Confession: in the last couple of months, I have cut down my meat consumption to nearly no meat at all, besides fish and some chicken. Not because I don’t love meat (believe me, I do), but because the environment seriously needs humans to pitch in and eat less meat. I’m not perfect and I will have meat here and there, but I am mostly interested in a challenge to create more tasty vegetarian recipes that meat lovers will love so much that they won’t even notice it’s meatless! In comes a dish that definitely falls in that category: Roasted Tomato Burrata Spaghetti.
Roasted Tomato Burrata Spaghetti is not only flavorful, but it’s also a feast for the eyes. Atop the hot bed of spaghetti are juicy roasted tomatoes, heaping globs of burrata, and ribbons of fresh basil. It is a cheesy, decadent pasta that is pretty to look at. It’s one of those pasta dishes where you get a perfect bite of all ingredients every time (what I call a “mega bite”).
What’s “al dente”?
Al dente literally translates to “to the tooth” in Italian. Al dente pasta is cooked until firm and is the ideal texture of pasta. Mushy pasta is the opposite of al dente (as in, the opposite of ideal) and doesn’t have the right texture to pair with a soft sauce. Al dente pasta is perfect pasta.
The combination of the al dente pasta and tomato and burrata juices is just heavenly. It requires minimal babysitting and is a great weeknight meal! For more recipes similar to Roasted Tomato Burrata Spaghetti, check out Spaghetti Squash with Burst Cherry Tomatoes and Spring Risotto.
- 1.5 lbs ripened pearl tomatoes
- 7 tbsp olive oil
- 3 tsp salt
- 3 garlic cloves, halved
- 2 4 oz balls burrata, plus the water
- 4–5 basil leaves, julienned
- 1 lb spaghetti
Heat the oven to 400°F. Place the tomatoes on a baking sheet with no less than an inch apart. Drizzle the tomatoes with 4 tablespoons of olive oil and sprinkle with 1-2 teaspoons of salt. Place in the oven and roast for 20-30 minutes, or until the tomatoes begin to burst open.
In a large pot, bring 3-4 quarts of salted water to a rolling boil. Add spaghetti to the salted water and cook for 9-10 minutes, or until al dente, stirring frequently. Reserve 1-2 cups of pasta water, then drain the rest of the pasta and set aside.
In a large lidded pan or dutch oven, heat 3 tablespoons of olive oil on low-medium heat. Heat garlic in oil until lightly browned. Turn down to low heat. Pour half a cup of the pasta water in pan, then slowly add the pasta, coating it in the oil. Add salt and slowly pour the burrata water into the pasta, until the spaghetti is well-coated. Toss the pasta and remove the pan from heat.
Remove the tomatoes from the oven and place the tomatoes on top of the spaghetti. Tear pieces of burrata and also place on top of the spaghetti. Sprinkle with basil, then cover the pan for 1-2 minutes to let the burrata melt.
Plate and serve immediately with parmigiano reggiano.
Keywords: Roasted Tomato Burrata Spaghetti