm pasta. The burrata will soften and melt slightly from the heat, creating a rich, creamy contrast.
Step 6: Garnish and Serve
Finish with fresh basil leaves for a pop of color and freshness. Add extra black pepper or a drizzle of olive oil if desired. Serve immediately and enjoy!
Dietary Customizations
- Make it vegan: Substitute burrata with a plant-based creamy cheese or cashew cream for a similar richness.
- Gluten-free option: Use gluten-free bucatini or another gluten-free pasta alternative.
- Spice level: Adjust the red pepper flakes to your liking or omit entirely for a mild flavor.
- Extra veggies: Add roasted bell peppers or zucchini for more texture and nutrients.
Chef’s Rationale
This dish balances simplicity with bold flavors. Roasting the cherry tomatoes transforms them from bright and juicy to deeply savory with caramelized sweetness. Garlic and oregano add familiar, comforting notes that complement the fresh basil garnish beautifully. Choosing bucatini is intentional — its hollow center allows the roasted tomato juices to seep inside, ensuring every bite is flavorful.
The burrata is the pièce de résistance. Unlike harder cheeses, burrata’s creamy interior brings a luscious texture that contrasts with the slightly chewy pasta and tender tomatoes. This contrast elevates the dish from everyday pasta to something special without complicating the process.
- The dish is designed to be quick but impressive — perfect for busy cooks who want to wow their guests.
- Using pantry staples like dried oregano and olive oil keeps the recipe accessible.
- The option to add red pepper flakes means it can suit a range of spice preferences.
Refrigerate, Freeze, Reheat
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to eat, gently reheat on the stove with a splash of water or olive oil to loosen the sauce. Burrata is best added fresh, so reserve any cheese for serving leftovers.
Freezing is not recommended as the burrata’s creamy texture will be compromised, and the pasta may become mushy upon thawing.
Ask & Learn
Can I use other types of pasta for this recipe?
Absolutely! While bucatini is ideal for its hollow center, you can substitute with spaghetti, linguine, or even cavatappi for a fun twist. Just adjust cooking times accordingly.
How do I prevent the burrata from melting too much?
To keep burrata’s texture intact, add it to the pasta just before serving while the pasta is warm but not piping hot. This allows it to soften slightly without losing its creamy center.
Is it possible to make this dish ahead of time?
You can roast the tomatoes and prepare the sauce a day ahead, then refrigerate. When ready to serve, reheat gently and toss with freshly cooked pasta and burrata for best results.
What is the best way to roast the tomatoes for maximum flavor?
Ensure the tomatoes are in a single layer and not crowded on the baking sheet. Roasting at 400°F allows them to blister and caramelize without drying out, which intensifies their natural sweetness.
More Recipes You’ll Love
- Creamy Roasted Tomato Burrata Spaghetti – A luscious, creamy twist on roasted tomato pasta.
- Roasted Tomato Burrata Cavatappi – Fun-shaped pasta paired with a similar rich tomato and burrata combo.
- Lemon Basil Pesto Pasta – Bright, zesty flavors perfect for spring and summer nights.
- Garlic Roasted Shrimp Pasta – For seafood lovers craving a garlicky, savory pasta dish.
Ready, Set, Cook
Gather your ingredients, preheat that oven, and get ready to enjoy one of the most satisfying pasta dishes you’ll make this season. The secret to this Roasted Tomato Bucatini with Burrata lies in the simple process of roasting your tomatoes to perfection and letting the burrata work its creamy magic. It’s a recipe that rewards you with layers of flavor and texture, all without complicated steps or hard-to-find ingredients. Whether you’re cooking for yourself or a dinner party, this dish is sure to impress and delight.
So, grab your fork, twirl some bucatini, break into that burrata, and savor every bite of this luscious, comforting pasta. Happy cooking!
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Roasted Tomato Bucatini with Burrata
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss halved cherry tomatoes with 2 tablespoons olive oil, minced garlic, dried oregano, salt, and black pepper. Spread on a baking sheet and roast for about 20 minutes until soft and caramelized.
- While the tomatoes roast, bring a large pot of salted water to a boil. Cook the bucatini according to package instructions, about 9-11 minutes, until al dente. Reserve ½ cup pasta water, then drain the pasta.
- Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add roasted tomatoes and their juices. Stir in red pepper flakes if using. Gently break down some tomatoes to create a chunky sauce.
- Add drained bucatini to the skillet. Toss gently, adding reserved pasta water a splash at a time until the sauce coats the noodles perfectly.
- Divide pasta among plates. Tear burrata into chunks and place on top of the warm pasta. The burrata will soften and melt slightly.
- Garnish with fresh basil leaves, add extra black pepper or a drizzle of olive oil if desired. Serve immediately and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days; add burrata fresh when serving leftovers.
- To make vegan, substitute burrata with plant-based creamy cheese or cashew cream.
- Use gluten-free pasta to make this dish gluten-free.
- Adjust red pepper flakes to control spice level or omit for mild flavor.
- Add extra veggies like roasted bell peppers or zucchini for more texture and nutrients.
