Tagliatelle with Roasted Tomato and Burrata Sauce
Fresh tagliatelle pasta tossed in a luscious roasted tomato sauce, topped with melting burrata cheese for a rich, creamy finish. This italian-inspired pasta (vegetarian) ready in about 35 minutes blends tagliatelle pasta, cherry tomatoes, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 520 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tagliatelle pasta
- 2 cups cherry tomatoes
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 8 oz burrata cheese
- 1/4 cup, grated parmesan cheese
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups cherry tomatoes with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper on a baking sheet. Roast for 20 minutes until tomatoes are blistered and soft.
- Step 2: While tomatoes roast, bring a large pot of salted water to a boil. Add 12 oz tagliatelle pasta and cook for 7-8 minutes until al dente, then drain reserving 1/2 cup pasta water.
- Step 3: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 4 minced garlic cloves and sauté for 1 minute until fragrant. Add roasted tomatoes and their juices, gently crushing tomatoes with a spoon.
- Step 4: Stir in chopped 1/4 cup fresh basil and add reserved pasta water a little at a time to loosen sauce. Toss in drained pasta and 1/4 cup grated parmesan. Cook together for 2 minutes until sauce coats pasta.
- Step 5: Divide pasta between plates, tear 8 oz burrata cheese over each serving, letting it melt slightly from the heat, then garnish with more basil if desired.
Frequently asked questions
How long does Tagliatelle with Roasted Tomato and Burrata Sauce take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Tagliatelle with Roasted Tomato and Burrata Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Tagliatelle with Roasted Tomato and Burrata Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tagliatelle with Roasted Tomato and Burrata Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Tagliatelle with Roasted Tomato and Burrata Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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