High summer, when tiny tomatoes are tumbling off the vines and turning up cheaply at the shops, is the perfect moment to make this roasted tomato pasta.
Why Roasted Tomatoes Are the Secret to This Pasta
This penne pasta recipe starts with trays of slow-roasted tomatoes that can be made in generous batches and frozen, ready to transform into an easy pasta dinner whenever you need it. Finished with creamy burrata, it creates a burrata pasta that leans into everything we love about an Italian pasta recipe – simple, practical and deeply satisfying. Add golden pangrattato to use up leftover sourdough, and in under 30 minutes, you have a comfort food pasta that feeds a family of four on a budget that somehow still feels special. It’s the kind of dish everyone asks for again. Make extra for left overs.
It’s on high rotation in my kitchen and I am constantly checking the special sections of supermarkets and green grocers for cheap tomatoes. If I could fill the freezer with them, I would.
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Roasted Tomato Pasta Frequently Asked Questions
Can I make this roasted tomato pasta ahead of time?
You can prepare several elements ahead, which makes this penne pasta recipe even easier. The roasted tomatoes can be made days in advance and stored in the fridge, and the pangrattato can be toasted earlier in the day and kept in an airtight container. Cook the pasta and assemble just before serving for the best texture.
Can I freeze the roasted tomatoes?
Yes, and it’s highly recommended. Slow-roasted tomatoes freeze beautifully. Let them cool completely, then freeze in airtight containers or zip-lock bags with a little of their roasting oil. They’ll keep well for up to three months and are perfect for turning into an easy pasta dinner at short notice.
Can I freeze the finished pasta dish?
It’s best not to freeze the fully assembled pasta, especially if using burrata or ricotta, as the texture of the cheese can change once thawed. For best results, freeze the roasted tomatoes separately and cook fresh pasta when you’re ready to eat.
How long will leftovers keep in the fridge?
Leftover roasted tomato pasta will keep in an airtight container in the fridge for up to two days. Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
What’s the best way to reheat this pasta?
Reheat slowly over low heat, adding a little water or olive oil to revive the sauce. If possible, add fresh burrata or ricotta after reheating rather than warming it through again.
Can I use different pasta shapes?
Absolutely. While penne works well, this Italian pasta recipe is just as good with rigatoni, fusilli or linguine. Choose a shape that holds onto the roasted tomatoes and pangrattato.
Do I have to use burrata?
No. Burrata makes this comfort food pasta extra creamy, but ricotta works beautifully, and even a little extra Parmesan will still deliver a satisfying result.
What bread works best for pangrattato?
Day-old sourdough is ideal, but any good-quality bread will work. Pangrattato is a great way to use bread that’s past its prime and would otherwise go to waste.
Is this recipe budget-friendly?
Very much so. When tomatoes are in peak season, this roasted tomato pasta is inexpensive to make, feeds a family of four, and relies on pantry staples, making it a recipe you’ll come back to again and again.
Penne with Roasted Tomatoes, Burrata & Golden Pangrattato
This is the kind of pasta that leans into simplicity and lets good ingredients do the talking. Slow-roasted tomatoes bring natural sweetness and depth, melting into the pasta to create a glossy, savoury coating rather than a heavy sauce. A generous handful of finely grated Parmesan adds richness, while creamy burrata or ricotta softens everything at the finish, turning each bowl into something quietly indulgent.
Golden pangrattato scattered on top adds contrast and texture, elevating the dish from every day to memorable. Finished with fresh herbs, cracked pepper and a drizzle of olive oil, this roasted tomato and cheese pasta is relaxed, comforting and made for sharing. It’s equally suited to a midweek dinner or a long, late lunch when you want something satisfying without fuss.
Ingredients
- 400 g pasta (penne, rigatoni, fusilli or linguine all work beautifully)
- Roasted tomatoes – about 2½ to 3 cups, including their roasting oil
- 2 cloves garlic, finely sliced (optional but recommended)
- 3–4 tbsp olive oil, only if your tomatoes are on the drier side
- 1 tsp chilli flakes (optional, adjust to taste)
- 1 cup finely grated Parmesan or pecorino
- 1 cup ricotta or 1 burrata ball, torn
- Fresh basil or flat-leaf parsley
- Salt and cracked black pepper
- 1 cup reserved pasta cooking water
Instructions
- Cook the pasta in generously salted water until al dente. Reserve 1 cup of the pasta water before draining.
- Warm the roasted tomatoes gently in a large, wide pan over low heat. Add garlic and chilli flakes if using and let them soften without colouring.
- Add the pasta directly to the pan with the tomatoes and toss gently to coat.
- Loosen the sauce with a splash of pasta water, adding more as needed until the pasta looks glossy and well dressed rather than soupy.
- Stir through the Parmesan off the heat so it melts smoothly into the sauce.
- Finish with ricotta or burrata, dolloped or torn over the pasta. Let the residual heat soften it rather than stirring it right through.
- Season well, scatter with herbs, add plenty of cracked black pepper and drizzle with olive oil if needed.
Notes
Optional upgrades
- Add crispy pangrattato (olive oil + breadcrumbs + lemon zest) for contrast and crunch
- Stir through baby spinach or rocket just before serving
- Add olives or capers for a salty note
- Finish with a squeeze of lemon to lift everything
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 498Total Fat: 23gSaturated Fat: 13gUnsaturated Fat: 10gCholesterol: 73mgSodium: 1184mgCarbohydrates: 44gFiber: 2gSugar: 1gProtein: 31g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
Slow-Roasted Baby Tomatoes
Low effort, high reward cooking at its finest. These slow-roasted baby tomatoes transform in the oven, collapsing into glossy, sweet little gems that are irresistibly spoonable.
Tossed simply with olive oil, sea salt, cracked pepper, garlic cloves and thyme, they’re roasted low and slow at 140°C fan for two to three hours until wrinkled, jammy and rich with intensity.
Pile them onto sourdough, fold through pasta, or serve alongside roast chicken or fish. Make them once and you’ll find a reason to add them to just about everything.
Ingredients
- Baby tomatoes (4 punnets)
- Extra-virgin olive oil
- Sea salt & cracked pepper
- Garlic cloves
- Fresh thyme (or oregano/rosemary)
Instructions
- Heat oven to 140°C fan.
- Place baby tomatoes in a baking dish.
- Drizzle generously with olive oil, season well.
- Add garlic cloves and tuck in herbs.
- Roast low and slow for 2–3 hours until wrinkled, glossy and jammy.
Notes
Serve with
Toast, pasta, eggs, salads, roast chicken or fish.
Kitchen note
Store submerged in olive oil in the fridge for up to 1 week.
Tiny tomatoes. Big payoff.
Classic Pangrattato (Italian Crunchy Crumbs)
Pangrattato is the secret weapon you make once… then start sprinkling on everything like confetti.
Think crispy, golden breadcrumbs with attitude.
Ingredients
- 1 cup coarse breadcrumbs (day-old sourdough or country bread blitzed roughly is perfect)
- 2–3 tbsp olive oil
- 1 small clove garlic, finely chopped or crushed
- Sea salt
- Cracked black pepper
Instructions
- Heat olive oil in a wide pan over medium heat.
- Add garlic and let it gently sizzle for 30 seconds until fragrant, not browned.
- Tip in breadcrumbs and stir to coat every crumb.
- Toast slowly, stirring often, until golden and crisp. This takes 4–6 minutes.
- Season with salt and pepper.
- Remove from heat immediately. It keeps cooking in the pan if you let it linger.
Notes
Easy Variations (highly recommended)
Lemon pangrattato
Add finely grated lemon zest at the end. Brilliant on tomato pasta and seafood.
Herby pangrattato
Stir through finely chopped parsley, oregano or thyme once off the heat.
Chilli pangrattato
Add a pinch of chilli flakes with the garlic for a gentle kick.
Cheesy pangrattato
Finish with a tablespoon of finely grated Parmesan once toasted and slightly cooled.
How to use it
- Scatter over roasted tomato pasta
- Finish vegetable dishes instead of cheese
- Sprinkle on eggs, salads or grilled fish
- Add crunch to creamy dishes that need contrast
Storage tip:
Keep leftovers in an airtight jar at room temperature for 2–3 days or refrigerate up to a week. Re-crisp quickly in a dry pan if needed.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 100Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 179mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 3g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.
What to Serve with Italian pasta recipe
This penne pasta recipe is rich, tomato-forward and quietly indulgent, so the best sides are fresh, crisp and uncomplicated. Here are pairings that work beautifully without stealing the spotlight.
Fresh and light sides
-
Simple green salad with lemon juice, olive oil and shaved Parmesan
-
Rocket and pear salad with toasted walnuts for a gentle bite
-
Tomato and cucumber salad with red wine vinegar and oregano
-
Fennel, orange and olive salad for something bright and refreshing
Vegetables that complement the dish
-
Grilled or roasted zucchini with olive oil and a squeeze of lemon
-
Charred broccolini with garlic and chilli flakes
-
Green beans tossed with butter and almonds
-
Roasted capsicum dressed with balsamic and herbs
Bread and extras
-
Warm sourdough or ciabatta to mop up the tomato juices
-
Garlic flatbread or focaccia with rosemary
-
Extra pangrattato on the table for anyone who wants more crunch
If you want to add protein
-
Prosciutto or mortadella on the side
-
Grilled chicken or lemon-herb prawns kept simple
-
A plate of marinated olives and artichokes for an Italian-style spread
Wine pairing
-
Chilled Italian rosé
-
Light-bodied red like sangiovese or nero d’avola
-
Crisp pinot grigio if you prefer white
Together, this turns your roasted tomato and burrata pasta into a relaxed, generous meal that feels complete without feeling heavy, perfect for sharing around the table.