Oven-Roasted Tomato Pasta with Burrata

Name: Oven-Roasted Tomato Pasta with Burrata
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 600 g cherry tomatoes; 4 tbsp olive oil; 6 cloves garlic, unpeeled; 1 tsp dried oregano; 1/2 tsp chilli flakes; 320 g rigatoni or paccheri; 2 burrata, about 125 g each; 1 large handful basil leaves

Cherry tomatoes roasted until they burst and caramelise, crushed into a sauce with garlic and tossed through pasta with torn burrata. Ten minutes of work.

Vegetarian

A wide bowl of short pasta coated in a rough, deep-red roasted tomato sauce with blistered tomato skins visible, a torn ball of creamy white burrata in the middle and basil leaves over the top.

Servings: 4
Total time: 45 min
Hands-on: 10 min

What you need

Roasting tin
Large pot for the pasta

Ingredients

600 gcherry tomatoes— the ripest you can find
4 tbspolive oil
6 clovesgarlic, unpeeled
1 tspdried oregano
1/2 tspchilli flakes
320 grigatoni or paccheri— weighed dry
2burrata, about 125 g each
1 large handfulbasil leaves

How to make it

Heat the oven to 200 °C. Tip the tomatoes into the roasting tin with the unpeeled garlic cloves, the olive oil, oregano, chilli flakes and a generous amount of salt, and shake the tin so everything is coated.
Roast for 30 minutes. Do not stir and do not cover it — you want the tomatoes to collapse, split and catch brown at the edges. Those browned edges are the whole flavour of the dish.
Squeeze the roasted garlic out of its skins into the tin and crush everything roughly with a fork. Leave it rustic: skins, seeds and all, with whole tomato halves still recognisable.
Cook the pasta one minute short of the packet time and keep a mugful of the water.
Toss the pasta through the tin with a splash of the pasta water, over low heat, until the sauce turns glossy and clings. Taste for salt — roasted tomatoes need more than you think.
Serve with half a burrata torn over each bowl and plenty of basil. Tear it rather than slice it, so the soft inside runs into the hot pasta and becomes part of the sauce.

Per serving, roughly

Energy: ~600 kcal
Protein: ~23 g
Carbs: ~62 g
Fat: ~26 g

These are estimates calculated from standard ingredient values. Your numbers will shift with the exact products you buy and with how generously you fill the plate — oil, sauces and cheese move them the most.

Variations

Without burrata

Finish with 30 g of grated pecorino per portion instead. About 160 kcal less and 5 g less protein per portion, and the dish turns sharper and saltier rather than creamy.

Coach's tip

Proof that a vegetarian pasta night does not have to be a protein write-off: the burrata brings this to 23 g a portion. If you want it higher without changing the character, add a tin of drained white beans to the roasting tin for the last 10 minutes — another 9 g of protein and it barely shows.

More recipes

Other recipes worth a place in your week.

MealsLentil BolognesePuy lentils cooked down with a proper soffritto, red wine and a long simmer until the sauce clings to the pasta. Nothing here pretends to be mince.MealsPumpkin Risotto with Crisp SageHalf the pumpkin melts into the rice and half stays in sweet roasted cubes, finished with Parmesan and sage fried crisp in butter.MealsMediterranean Chickpea SaladChickpeas, tomato, cucumber and olives with far more herbs than looks sensible and a lemon dressing sharp enough to carry them. No cooking at all.

General information only, not medical or nutritional advice. If you have a health condition, an allergy, or specific dietary needs, talk to a qualified professional.

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