roasted cherry tomato and burrata pasta
Prep time
Cook time
Total time
Recipe type: Vegetarian
Cuisine: Italian
Serves: 4
  • 1 lb thick spaghetti {or your favorite pasta}
  • 1 pint {10oz} cherry tomatoes {I love the rainbow heirloom ones!}
  • 2-3 tbsp olive oil
  • 1 bunch fresh oregano
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 8 oz burrata {I like the package that has four 2oz pieces in it}
  • for tossing: 3-4 tbsp olive oil
  1. First, roast the tomatoes. Preheat oven to 450F. Line a baking sheet with parchment.
  2. Wash and dry the cherry tomatoes, cut in half, and toss with the olive oil, salt, pepper, garlic powder, and fresh oregano leaves.
  3. Lay out in a single layer on the baking sheet, and cook for about 10 minutes, until soft, blistered, and slightly charred.
  4. While the tomatoes cook, bring a large pot of water to a boil and cook spaghetti according to package directions.
  5. In a large bowl or serving platter, toss the cooked pasta with the additional olive oil and the roasted tomatoes. Add more salt and pepper to taste.
  6. Top the big bowl of pasta with the burrata to serve family-style, or divide among 4 plates and top each with a portion of burrata. Serve immediately!
Recipe by The Baking Fairy at