Roasted Tomato Bucatini with Burrata and Basil Vinaigrette
Roasted cherry tomatoes served on a bed of bucatini dressed in a summer-fresh basil vinaigrette and topped with creamy burrata.
Yield: 4 servings
  • 1 lb bucatini
  • 2 pints cherry tomatoes
  • 2 tbsp olive oil
  • kosher salt and black pepper, to taste
  • 8 oz burrata
For the basil vinaigrette
  • 1 shallot, minced
  • 4 oz fresh basil leaves, stems removed
  • 1 garlic clove
  • ½ tsp red pepper flakes
  • ½ cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp salt
  1. Heat oven to 400F. Toss the tomatoes with the olive oil and spread on a parchment-lined baking sheet. Season with salt and black pepper, then roast for 20-30 minutes or until tomatoes are caramelized and starting to burst.
  2. Bring a large pot of salted water to a boil and cook the bucatini to desired consistency. Strain and set aside.
  3. Meanwhile, to make the basil vinaigrette, combine all of the ingredients in a blender and blend until pureed.
  4. Toss the cooked pasta with the basil vinaigrette. Divide among serving bowls. Top with the roasted cherry tomatoes and the burrata. Serve warm.
Recipe by Joanne Eats Well With Others at