You know those dinners that feel fancy but take almost no effort? This Tomato Basil Pasta with Burrata is my weeknight dream come true! It's bright, fresh, and loaded with all of our favorite sauce... basil vinaigrette!
Table of Contents
Why I Love This Recipe
This Tomato Basil Pasta is everything I want in an easy dinner! Pasta – duh. My homemade Basil Vinaigrette that I can’t live without – obviously. Burrata – my most favorite kind of cheese of all time. Toasted breadcrumbs – to give the whole thing a little bite. And the most perfect tomatoes that are everywhere at the farmers market right now and I cannot get enough.
Tomato Basil Pasta looks like it came out of a restaurant kitchen, but it’s super simple—just a handful of ingredients and minimal prep. It’s my favorite pasta of the moment, and I can promise you that you’ll be equally obsessed.
A quick note about basil vin: it's VERY important that you use an olive oil that you love the taste of. A good quality oil is best (rather than a cheaper cooking oil) as the basil vinaigrette will take on that flavor.
Ingredients & Substitutions
- Fettuccine
- Cherry tomatoes
- Olive oil
- Kosher salt
- Freshly cracked black pepper
- Burrata
- Panko breadcrumbs
- Basil vinaigrette
How to Make
Preheat the oven to 400°F.
Toss the cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, until the tomatoes are burst and caramelized.
Meanwhile, toss the panko breadcrumbs with a drizzle of olive oil and toast in the oven for 5–7 minutes until golden brown. Set aside.
Cook the pasta according to the package instructions. Drain and toss with ½ cup of the basil vinaigrette. Add more vinaigrette as needed to coat the pasta.
Gently fold in the roasted tomatoes.
Divide the Tomato Basil Pasta among bowls. Top each with a scoop of burrata, a sprinkle of toasted breadcrumbs, extra salt and pepper, and fresh basil leaves if you have them.
Mix the burrata into the pasta just before eating!
Tips & Tricks
- Make the basil vinaigrette ahead so it's chilled and ready to go. It keeps in the fridge for a few days and is also amazing on salads or grilled veggies.
- Don’t skimp on salt—salt the pasta water like the ocean and season the tomatoes generously before roasting.
- Toast the breadcrumbs separately for max crunch! They add the perfect texture contrast to that creamy burrata.
- If you can’t find burrata, you can totally sub in fresh mozzarella—but try to splurge on the real deal if you can.
- Save a little pasta water in case you want to loosen up the sauce a bit before serving.
FAQ's
Can I use another pasta shape?
Absolutely—linguine, spaghetti, or even short pasta like rigatoni will work. Skies the limit, make those decisions with your heart.
Can Tomato Basil Pasta be made ahead?
You can roast the tomatoes and make the vinaigrette ahead of time. Cook the pasta fresh and assemble right before serving for best texture.
Can I serve this cold?
Surprisingly, yes! It makes an amazing pasta salad the next day. Just bring it to room temp and stir it all together. And add the panko right before serving otherwise it will get soggy.
Similar Recipes
Tomato Basil Pasta with Burrata
Ingredients
- 1 lb fettuccine
- 2 pints cherry tomatoes
- Olive oil
- Kosher salt and freshly cracked black pepper
- 2 balls burrata
- ½ cup panko breadcrumbs
- 1 recipe Basil Vinaigrette
Instructions
- Preheat the oven to 400°F.
- Toss the cherry tomatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–30 minutes, until the tomatoes are burst and caramelized.
- Meanwhile, toss the panko breadcrumbs with a drizzle of olive oil and toast in the oven for 5–7 minutes until golden brown. Set aside.
- Cook the pasta according to the package instructions. Drain and toss with ½ cup of the basil vinaigrette. Add more vinaigrette as needed to coat the pasta.
- Gently fold in the roasted tomatoes.
- Divide the pasta among bowls. Top each with a scoop of burrata, a sprinkle of toasted breadcrumbs, extra salt and pepper, and fresh basil leaves if you have them. Mix the burrata into the pasta just before eating!
This was FANTASTIC! Came together easily and tasted DEVINE. It really was a flavor bomb. Recipe went right into our “rotation” looseleaf! Made exactly as written.
this is my death row meal
Thoroughly enjoyed this dish and will definitely make again. Thank you!
The basil vinaigrette was easy to make and added a light, fresh sauce to the pasta. I bought the burrata but liked it just fine without it and added grilled chicken for my husband. The breadcrumps add a nice, slight crunch to the dish. Overall, the dish is a good, light pasta for spring/summer months and makes great leftover lunches.
So delicious! The basil vinaigrette really makes this dish pop, packed with tons to flavor. Burrata is always amazing and the toasted breadcrumbs add a perfect little crunch. We made this yesterday after not making it for awhile and I will be making it much sooner this time! So good!!
Summer in a bowl, so good.
So delicious! Great meal that was really simple to make!
This has become a weeknight staple in my house. Super easy to make, and delicious. The combo of creamy burrata, crispy panko, with the sweet roasted tomatoes and zesty basil vinaigrette is a win win. I use whatever long pasta I have on hand.
omg SO HAPPY!!