Recipes (main dishes)
Roasted tomato and burrata pasta with basil oil and toasted pine nut garnish.
A comforting, vibrant pasta that balances sweet roasted tomatoes, creamy burrata, and a bright basil oil, finished with crunch from toasted pine nuts, delivering restaurant-worthy flavor in a weeknight serving.
July 22, 2025 - 3 min Read
The dish begins with a simple preparation that honors fresh ingredients and patient roasting. Tomatoes are halved, brushed with olive oil, and scattered with garlic, salt, and a whisper of sugar to coax their natural sweetness. While they transform in a hot oven, a pot of pasta boils in salted water until just shy of al dente. Burrata waits in its silky wrapper, ready to melt gently into the dish as the hot pasta and roasted tomatoes mingle. Basil leaves are reserved for a fragrant oil that will tie the flavors together with emerald brightness.
When the tomatoes emerge blistered and jammy, the kitchen fills with a savory aroma that promises comfort and depth. The pasta drumbeat continues, with a splash of the reserved cooking water to loosen the starchy surface and create a silky emulsion. In a separate pan, basil is blended with extra-virgin olive oil, garlic, and a pinch of salt until a vibrant green oil forms. The toasted pine nuts bring a toasty, nutty counterpoint, crackling softly as they release their warmth. The burrata is readied to blanket the finished dish.
Simple pantry ingredients transform into something celebratory and delicious.
A key element is patience with the roasting process, allowing the tomatoes to soften and release their juices without drying out. The garlic should darken slightly, infusing the oil with roast-y sweetness rather than bitterness. The pasta water, salted generously, acts as the glue that brings components into a cohesive sauce. When the pasta is just shy of done, it is tossed with the tomatoes, a bit of their own juices, and a glint of the basil oil. The result is a glossy, inviting mixture that clings to every strand, inviting a second helping before the burrata arrives.
The burrata serves as the creamy, luxurious finish. Break it gently into the hot pasta so that ribbons of cheese melt into the sauce, creating pockets of lush richness. The pine nuts, toasted until golden, are sprinkled over the top along with freshly torn basil leaves for peppery freshness. A final drizzle of basil oil adds sheen and a bright herbal note that cuts through the richness. Serve immediately, because the combination of warm pasta, soft cheese, and crisp nuts loses its magic as it cools.
The technique rewards careful timing and thoughtful ingredient choices.
The first bite should reveal a balanced sweetness from the tomatoes, a comforting creaminess from burrata, and a surprising brightness from basil oil. The oil should not overpower; instead, its herbal notes should weave through the dish, lifting every forkful. Salt and pepper are your friends here, used judiciously to highlight the tomatoes’ natural acidity while helping the cheese melt into the sauce. If you have a lemon, a tiny squeeze over the finished plate can add a zesty lift that keeps the flavors from feeling heavy. Consider crusty bread on the side to mop up the luscious sauce.
For variations, try swapping burrata for fresh mozzarella if you want a lighter mouthfeel, or add a pinch of red pepper flakes for a subtle kick. A handful of arugula tossed through at the end can introduce peppery greens that complement the sweetness of the roasted tomatoes. If you prefer a deeper tomato presence, simmer the roasted tomato juices briefly after removing the pan from the oven to concentrate them a touch more before mixing with pasta. This recipe remains approachable while offering room for personal tweaks.
Home cooks can recreate a restaurant-worthy result with minimal effort.
The basil oil is not just a finishing touch; its preparation anchors the dish. Blending fresh basil with cold-pressed oil and a touch of salt preserves a vivid green hue and lively aroma. If the blender seems too aggressive, pulse the ingredients to avoid breaking the leaves into a dull sludge. The toasted pine nuts provide contrast and fragrance; toast them just until they release their nutty perfume. Finally, cut the burrata open with a gentle hand to reveal its creamy interior. The contrasting textures—silky cheese, crisp nuts, and soft tomatoes—are what define the experience.
Presentation matters as much as flavor. Plate the pasta in shallow bowls, allowing space for the tomato juices to pool beneath the strands. Spoon generous amounts of burrata over the top so that every bite picks up a soft, buttery mouthfeel. Drizzle the basil oil across the surface to form a glossy sheen that catches the light. Scatter pine nuts and torn basil leaves for color and fragrance. A final light crack of black pepper grounds the dish and gives a subtle spice note that harmonizes with the sauce’s sweetness.
Evergreen flavors, fresh technique, everyday cooking satisfaction.
Start with high-quality, ripe tomatoes for maximum flavor. If fresh tomatoes are scarce, a small amount of high-quality canned cherry tomatoes can substitute while still producing a bright and slightly sweet depth. The burrata should be fresh and soft; avoid packaged cheese that is too firm, as it will not melt with the same luxury. The basil oil, made ahead, offers flexibility: refrigerate for up to 24 hours, then warm gently to release its aroma just before serving. Choose a pasta shape that holds sauce well, such as rigatoni or fusilli, to maximize each mouthful.
This dish scales well for gatherings, with the caveat that burrata is best added just before serving to preserve its texture. If you anticipate serving more people, cook the pasta to order and keep the tomatoes warm in a separate dish so you can combine everything at the last minute. A little extra oil can be stirred through for shine, and a spritz of citrus can brighten the ensemble if your guests prefer a livelier profile. The method remains straightforward, inviting any home cook to feel confident.
Beyond dinner, this recipe can energize a midday lunch when served with a bright green salad and a glass of cold-pressed juice. Reimagined as a lighter version, omit some oil in the basil blend and rely on the tomato juices to carry flavor, finishing with burrata and nuts for texture. The essential step is to keep the components warm enough to meld without cooking the burrata into a dense mass. A gentle toss right before plating ensures thorough distribution of cheese and tomatoes, yielding a dish that remains cohesive and satisfying from first bite to last.
In any kitchen, the beauty of this roasted tomato and burrata pasta lies in its balance. It takes simple ingredients and elevates them through technique and timing, offering a meal that feels luxurious yet approachable. By honoring the natural sweetness of tomatoes, the creaminess of burrata, the brightness of basil oil, and the crunch of pine nuts, you create a timeless plate that can be repeated with confidence. Whether for a casual weeknight or a weekend celebration, this recipe provides dependable comfort and a touch of elegance in every forkful.
