top of page

Roasted Tomato Caprese Mafaldine

Difficulty Level: Easy

Total Time: 1.5 hours

Serving Size: 2-4 servings

Roasted Tomato Caprese Pasta


  • 1/2 lb. mafaldine

  • 2 pints cherry tomatoes

  • 4-6 garlic cloves

  • 1/4 cup extra virgin olive oil

  • 1 tbsp. sea salt

  • 4 oz burrata

  • 1-2 sprigs of basil

  • Balsamic glaze to taste

  • 1/3 cup Parmigiano Reggiano, finely grated

  • Pasta water as needed

  • More basil for garnish


  1. Heat the oven to 375°F. Add the cherry tomatoes and garlic to an oven-safe baking dish. Drizzle with olive oil and sea salt. Roast in the oven for 40 minutes.

  2. Bring a large pot of water to a boil. Meanwhile, add the roasted tomatoes and garlic to a blender along with the remaining cooking liquid for added flavor.

  3. Add half of the burrata, basil and balsamic glaze to taste. Blend until smooth.

  4. If you want the sauce to be extra smooth, strain the sauce using a fine mesh strainer.

  5. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup of pasta water.

  6. Strain the pasta and add it to the pan along with the roasted caprese sauce and 1/4 cup of pasta water. Toss on high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  7. Remove from heat and add the grated Parmigiano. Toss until combined.

  8. Plate and top with the remaining burrata, basil and a drizzle of extra virgin olive oil.


bottom of page