Pasta with Pesto, Roasted Tomatoes & Burrata Recipe

Fresh pesto, sweet roasted tomatoes, and creamy burrata come together to create a simple yet flavorful pasta dish. Every bite captures the essence of Italy’s vibrant and rustic cuisine. Pesto, burrata, and roasted tomatoes — summer in a bowl — pair it with Pauline's Pasta alla Gricia for a Roman contrast, explore more from Rita's Kitchen, or try the satisfying Roasted Veggie and Melty Mozzarella Pasta. Pour a glass of Gratsi Rosé and eat outside if you can.

Preheat the oven to 450°F. Add the tomatoes to a medium bowl and season generously with extra virgin olive oil, salt and pepper. Roast in the oven for approximately 20 minutes until the tomatoes soften and develop some char.

In a food processor, add all the ingredients and pulse until the pesto is finely puréed.

Bring a large pot of water to boil. Generously salt the boiling water and cook the pasta al dente according to package instructions. Then drain the pasta and transfer to a large bowl. Mix in half the pesto to the pasta. Gradually add more until you get to your desired level of pesto in your pasta. Tear apart the burrata with your fingers into bite size chunks. Then add the burrata and roasted tomatoes onto each plate of pasta. For a final garnish, drizzle the dish with some extra olive oil, freshly grated Parmigiano-Reggiano, pinch of salt, freshly cracked black pepper and fresh basil leaves. Pair with Gratsi Rose or White & enjoy !