Roasted Cherry Tomato & Torn Burrata Spaghetti
40 min · Easy
#comfort#italian#pasta#summer#vegetarian
The lazy-evening pasta that looks like you tried far harder than you did. Cherry tomatoes roast down to jammy, caramelised sweetness, then a whole torn burrata melts into the hot spaghetti and turns the entire bowl silky and rich. Barely ten minutes of hands-on work — pure summer on a fork.
Ingredientsfor 4 portions
- 400 g Spaghetti
- 600 g Cherry Tomatoes
- 250 g Burrata by Belgioioso, at room temperature
- 3 clove Garlic, thinly sliced
- 3 tbsp Olive Oil
- 15 g Fresh Chopped Basil by Gefen, torn, to finish
- 1 tsp Red Pepper Flakes
- 1 tbsp Balsamic Vinegar by Flora
- 30 g Parmesan Cheese
Steps
- Heat the oven to 200°C. Scatter the cherry tomatoes and sliced garlic in a roasting tin, drizzle with most of the olive oil, season with salt and add the red pepper flakes. Roast for 25 minutes until the tomatoes blister, collapse and caramelise.
- Meanwhile, bring a large pot of well-salted water to a boil and cook the spaghetti until al dente. Scoop out a mug of the starchy pasta water before draining.
- Tip the roasted tomatoes and all their garlicky juices into a large warm bowl, splash in the balsamic and lightly crush a few tomatoes with a fork to start a loose sauce.
- Add the drained spaghetti and toss vigorously, loosening with a little pasta water until the strands turn glossy and lightly coated.
- Tear the burrata over the top so it spills its creamy centre, scatter with fresh basil, add the parmesan and a final drizzle of olive oil, and serve straight away while warm.
