If you have a container of cherry tomatoes sitting in your kitchen, this Roasted Tomato Spaghetti with Burrata is one of the best ways to use them. Juicy cherry tomatoes are roasted with plenty of garlic and olive oil until they burst and caramelize, then tossed with spaghetti in a simple tomato and lemon sauce.

The finishing touch is creamy burrata and fresh basil on top. Once you break into the burrata and mix it into the warm pasta, it creates the creamiest sauce without needing to add heavy cream.

This is an easy pasta recipe that feels a little elevated but is still simple enough for a weeknight dinner.

Why You’ll Love This Roasted Tomato Spaghetti

There’s a lot of flavor packed into this pasta without a long ingredient list. Roasting the cherry tomatoes concentrates their natural sweetness while the garlic, tomato paste, lemon juice, and red pepper flakes balance everything out.

The burrata is what really takes it over the top. It melts slightly when it hits the warm spaghetti, giving you a combination of rich, creamy cheese and bright roasted tomato sauce in every bite.

It’s also ready with relatively little hands-on cooking since the tomatoes roast while you prepare the pasta.

Ingredients You’ll Need

You’ll need spaghetti, cherry tomatoes, fresh garlic, olive oil, lemon, tomato paste, red pepper flakes, salt, black pepper, reserved pasta water, burrata, and fresh basil.

Cherry tomatoes work especially well because they become incredibly sweet and juicy when roasted. You can use grape tomatoes as a substitute if that’s what you have.

And while you technically could make the pasta without burrata, I wouldn’t skip it. The creamy cheese is one of the best parts of this recipe.

How to Make Roasted Tomato Spaghetti

Start by preheating your oven to 425°F.

Toss the cherry tomatoes with minced garlic, olive oil, salt, and black pepper. Roast them for about 20 minutes, tossing every 5 minutes so the garlic doesn’t burn.

While the tomatoes are roasting, bring a large pot of well-salted water to a boil and cook the spaghetti until al dente.

Before draining the pasta, make sure you reserve about 1/2 cup of pasta water. Don’t skip this step! The starchy pasta water helps the sauce cling to the spaghetti and gives you control over the final consistency.

Next, heat olive oil in a large skillet over medium-low heat. Add the lemon juice, tomato paste, red pepper flakes, salt, and black pepper. Stir everything together before adding about 1/4 cup of reserved pasta water.

Allow the sauce to cook for 1–2 minutes.

Add the roasted cherry tomatoes to the skillet, making sure to scrape in all of the garlicky juices and olive oil from the roasting pan. Those juices are packed with flavor.

Let everything cook together for another minute before adding the spaghetti.

Toss until every strand is coated, adding additional pasta water as needed.

Finish with plenty of fresh basil and creamy burrata.

Don’t Skip the Reserved Pasta Water

Pasta water is especially important in a simple sauce like this one.

The starch released from the spaghetti while it cooks helps emulsify the olive oil, tomato paste, and tomato juices into a sauce that actually coats the noodles rather than collecting at the bottom of the pan.

Start with 1/4 cup and add more a splash at a time if the pasta looks dry.

How to Get Perfectly Roasted Cherry Tomatoes

Roasting the tomatoes at 425°F gives them enough heat to blister and caramelize while releasing their juices.

Because this recipe also contains minced garlic, toss the tomatoes periodically while they’re roasting. Garlic can burn quickly at high temperatures, and stirring helps keep everything cooking evenly.

You’ll know the tomatoes are ready when they’re soft, wrinkled, and beginning to burst.

Make sure you save everything left in the roasting dish. The tomato juices, garlic, and olive oil essentially become part of your pasta sauce.

Why Burrata Works So Well With Tomato Pasta

Burrata has a mozzarella exterior surrounding an incredibly creamy center. When you tear it over hot pasta, that creamy interior starts melting into the tomato sauce.

You get the freshness of mozzarella with a much richer, creamier texture.

For serving, you can place one large ball of burrata in the center of the pasta and break it apart at the table or divide smaller pieces between individual bowls.

Add fresh basil right before serving for a classic tomato, basil, and cheese combination.

Can I Make This Pasta Spicy?

Absolutely.

The recipe uses a pinch of red pepper flakes for a little warmth without making the pasta particularly spicy.

If you like more heat, increase the amount of red pepper flakes. You can also sprinkle additional flakes over individual servings.

Can I Use a Different Pasta?

Yes. Spaghetti works beautifully with this sauce, but you can substitute another pasta you already have.

Linguine, bucatini, fettuccine, rigatoni, or penne would all work.

Regardless of the pasta shape, cook it until al dente so it doesn’t become overly soft when tossed with the warm sauce.

How to Store Roasted Tomato Spaghetti

Store leftover pasta in an airtight container in the refrigerator for up to 3–4 days.

For the best results, store leftover burrata separately from the pasta if possible.

When reheating, add a small splash of water to loosen the tomato sauce. Reheat gently on the stovetop or in the microwave, then add fresh burrata and basil after the pasta is warm.

Can You Make Roasted Tomato Spaghetti Ahead of Time?

You can make the roasted tomato portion ahead of time, but I recommend cooking the spaghetti and assembling everything shortly before serving.

Roast the tomatoes and garlic, allow them to cool, and refrigerate them with all of their juices in an airtight container.

When you’re ready to eat, cook the pasta and prepare the tomato paste sauce, then add the previously roasted tomatoes and continue with the recipe.

What to Serve With Roasted Tomato Spaghetti

This pasta is filling enough to serve as the main dish, especially with the burrata on top.

For a larger dinner, pair it with garlic bread, a simple green salad, roasted vegetables, or grilled chicken.

It also makes a beautiful pasta for entertaining because the burrata and fresh basil make an otherwise simple recipe look impressive with almost no additional work.

Roasted Tomato Spaghetti FAQ

Can I use grape tomatoes instead of cherry tomatoes?
Yes. Grape tomatoes will roast similarly and can be substituted without significantly changing the recipe.

Do I have to use burrata?
No, but it adds a lot to the finished pasta. Fresh mozzarella or grated Parmesan would be the easiest alternatives.

Why does this recipe use lemon juice?
The lemon adds acidity and brightness, balancing the sweetness of the roasted tomatoes and richness of the burrata.

Can I leave out the red pepper flakes?
Absolutely. They can be omitted if you don’t want any heat.

Should I rinse the spaghetti after cooking?
No. Drain it without rinsing so the starch remaining on the pasta helps the sauce adhere.

An Easy Roasted Tomato Pasta You’ll Make Again

This Roasted Tomato Spaghetti with Burrata is proof that you don’t need a complicated ingredient list to make an incredible pasta dinner. Sweet roasted cherry tomatoes, garlic, lemon, tomato paste, and a little red pepper create a simple but flavorful sauce, while creamy burrata and fresh basil make the finished dish feel restaurant-worthy.

It’s an especially good recipe when cherry tomatoes are in season, but it’s easy enough to make year-round whenever you’re craving a fresh, comforting pasta dinner.