Spaghetti with Roasted Cherry Tomatoes & Burrata

Ingredients (2 servings)

Pasta

• 200 g spaghetti

• Salt (for boiling water)

Roasted Tomatoes

• 2 cups cherry tomatoes

• 3–4 cloves garlic, minced or sliced

• 3 tbsp olive oil

• 1 tsp dried oregano

• 1/2 tsp chili flakes (optional)

• Salt & black pepper

• 1 tbsp fresh basil, chopped

To Serve

• 1 fresh burrata ball

• Extra virgin olive oil

• Fresh basil leaves

• Cracked black pepper

Instructions

1. Roast the Cherry Tomatoes

1. Preheat oven to 200°C (400°F).

2. Place cherry tomatoes on a baking tray.

3. Add olive oil, garlic, oregano, chili flakes, salt, and pepper.

4. Toss well and spread evenly.

5. Roast for 15–20 minutes until tomatoes burst and release juices.

2. Cook the Spaghetti

1. Bring salted water to a boil.

2. Cook spaghetti until al dente (usually 8–10 minutes).

3. Reserve 1/4 cup pasta water, then drain.

3. Combine Pasta & Sauce

1. Add cooked spaghetti to the tray or to a pan with roasted tomatoes.

2. Add basil and a splash of pasta water.

3. Toss everything so the tomato juices coat the pasta evenly.

4. Adjust salt and pepper.

4. Assemble the Dish

1. Plate the spaghetti with tomatoes.

2. Place one whole burrata ball on top.

3. Drizzle generously with extra virgin olive oil.

4. Sprinkle cracked black pepper and extra basil.

5. Serve

• Break open the burrata and mix the creamy inside with the pasta.

• Serve immediately while warm.

Optional Add-ons

• Add sautéed mushrooms or spinach.

• Stir in pesto for a richer flavor.

• Top with grated Parmesan.