Roast tomato & burrata spaghetti
Blogged by: Courtney Roulston 17 Jul 2023

You are five ingredients away from the tastiest pasta of your life! Close your eyes, press play on an Amalfi inspired playlist and whisk yourself (and the family, if you're feeling generous) away to Italy with this bright and creamy pasta.

Serves 4

Prep time: 5 minutes
Cook time: 20 minutes


  • 400g cherry tomatoes
  • 3 cloves garlic, peeled, sliced in half
  • 3 tablespoons extra virgin olive oil, plus extra to serve
  • Sea salt and pepper to taste
  • 10 basil leaves, plus extra to serve
  • 400g dried spaghetti
  • 30g Parmesan cheese
  • 1 x 200g ball burrata cheese, drained


  1. Pre heat the oven to 180 degrees celcius.
  2. Place the tomatoes, garlic, oil, basil leaves and a pinch of sea salt into an oven tray. Roast in the oven for 20 minutes, or until the tomatoes are blistered and fragrant.
  3. Remove from the oven and place the tomatoes and any tray juices into the jug of a stick blender and blitz until smooth.
  4. Meanwhile bring a large pot of salted water up to the boil and cook the spaghetti for 10-12 minutes, or until al dente. Drain the pasta, reserving 1 cup of the pasta water.
  5. Pour the tomato sauce into a large frying pan over a medium heat. Add the spaghetti and toss through the sauce for 1-2 minutes, or until the pasta has soaked up some of the sauce.
  6. Add a little pasta water if the mixture needs loosening then grate in the Parmesan and toss through again so it is well coasted.
  7. Place the spaghetti into serving bowls then top with the burrata cheese, extra basil leaves, cracked black pepper and a drizzle of extra virgin olive oil before serving.

Looking for more delicious recipes? Check out celebrity chef @courtneyroulston for more inspiration! 

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