Burrata Cheese with Roasted Tomatoes and Fettuccine

There’s something about silky pasta paired with creamy cheese and bright, roasted tomatoes that feels both indulgent and effortless. In this recipe, simple ingredients—1 pound egg fettuccine, 1 pound burrata cheese, 16 ounces Campari tomatoes, extra virgin olive oil, fresh oregano leaves removed from the stem, sugar, and salt—come together to create a weeknight dinner that looks restaurant-worthy but takes under an hour from start to finish. The combination of warm roasted tomatoes and cool, luscious burrata transforms ordinary pasta into a comforting, slightly luxurious plate that you’ll want to make again and again.

Why this dish works

This dish balances texture and flavor: the fettuccine provides a broad, silky canvas for the sauce; roasted Campari tomatoes concentrate sweetness and develop gentle caramelization; oregano adds a clean herbal lift; and burrata melts into creamy pools that cling to each noodle. A touch of sugar brightens roasted tomatoes and counteracts any acidity, while salt enhances every element. Using extra virgin olive oil ties everything together with fruity, peppery notes. The result is simple, bright, and deeply satisfying.

Ingredients

• 1 pound egg fettuccine
• 1 pound burrata cheese
• 16 ounces Campari tomatoes
• Extra virgin olive oil
• Fresh oregano, leaves removed from the stem
• Sugar
• Salt

Tools you’ll need

• Large pot for boiling pasta
• Large rimmed baking sheet
• Mixing bowl or measuring cup for oil and seasonings
• Tongs or spider strainer
• Large sauté pan or wide skillet
• Wooden spoon or pasta fork
• Serving bowls or a large family-style platter

Prep at a glance

• Preheat oven and line a baking sheet.
• Toss tomatoes with olive oil, salt, and a pinch of sugar; roast until blistered and sweet.
• Bring a large pot of salted water to a boil for the fettuccine.
• Reserve some starchy pasta water before draining.
• Toss noodles with roasted tomatoes, olive oil, oregano, and a splash of pasta water to create a silky sauce.
• Top with torn or halved burrata and serve immediately so the cheese melts into the pasta.

Step-by-step directions

Follow these clear, ordered steps to make Burrata Cheese with Roasted Tomatoes and Fettuccine. Quantities and ingredient names match the list above exactly.

1. Preheat and prepare tomatoes: Preheat your oven to 425°F (220°C). Wash 16 ounces Campari tomatoes and pat them dry. Place the tomatoes on a large rimmed baking sheet in a single layer.
2. Season the tomatoes: Drizzle extra virgin olive oil over the tomatoes until they are lightly coated. Sprinkle a generous pinch of salt over them and add a small pinch of sugar to help balance acidity and encourage caramelization. Toss the tomatoes gently on the sheet so they are evenly coated with oil, salt, and sugar.
3. Roast: Roast the tomatoes in the preheated oven for 18–22 minutes, or until the skins are blistered and the tomatoes are soft and slightly caramelized. If desired, you can turn them once halfway through for more even browning.
4. Bring water to a boil: While the tomatoes roast, bring a large pot of water to a rolling boil. Add a generous pinch of salt to the water so the pasta is seasoned from the inside out.
5. Cook the fettuccine: Add 1 pound egg fettuccine to the boiling water and cook according to package instructions until al dente—usually 8–10 minutes. Stir occasionally to prevent sticking.
6. Reserve pasta water: Before draining, scoop out 1 to 1 1/2 cups of the starchy pasta cooking water and set it aside. Then drain the fettuccine using a colander, but do not rinse.
7. Combine tomatoes and oil: When the tomatoes are done roasting, remove the baking sheet from the oven. If the tomatoes have released juices on the sheet, carefully tilt the sheet and spoon the juices into a large skillet or wide sauté pan. Add an additional drizzle of extra virgin olive oil to the pan if it looks dry.
8. Toss pasta with tomatoes: Transfer the drained fettuccine to the skillet with the roasted tomatoes and their juices. Over medium heat, toss the pasta and tomatoes together gently so the noodles are coated. Add a few tablespoons of the reserved pasta water as needed to loosen and create a silky sauce; continue adding small amounts until you reach a glossy, slightly saucy consistency that clings to the fettuccine.
9. Add oregano and season: Strip fresh oregano leaves from their stems and scatter them over the pasta—start with a small handful and add more to taste. Taste the pasta and adjust seasoning with more salt if required.
10. Plate and add burrata: Divide the fettuccine and roasted tomatoes among serving bowls or arrange them on a large platter. Take 1 pound burrata cheese and either tear it into large pieces or gently halve the balls, then nestle the pieces across the hot pasta. The warmth of the pasta will begin to soften and release the creamy interior of the burrata.
11. Finish with olive oil and oregano: Drizzle a final splash of extra virgin olive oil over the assembled plates and scatter a few more fresh oregano leaves for aroma and color. If you like, add another light sprinkle of salt to taste.
12. Serve immediately: Serve this dish right away so the burrata melds into the pasta while still creamy. Provide extra bread or a green salad on the side if you’d like to make it a heartier meal.

Tasting notes and variations

The roasted Campari tomatoes bring a concentrated sweetness that pairs beautifully with the rich, cooling burrata. If the tomatoes are especially sweet, you can omit the added sugar. Conversely, if you notice the tomatoes are very tart, a slightly larger pinch of sugar before roasting helps round out the flavor without making the dish sweet.

For a peppery lift, finish with a few cracks of fresh black pepper over the burrata. If you like heat, a light dusting of red pepper flakes is an easy addition. For extra green flavor, fold in a handful of baby arugula at the end; the residual heat will wilt it just enough without making it soggy.

Serving suggestions

• Top with a handful of toasted pine nuts for crunch.
• Serve with grilled or roasted vegetables on the side for a fuller meal.
• Pair with a crisp green salad dressed with lemon and extra virgin olive oil.
• Enjoy alongside warm, crusty bread to mop up the creamy tomato-burrata sauce.

Make-ahead and storage

This dish is best eaten immediately. Burrata’s soft center will firm up and lose its signature creaminess once refrigerated. If you need to prepare parts ahead: roast the tomatoes and refrigerate them in an airtight container for up to 3 days. Reheat gently in a skillet, add pasta, and finish with fresh burrata at serving time.

Notes on ingredients

1 pound egg fettuccine provides broad noodles that catch the sauce and burrata well. Using 1 pound burrata cheese ensures generous, creamy coverage—don’t be shy with it. The 16 ounces Campari tomatoes roast down into a saucy, sweet-tart base that complements the richness of the cheese. Use extra virgin olive oil for flavor; its fruity, slightly peppery edge elevates the dish. Fresh oregano leaves—removed from the stem—offer a brighter, cleaner herb character than dried oregano. A pinch of sugar helps the tomatoes caramelize and tames acidity if needed. Salt is essential throughout: in the pasta water, on the tomatoes, and to finish the assembled dish.

Why follow the steps as written

The directions are ordered to build flavor and texture at each stage. Roasting concentrates the tomatoes’ flavor while adding caramelized notes. Cooking the fettuccine in well-salted water seasons the pasta through and creates the starchy liquid needed to bind the sauce. Reserving pasta water and using it to marry the tomatoes and noodles produces a glossy, cohesive sauce without adding cream. Adding burrata at the end preserves its creamy center, allowing it to gently melt into the warm pasta and make velvety ribbons of cheese throughout the dish.

Final thoughts

This Burrata Cheese with Roasted Tomatoes and Fettuccine recipe is proof that simple ingredients, treated with care, can create an elevated meal. It’s perfect for a dinner when you want something special without fuss: the oven does the work for the tomatoes, the pasta cooks while they roast, and assembly takes minutes. Serve it when you want to impress company or treat yourself to a comforting, elegant bowl of pasta. The balance of sweet-roasted tomatoes, silky egg fettuccine, fresh oregano, and indulgent burrata makes this a repeatable favorite.

Enjoy the way the warm roasted tomatoes collapse into the noodles, how the burrata pours its cream into every forkful, and how a few simple ingredients can feel like a celebration.