This Roasted Tomato Burrata Pasta with Prosciutto recipe yields a rich, savory, creamy and robust dish perfect for any night.
Creamy burrata cheese. Bright, juicy roasted tomatoes with garlic and shallots so tender they melt into the dish. A finish of salty prosciutto. It is simplicity and sophistication.
This recipe is so easy to make that kitchen novices can master it quickly. But it’s also elegant, so you could serve this for date night, every day celebrations or special guests. Beyond the delightful flavors, the ease with which this is made is what makes it an absolute standout — and a must-try if you like burrata even a little bit as much as I do.
Haven’t had burrata? It’s a form of fresh mozzarella cheese that has a creamy, liquidy inside. It’s amazing.
Ready to try this? Let’s get cooking.
Making this dish is so simple. If you can slice and chop, you have the skills to master it already.
Grape tomatoes are roasted — slowly, yes, but it’s a hands off process — with finely chopped garlic and shallots along with olive oil, salt and pepper. The tomatoes release their juices during this process while mingling with the garlic and shallots. This allows complex flavors to develop that will permeate every bite.
As the tomatoes near completion, cook your pasta. This recipe requires 8 ounces — a half pound — and makes four servings. You want that pasta completed at about the same time the tomatoes are pulled from the oven.
Once the pasta is made and the tomatoes are roasted, you are onto the final step — assembly. Did I mention how easy this dish is to make? Because it really, really is.
Grab a platter or pasta serving dish and add the pasta. Spoon that lovely tomato concoction all over it, taking care to evenly distribute it. Then tear the burrata cheese into small pieces with clean hands and arrange that around. Finally, tear the prosciutto and distribute that around the dish.
Now, you are ready to serve. And eat. And absolutely wow everyone with your stellar cooking prowess. You’re welcome.
Seriously though, what I love about this dish is the flavors. There’s something magical about the combination of mozzarella, tomatoes, olive oil and prosciutto anytime, but combined on this warm, comforting pasta dish it feels extra special.
If you are serving this Roasted Tomato Burrata Pasta with Prosciutto, I would recommend pairing it with a simple tossed salad and perhaps some good bread. Don’t go crazy on the flavors though — the pasta should shine on its own.
Now, dig in!
- 10-oz package fresh grape tomatoes
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 8 oz (dry) penne
- 4 oz ball burrata cheese
- 3 slices prosciutto (about 1 1/2 oz)
- Heat the oven to 425 degrees Fahrenheit.
- In an oven safe casserole, add the tomatoes, shallots, garlic, olive oil, salt and pepper. Stir to combine. Slide into the oven and bake, without disturbing, for 40 minutes.
- As the tomato mixture nears completion, cook the pasta according to package instructions.
- Drain the pasta and transfer to a serving dish. Top with the tomato mixture. Tear the burrata and scatter across the top. Tear the prosciutto and scatter across the top as well.
- Serve immediately.