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Why I Love This Pasta Recipe
Summer is all about the produce and what is in season. During the warm growing months, the best meals can be made with minimal effort. This pasta is an ode to one of the more prolific fruits, the cherry tomato. Even if you don’t grow these small, bite-sized tomatoes, they are in mounds at farmers’ markets and grocery stores.
Any cherry tomato will be full of flavor and have a balanced sweet-acidic finish that makes this sauce perfect.
After roasting the tomatoes with herbs and garlic, the excess liquid roasts away, and a rich sauce quickly blends together. Stirred with pasta, the meal is finished with burrata cheese. This dish becomes a staple the first time it is made. It’s quick, simple, and full of flavor.
Roasted Tomato Pasta Ingredients
- Cherry tomatoes are the star of the show when it comes to this recipe. The small size of these tomatoes means they have a sweeter flavor and less water content. Any color and variety will work.
- Shallots have a sweet onion flavor that is not overpowering. Roasting them with tomatoes gives a rich and deeper flavor.
- Rosemary, thyme, and basil add a fresh herbal flavor to the sauce. Any mixture of the herbs will work, depending on what is available in your garden or farmers’ market.
- Burrata cheese is a great way to add a creamy, rich finish to any pasta. The soft interior of the cheese melts into each serving of the pasta.
The full amount of each ingredient can be found in the recipe card below.
How to Make Roasted Tomato Pasta
Step 1: Prepare and roast the tomatoes – Using the side of a knife, smash the garlic into pieces. Cut the shallots in half, leaving the skin intact. Chop the hot pepper into large pieces. Add the tomatoes, garlic, shallots, and pepper to a parchment-lined baking sheet. Add the sprigs of rosemary and thyme and drizzle with the olive oil and salt. Place into the preheated 375°F oven for 20-25 minutes.
Step 2: Cook the pasta – To a large stockpot, add water and bring it to a boil. Before adding the pasta, add some salt to the water. Then, using the instructions on the package, cook the pasta until al dente. Once cooked, drain the pasta and set it aside. Reserve the pasta water for later.
Step 3: Prepare the sauce – After removing the tomatoes from the oven, remove the rosemary, thyme, and shallot skins and discard them. Blend in the pot used for the pasta with an immersion blender or a canister blender. Add in butter and pasta water and stir to combine.
Step 4: Cook the sauce and add the pasta – Over low heat, bring the blended sauce to a simmer. Add in the pasta and mix together. Let it cook for 2-3 minutes.
Step 5: Add the burrata and basil – Once cooked, plate the pasta in a serving bowl and add the ball of burrata on top. Using a knife, slice the burrata to let it spill onto the pasta. Garnish with basil and serve immediately.
Recipe Tips
- Customize the level of spice to fit your taste. Add in additional peppers or red pepper flakes to give it more of a kick, or leave it out entirely to reduce the heat. You can also remove the seeds and pith of any pepper to reduce the heat level.
- For ease, keep the skin on the shallots while they roast in the oven. Leaving the skins on will add color and a deeper flavor. Simply remove and discard the skin after they roast in the oven.
- Make sure to save some of the pasta water from cooking the pasta. Starch from the pasta stays in the water and helps the sauce bind to the noodles. It also works to create a better texture for the overall sauce.
Frequently Asked Questions
No. If you don’t want the spice, you can leave it out. Or you can add as many red pepper flakes as desired.
Yes, any type of pasta will work with this sauce. Use the same pound-for-pound amount.
Yes, red onions will work as a great substitute.
The leftovers should be stored in the refrigerator in an airtight container and will last 5-7 days.
More Pasta Recipes
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Roasted Tomato Pasta
Ingredients
- 1 ½ lb cherry tomatoes
- 5 cloves garlic peeled
- 3 medium shallots sliced in half
- 1 small chili hot pepper (or ¼ tsp red pepper flakes)
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 tbsp unsalted butter
- ¾ cup pasta water
- 1 lb penne pasta
- 1 8 oz ball burrata cheese
- 10 leaves basil
Instructions
- Preheat the oven to 375°F.
- Place the washed and dried tomatoes on a large baking sheet. Add the garlic cloves, whole shallots, chili pepper (if using), rosemary, and thyme. Drizzle with the olive oil, making sure to coat everything. Sprinkle with the kosher salt and place in the preheated oven. Roast until the tomatoes and shallot are burst, turning brown and softened, 20-25 minutes.1 ½ lb cherry tomatoes, 5 cloves garlic, 3 medium shallots, 1 small chili hot pepper (or ¼ tsp red pepper flakes), 1 sprig fresh rosemary, 2 sprigs fresh thyme, 2 tbsp olive oil, 1 tsp kosher salt
- During the last few minutes of the tomatoes roasting, make the pasta according to the instructions for al dente. Drain the pasta, reserving ¾ cup of the pasta water, and set it aside while finishing the sauce.1 lb penne pasta
- Remove the tomatoes from the oven. Discard the rosemary and thyme sprigs. Pour the remaining contents of the baking pan into the stockpot used to cook the pasta. Add the butter. Using an immersion blender, purée the mixture into a sauce. The sauce can also be made in a canister blender. If the sauce seems too thick, add ¼ to ½ cup of pasta water to thin it out to the desired consistency.1 tbsp unsalted butter, ¾ cup pasta water
- Place the pasta sauce over low heat and pour the prepared pasta into the sauce to warm everything through, 2-3 minutes.
- To serve the pasta, pour the pasta onto a large platter. Place the burrata cheese in the middle. Tear the fresh basil on top of the pasta. While serving, break the cheese with the serving spoon and mix it with the pasta.10 leaves basil, 1 8 oz ball burrata cheese
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Made this for dinner tonight, added andouille sausage for protein, extremely delicious!