Tomato Basil Pasta with Burrata
Easy Tomato Basil Pasta with Burrata! A fresh weeknight dinner with roasted cherry tomatoes, creamy burrata, and crunchy breadcrumbs. Ready in 30 minutes!
Servings: 6 servings
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!
Notes
If you have leftover Tomato Confit on hand from any of my other recipes, this is a great sub for the roasted tomatoes!
Nutrition
Calories: 456kcal | Carbohydrates: 64g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 84mg | Sodium: 70mg | Potassium: 539mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1017IU | Vitamin C: 36mg | Calcium: 203mg | Iron: 3mg