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!
Could the balsamic vinaigrette work for this?
totally
Looks amazing! I can’t wait to try it Can you tell me where I can find you me basil vinaigrette recipe please? Thanks Gaby!
Can't wait for all my basil to come in so I can make this all season long!
My son loved this dinner! Thank you
SO GOOD! We omitted the cheese as we are dairy free but the flavors were bursting, This dish is now in the summer rotation. Kids love it. Thank you!!!
Made this last night, and was not disappointed! Even my semi-picky boyfriend said to put it in the "rotation"!
I cannot get burrata at my grocery store. What are my options. Thanks
buffalo mozzarella would work
Hi, I cannot find burrata in my grocery store. What is the other option. Thanks
How do I pin your recipe to Pinterest?
I made this and it was amazing. My hubbie is not a huge fan of pesto, but the peso vinaigrette was so delicioso and light with lots of flavor. We loved it. Could not find burrata (booo) but used soft mozz in its place. The unexpected thing about this recipe was the bread crumbs! They put it over the top! Don't leave them out! I am ready to make it again now that I'm talking about it. We went to Italy this year, and everything is amazing there. I am a lemon lover now! LEEEMOAN. sorry.
This was really delicious! I only had one ball of burrata for the 4 of us so I added some parmesan to our second helpings. I will be making again. Thank you!
What a delicious idea for birthday dinner!! So flavorful!!
this makes me want to book a flight stat!!
All my favorite thanks (and carbs do not count all of your bday month!)
My kind of dinner!!! Love this.