Fettuccine with Roasted Tomatoes and Burrata

roasted tomato fettuccine

This is the time of year that I really look forward to eating this special pasta dish, it’s made with fettuccine, roasted cherry tomatoes and burrata cheese, simple with few ingredients. Honestly there’s just nothing like it, the taste is so fresh and light with dreamy burrata melted throughout!

cherry tomatoes

Once I start seeing these gorgeous cherry tomatoes on the vine in the markets I shop at, I’m hooked and I know exactly what I’m making with them.

roasted tomatoes

I’ve been making this dish for years, I’m always switching up the type of pasta that I use, I even made it with zucchini noodles in the past, equally delicious!

This time I wanted to use fettuccine, I’ve also made it with short mostaccioli, rigatoni many times and a springy shaped pasta as well, it really doesn’t matter what shape you use just pick your favorite.

What does remain the same is how the tomatoes get roasted. Always on a rimmed cookie sheet lined with foil. The foil will insure that none of the juices get dried up or evaporated on the pan.

Sometimes I leave the tomatoes whole and sometimes I cut them in half, there’s always garlic added, usually shaved, lot’s of olive oil drizzled all over, salt, pepper and torn basil.

The tomatoes are roasted in a 400 degree oven until they start to blister and burst open. If the tomatoes are whole I just prick them in the middle of the roasting process so the juices can burst out and mingle with the olive oil, all those flavors together become your sauce for the pasta.

roasted garlic

Like I said most of the time I add shaved garlic, but if I prepare in advance I also like using roasted garlic as well.

roasted tomatoes

Just squeeze out a bunch of the roasted cloves and add it into the tomato mix while roasting, then before you toss in all those wonderful juices onto your cooked pasta, smash the cloves first so that the garlic flavor can release into the sauce even more, it’s extremely delicious!

roasted tomatoesroasted tomato fettuccine

When your pasta is cooked, place it into your serving vessel, scrape down every bit of the juice that accumulated in the pan, garlic and all and toss it all together.

To finish it off and bring this dish to the ultimate of flavor, break open one or two balls of burrata cheese and place it on top of the pasta.

Just a quick drizzle of olive oil all over and a nice grating of Pecorino or Parmigiana and of course extra torn basil all around, and you’ll have one heck of a meal!

Simple and delicious!

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Comments

  1. Claudia Lamascolo says

    I love everything you make and this may be my new favorite!

  2. Printing it off! I love everything you make and this may be my new favorite!

  3. This recipe just screams SUMMER!!! Can’t wait to make it!

  4. Please inform … What is Burrata cheese?

    Thank you

    • The outer shell is fresh mozzarella but when you tear it open there are creamy soft stings of cheese, Google it for pictures, it’s dreamy!

  5. Hi Marie,
    I love your recipes! And this one looks especially delicious!
    I have a question though, can you substitute ricotta instead of burrata? Thanks!

  6. So excited as aw the food store had burrata. Roasting my tomatoes as I type!

  7. My nephew just suggested some balsamic vinegar drizzled on it … hmm.

    • Be careful with it, test it first, it can be really potent if you use too much, but hey why not!

  8. Marie, how many tomatoes needed for one pound of pasta?

    • Hmmm, I always make more than I need, at least 3 pints if not 4, if you make too much, that’s a good thing.

  9. Looks delish, Marie! I love roasted tomatoes with pasta, and I’m sure the burrata takes it to another level.