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 is pretty much all I need ALL SUMMER LONG!
Those tomatoes though!!!!!
My kind of pasta!
This sounds so good. I love burrata and had the most amazing pizza with burrata on my recent trip to Italy. One local supermarket carries it, so this pasta will be on the menu soon!
Made the basil vinaigrette in advance so this was a super quick lunch meal. While I set the table and cleaned up my dishes, made the pasta - popped the tomatoes in the toaster oven and bang! Lunch was done in a jiffy. Lots of flavor for such little effort. Another keeper!
LOVE hearing that! xo
Just finished making this and it was soooo delicious!!!! Such a perfect light Sunday lunch pasta!
yay!! thanks Christine!
I could eat this everyday! I love the simplicity of it and burrata - yes, all the time!
I would devour a bowl of this!
I fell in love with burrata in Italy and now I can't get enough of it!
Kari
http://www.sweetteasweetie.com
Your dish looks delicious!!
The first time I went to Italy we went to Florence and Rome. In fact it was my first trip to Europe. I was so excited that I decided I would just eat whatever I wanted and not worry myself sick about carbs and calories like I do in every day life. I gained 10 lbs in one week. Totally worth it and I'd do it again. The food is just so fresh and so amazing you just have to enjoy it. And the wine of course, the wine is
The wine is amazing.
Delicious! I am on the Burrata bandwagon!!
Check out Mama Agata's cooking school in Ravello.
Hangs on the ledge of cliff 2000 ft above sea level.
Everything we cooked was either grown or caught by their family.
Favorite day of my life that didn't include Hubby and kids.
Also-Restaraunt at Palzzo Avino is unreal
I love this classic flavor combination Gaby!! This looks SO SO good!!!
Have a great trip! Your recipe looks amazing!
Love LOVE Burrata! Great pasta