There are few things better than pasta with tomatoes, garlic, basil and olive oil. We kept this pasta super simple by mixing the sauce ingredients and then baking them in the oven. After baking, we add in the al dente pasta, some parmesan, and reserved pasta water. It all gets topped with basil and burrata which make everything better. This pasta pomodoro is simple, delicious, and the perfect weeknight meal.

Tips for the Pasta Pomodoro Bake
Ingredient Notes
FAQs

Tips for the Pasta Pomodoro Bake:

1. Use ripe and flavorful cherry tomatoes: To achieve the best flavor in your Pasta Pomodoro Bake, choose cherry tomatoes that are ripe, juicy, and flavorful. This will create the best tomato base for the dish.

2. Don’t skip the garlic and basil: The combination of garlic and fresh basil is what gives this dish so much flavor. Make sure to include them in the tomato bake and remove the basil sprigs before mixing with the pasta and then add more basil. We also mash the garlic cloves to get a little bit of roasted garlic in every bite.

3. Adjust the spice level: The recipe includes chili flakes, which add a hint of heat to the dish. Feel free to adjust the amount of chili flakes according to your preference. If you prefer a milder flavor, reduce the quantity, or omit them entirely if you don’t like spicy food.

4. Add a parmesan rind for extra flavor: While optional, adding a Parmesan rind to the tomato bake adds a nutty, savory flavor. The rind will melt into the sauce as it bakes, enhancing the overall taste of the dish. If you have a Parmesan rind on hand, it’s worth using it for this recipe. After baking, remove and discard.

Pasta Pomodoro Ingredient Notes:

Cherry tomatoes: Look for plump and ripe cherry tomatoes with a deep red color. They should be firm but not overly soft. We prefer using red cherry tomatoes here, but other colors or even diced tomatoes would also work.
Burrata cheese: Burrata is a fresh Italian cheese known for its creamy and soft texture. It adds an extra delicious topping to the Pasta Pomodoro Bake. If you can’t find burrata, you can substitute it with fresh mozzarella or ricotta cheese.

FAQs:

Q: Can I use a different type of pasta?

A: While the recipe suggests using spaghetti, you can use different pasta shapes. Penne, fusilli, or rigatoni would work well in this dish. Choose a pasta shape that holds the sauce well.

Q: Can I make the pasta pomodoro ahead of time?

A: Yes! You can prepare the tomato bake in advance and refrigerate it until you’re ready to bake. Simply cover the baking dish with foil or plastic wrap and store it in the refrigerator. When you’re ready to serve, bake it according to the recipe instructions. Cook the pasta separately and toss it with the tomato sauce just before serving to ensure the pasta stays al dente.

Q: Can I customize the toppings on the pasta pomodoro?

A: Absolutely! While the recipe suggests topping the Pasta Pomodoro Bake with burrata and fresh basil, you can get creative with your toppings. Feel free to add grated Parmesan cheese, chopped fresh parsley, or a drizzle of balsamic glaze.

Pasta Pomodoro Bake

Servings 2

Ingredients

Tomato Bake

16 oz cherry tomatoes
5 sprigs basil ~15 leaves
4 cloves garlic
3 tablespoons extra virgin olive oil
½ teaspoon salt
¼ teaspoon chili flakes
Parmesan rind optional

Pasta

12 oz spaghetti
Tossing the pasta
1/4 cup reserved pasta water
2 Tablespoons butter
1 oz grated parmesan cheese

Topping

1 ball burrata
Basil

Instructions

Pre-heat the oven to 400 degree fahrenheit
In a 8×8 inch baking dish, add all the ingredients for the tomato bake. Mix until evenly coated
Bake at 400 for 40 minutes or until the tomatoes are wrinkly but still juicy
After baking, remove basil and parmesan rind and mash the garlic cloves. Set aside until the pasta is ready
Bake the pasta according to instructions. Mix the reserved pasta water, al dente pasta, and parmesan cheese
Top with burrata and basil. Serve