Paccheri with Roasted Cherry Tomatoes and Burrata

Why You’ll Love This Recipe

• Deeply flavorful yet weeknight-friendly: roasted cherry tomatoes become sweet, jammy, and saucy with almost no effort.
• Showstopping finish: cool, creamy burrata melts into the hot pasta for a luxurious, restaurant-style presentation.
• Simple ingredients, big payoff: pantry staples and fresh basil deliver fresh, bright, peppery flavors.
• Flexible and forgiving: easy to scale up, customize heat, or add extras like anchovy or toasted breadcrumbs.

Grocery List

• Produce: Cherry tomatoes (1.5 lb), garlic (1 head), fresh basil (1 bunch)
• Dairy: Burrata (8 oz), Parmigiano-Reggiano (optional)
• Pantry: Paccheri (12 oz), extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, red wine vinegar

Full Ingredients

Roasted Tomato–Garlic Sauce

• 1.5 lb (680 g) cherry tomatoes
• 6 garlic cloves, lightly smashed but left in their skins
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp red pepper flakes (adjust to taste)
• Freshly ground black pepper
• 2 tsp red wine vinegar

Pasta

• 12 oz (340 g) paccheri
• Kosher salt for pasta water (about 2 tbsp for 4 qt/3.8 L water)
• 1/2–3/4 cup reserved pasta cooking water (as needed)

Finish & Garnish

• 1 tbsp extra-virgin olive oil, plus more for drizzling
• 1 cup loosely packed fresh basil leaves, torn
• 8 oz (225 g) burrata, torn into large pieces
• Flaky sea salt and freshly ground black pepper, to finish
• Optional: finely grated Parmigiano-Reggiano, to taste

Step-by-Step Instructions

Step 1: Heat the oven and prep the tomatoes

Preheat the oven to 425°F (220°C). On a large rimmed sheet pan, toss the cherry tomatoes and lightly smashed garlic cloves with 3 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon red pepper flakes, and several grinds of black pepper. Spread into a single layer so the tomatoes roast, not steam.

Step 2: Roast until blistered and jammy

Roast for 20–25 minutes, stirring once at the 12-minute mark. The tomatoes should blister, slump, and release juices; the garlic should soften and lightly caramelize. If any garlic edges threaten to burn, tuck them under tomatoes.

Step 3: Bring pasta water to a boil

While the tomatoes roast, bring a large pot (about 4 quarts/3.8 L) of water to a rolling boil. Salt generously (about 2 tablespoons kosher salt). Keep it hot so you can drop the pasta as the sauce comes together.

Step 4: Build the pan-smashed sauce

Set a wide skillet or sauté pan over medium heat. Scrape in the roasted tomatoes and all the pan juices. Squeeze the soft garlic from their skins directly into the pan; discard skins. Smash the tomatoes with a wooden spoon to create a chunky, jammy sauce. Stir in 2 teaspoons red wine vinegar and 1 tablespoon olive oil. Reduce heat to low and keep the sauce warm and gently bubbling.

Step 5: Cook the paccheri

Add paccheri to the boiling water and cook until al dente—usually 12–14 minutes, or 1–2 minutes shy of package directions. Before draining, reserve 1.5 cups of the starchy pasta water. Drain the pasta well.

Step 6: Marry pasta and sauce

Transfer the drained paccheri to the skillet with the sauce. Add 1/2 cup reserved pasta water and toss over medium heat for 1–2 minutes, shaking the pan to emulsify the tomato juices and olive oil into a glossy coating. Add more pasta water, a splash at a time, until every tube is well-glossed and saucy but not soupy. Fold in most of the torn basil, reserving a little for garnish. Taste and adjust seasoning with salt and pepper.

Step 7: Serve with burrata and basil

Divide the pasta among warm shallow bowls. Tear the burrata over the top in generous pieces so the creamy center puddles into the hot pasta. Drizzle with a little more peppery olive oil, finish with flaky sea salt, more black pepper, and the remaining basil. Serve immediately while the burrata is soft and the sauce is silky.

Pro Tips

• Bring the burrata to room temperature (15–20 minutes on the counter) so it melts luxuriously on contact with the hot pasta.
• Reserve extra pasta water. Paccheri is thirsty; a few splashes bring the sauce back to a glossy, restaurant-style sheen.
• Smashing roasted tomatoes in the pan creates texture and helps emulsify the sauce—no blender needed.
• Use a wide pan when tossing; more surface area means faster emulsification and better sauce cling.
• For gentle heat, add the chili flakes to the roasting pan; for a spicier kick, add a pinch at plating.

Variations

• Anchovy & Chili: Melt 2 anchovy fillets in 1 tbsp olive oil in the pan before adding the roasted tomatoes for a savory, umami base.
• Lemon & Pangrattato: Finish with lemon zest and a shower of toasted breadcrumbs (1/2 cup, toasted in olive oil) for crunch.
• Summer Veg Boost: Roast 1 small diced zucchini with the tomatoes for extra body and sweetness.

Storage & Make-Ahead

Roast the tomatoes and garlic up to 3 days ahead; store chilled in an airtight container. Rewarm gently in a skillet before finishing with pasta. The finished dish is best eaten immediately, but leftovers can be refrigerated up to 2 days. Reheat in a skillet over medium-low with a splash of water to loosen. Add fresh basil and burrata only at serving. The roasted tomato sauce (without burrata) freezes well for up to 2 months; thaw overnight in the fridge before reheating.

Nutrition (per serving)

Approximate: 610 calories; 27 g fat; 68 g carbohydrates; 21 g protein; 6 g fiber; 780 mg sodium. Values will vary with salt, cheese additions, and exact brands.