Cherry Tomato Confit & Burrata Pasta (Giant Fusilli)

This recipe was born on one of those evenings when I wanted something comforting but still a little special, the kind of meal that feels like a treat without turning the kitchen upside down. I remember pulling the pan from the oven and being hit with the sweet, slow roasted tomato aroma, then swirling it all together with pasta and creamy burrata. Trust me, you’re going to love this, because it delivers restaurant level flavor with cozy, stay-in energy and a payoff that feels totally worth it.

Why This Recipe Will Be Your New Favorite

There’s something quietly magical about letting simple ingredients do their thing, and this pasta proves it in the most delicious way.

Adaptable: You can easily adjust the herbs, pasta shape, or add vegetables you love, and the dish still shines with the same rich, jammy tomato base.

Easy on the Wallet: Cherry tomatoes, pasta, and pantry staples come together to create a dish that feels luxurious without costing much.

No-Fuss: Most of the work happens in the oven while the tomatoes slowly confit and build flavor all on their own.

Easy to Tweak: Whether you like it extra garlicky, more herb-forward, or with a touch of heat, this recipe welcomes small changes.

Always a Hit: The combination of sweet tomatoes, silky olive oil, and creamy burrata is a crowd-pleaser every single time.

Great for Planning Ahead: The tomato confit can be made in advance and reheated gently when you’re ready to cook the pasta.

Leftover-Friendly: Leftovers reheat beautifully and even taste better the next day as the flavors meld.

Behind the Recipe

I first made this on a lazy weekend when I had a surplus of cherry tomatoes and no desire for complicated cooking. Watching them slowly soften and wrinkle in the oven felt calming, almost meditative, and when I paired them with giant fusilli and burrata, it instantly became one of those recipes I crave when I need comfort food with a little elegance.

Ingredients You’ll Need

These ingredients work together to create layers of sweetness, richness, and creaminess, with each one playing a simple but important role.

1. Cherry Tomatoes: 700 g, they slowly roast and release their natural sugars, creating a jammy, flavorful sauce.
2. Extra Virgin Olive Oil: 120 ml, this gently cooks the tomatoes and carries all the aromatic flavors.
3. Garlic Cloves: 6 cloves, lightly crushed, they infuse the oil with mellow, savory depth.
4. Fresh Thyme: 4 sprigs, adds a subtle earthy aroma that complements the tomatoes.
5. Dried Chili Flakes: 0.5 teaspoon, optional, brings gentle warmth without overpowering the dish.
6. Salt: 1 teaspoon, enhances sweetness and balances flavors.
7. Black Pepper: 0.5 teaspoon, freshly ground, adds soft spice.
8. Giant Fusilli Pasta: 400 g, its twists capture the confit oil and tomatoes perfectly.
9. Burrata Cheese: 250 g, torn just before serving, for creamy richness that melts into the pasta.
10. Fresh Basil Leaves: 10 g, torn, adds freshness and color at the end.

Time Needed to Make This Recipe

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Special Equipment You’ll Need

This recipe is simple, but a few tools make it smoother and more enjoyable to prepare.

Baking Dish: A medium oven-safe dish to hold the tomatoes in a single layer for even confiting.
Large Pot: Essential for cooking the pasta evenly and generously salted.
Colander: Helps drain pasta while keeping a little cooking water if needed.
Wooden Spoon: Perfect for gently tossing the pasta without breaking the tomatoes.

Step-by-Step Instructions

This process is relaxed and forgiving, so take your time and enjoy how incredible your kitchen will smell.

1. Prepare the tomatoes: Preheat your oven to 160°C and place the cherry tomatoes in a baking dish with olive oil, garlic, thyme, chili flakes, salt, and black pepper, then gently toss to coat everything evenly.
2. Slow roast: Transfer the dish to the oven and roast for about 45 minutes, until the tomatoes are soft, wrinkled, and swimming in fragrant oil.
3. Cook the pasta: Bring a large pot of salted water to a boil and cook the giant fusilli according to package instructions until al dente.
4. Combine: Drain the pasta and add it directly to the warm tomato confit, tossing gently so the pasta is coated in the oil and tomatoes.
5. Finish with burrata: Tear the burrata over the hot pasta and scatter fresh basil on top, letting the cheese soften and melt slightly.
6. Serve: Spoon everything into bowls, making sure each serving gets tomatoes, pasta, and creamy burrata.

Serving Suggestions & Presentation Tips

Serve this pasta in wide, shallow bowls so the tomatoes and burrata are visible and inviting. The bright reds, creamy whites, and fresh green basil make it visually stunning. A drizzle of extra olive oil on top adds shine, and a side of crusty bread is perfect for soaking up every last drop of that golden tomato oil.

Extra Tips for Best Results

A few small tips can take this dish from great to unforgettable.

• Use ripe, sweet cherry tomatoes for maximum flavor.
• Keep the oven temperature low so the tomatoes soften without browning.
• Salt the pasta water generously so the pasta is seasoned from the inside.
• Add a spoon of pasta cooking water if you want the sauce extra silky.

Variations You Can Try

You can easily make this recipe your own with a few thoughtful tweaks.

Add roasted zucchini or eggplant to the confit for extra texture and a more vegetable-forward dish.
Swap giant fusilli for rigatoni or orecchiette if that’s what you have, both hold the sauce beautifully.
Stir in a spoon of tomato paste before roasting for deeper, more concentrated tomato flavor.
Finish with a sprinkle of toasted breadcrumbs for a little crunch against the creamy burrata.

Make Ahead and Storage

The tomato confit can be prepared up to three days in advance and stored in an airtight container in the refrigerator. Reheat it gently before tossing with freshly cooked pasta. Leftover pasta can be stored for up to two days and reheated slowly on the stove with a splash of water to keep it silky and soft.

Chef’s Pro Tips for Perfect Results

These little insider tips make a noticeable difference.

Use a shallow baking dish so the tomatoes cook evenly.
Lightly crush the garlic instead of mincing to prevent bitterness.
Add the burrata while the pasta is hot so it melts naturally.
Finish with basil at the very end to keep its fresh aroma intact.

Nutrition Facts

Servings: 4
Calories per serving: 520
Note: These are approximate values.

FAQ’s

1. Can I use regular tomatoes instead of cherry tomatoes?

You can, but cherry tomatoes are sweeter and more concentrated, which gives the best confit texture and flavor.

2. What if I can’t find giant fusilli?

Any short pasta with ridges or curves works well, as it helps trap the tomato oil and sauce.

3. Is this recipe spicy?

The heat is very mild and optional, so you can easily leave out the chili flakes if you prefer.

4. Can I make this dish dairy-free?

Yes, simply omit the burrata and enjoy the pasta with the rich tomato confit alone.

5. How do I prevent the garlic from burning?

Keeping the oven temperature low and the garlic submerged in oil prevents burning.

6. Can I serve this cold as a pasta salad?

It’s best warm, but it can be enjoyed slightly warm or room temperature with great results.

7. What herbs work besides thyme?

Rosemary or oregano can be used, but thyme offers the most balanced flavor.

8. Should I rinse the pasta after cooking?

No, rinsing removes starch that helps the sauce cling to the pasta.

9. Can I freeze the tomato confit?

Yes, it freezes well for up to two months in an airtight container.

10. How do I keep burrata creamy when serving?

Add it just before serving and avoid overheating to preserve its soft center.

Conclusion

This one’s a total game-changer for nights when you want comfort food that still feels special, and let me tell you, it’s worth every bite. Give it a try, make it your own, and enjoy every creamy, tomato-filled forkful.

Print