Ingredients
Equipment
Method
Roasted Tomato Bucatini with Burrata Made Stepwise
- 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.