Roasted Tomatoes and Onion Pasta with Burrata

If my personality were a pasta dish, it’d be this Roasted Tomato and Onion Pasta with Burrata Cheese.

5 from 1 vote

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 4

Calories: 334kcal

1 1/2 pounds assorted tomatoes (I used quarted camparis, yellow cherries, and red cherries)
1 Vidalia onion (in thick slices)
3 large cloves garlic (thinly sliced)
2 Tablespoons olive oil
3 fat pinches Kosher salt
8 ounces angel hair pasta
2 balls burrata cheese
4 - 6 basil leaves (thinly sliced)
Additional salt (pepper, and olive oil, for serving)

Preheat the oven to 400 degrees. Place the tomatoes, onions, and garlic on a baking sheet and toss with the olive oil and salt. Roast in the oven for 25-30 minutes, stirring every 10 minutes, until tomatoes have burst and onions are browned on the edges.
Meanwhile, cook the pasta according to package directions, adding a few pinches of salt to the cooking water. If the pasta is finished before the tomatoes, drain, return to the pot, drizzle with olive oil, and cover to keep warm.
Toss the roasted vegetables and all the juices from the pan with the warmed pasta. Divide among four plates. Top each mound of pasta with half a ball of burrata. Allow the cream to melt over the pasta. Sprinkle with basil, salt, pepper, and a final drizzle of olive oil. Serve immediately.

Course Main Dish

Cuisine Italian

Keyword roasted tomato pasta

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