Bucatini pasta coated in rich, peppery arugula pesto and topped with creamy burrata; juicy, blistered tomatoes and sweet basil – this dish is both light and legitimately delicious.
Savory, thick, twirl-tastic bucatini is tossed, coated and glistening in a peppery, rich and silky arugula pesto. Topped with creamy, dreamy, torn burrata; juicy, plump, blistered tomatoes; salty, crunchy pine nuts; sweet, herbaceous basil and sharp pecorino – this is the stuff light pasta dreams are made of.
Step by Step Guide to Making Bucatini with Arugula Pesto and Blistered Tomatoes
1. Preheat the Oven:
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with aluminum foil for easy clean up. 
2. Make the Arugula-Pesto:
In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino, lemon juice, and a pinch of salt. Process until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
3. Roast the Tomatoes:
Place tomatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Season with ½ teaspoon salt and ? teaspoon pepper. Roast in the oven for 18-20 minutes, or until tomatoes are very juicy, but not broken down.
4. Cook the Pasta:
Meanwhile, cook the pasta in salted water until al dente according to package directions. Drain and transfer to a large bowl.
5. Combine Pasta and Pesto:
Add pesto, half the burrata, and basil to the bowl with pasta and toss until well coated.
6. Serve:
Divide pasta between serving bowls and top with blistered tomatoes and remaining burrata. Garnish with additional arugula, pine nuts, and pecorino if desired. Serve immediately.
Notes:
1. I used bucatini pasta because its thick, spaghetti-like texture holds up great with the pesto, but feel free to use whatever pasta tickles your fancy.
2. The arugula pesto recipe below will make enough for 1 pound of pasta, which is enough to feed 4-6 people. If you are looking to feed less mouths, simply halve the recipe.
3. The pesto will keep in the refrigerator, covered, for up to 2 weeks. But, be sure to give it a good stir before using.
4. The pesto pasta with burrata tastes seriously scrumptious cold the next day, so making enough for leftovers is highly encouraged.
Bucatini with Arugula Pesto and Blistered Tomatoes
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Creamy burrata, blistered tomatoes, and a vibrant arugula pesto coat bucatini pasta in this light yet satisfying dish. Perfect for a weeknight dinner!
Ingredients
- 1 lbs (454 g) Cocktail Tomatoes on the vine
- 1 lbs (454 g) Bucatini
- 8 oz (227 g) Burrata
- 1/3 cup Basil
- Extra Virgin Olive Oil
- Sea Salt
- Freshly Ground Pepper
- 1 Clove Garlic
- 1/3 cup Pine Nuts
- 2 1/2 cups (592 ml) Arugula
- 2/3 cup Pecorino Romano
- 1 1/2 tsp Lemon Juice
- 1/2 cups (118 ml) Extra Virgin Olive Oil
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
For the Soup
- In the bowl of a food processor, combine the garlic and pine nuts. Process until finely chopped. Add the arugula, pecorino, lemon juice, and a pinch of salt. Process until coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream. Process until smooth. Taste and adjust for seasoning with salt and pepper.
- Place tomatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Season with ½ teaspoon salt and ½ teaspoon pepper. Roast in the oven for 18-20 minutes, or until tomatoes are very juicy, but not broken down.
- Meanwhile, cook the pasta in salted water until al dente according to package directions. Drain and transfer to a large bowl.
- Add pesto, half the burrata, and basil to the bowl with pasta and toss until well coated.
- Divide pasta between serving bowls and top with blistered tomatoes and remaining burrata. Garnish with additional arugula, pine nuts, and pecorino if desired. Serve immediately.
Notes
- If arugula is too bitter, blanch it briefly in boiling water before adding to the pesto to reduce its sharpness.
- For a richer pesto, toast the pine nuts in a dry pan over medium heat for 2-3 minutes before processing.
- To make this dish ahead, prepare the pesto and roast the tomatoes separately. Assemble the pasta just before serving to prevent the pasta from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 600
- Sugar: 5
- Sodium: 400
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
What type of pasta is best for this recipe?
Bucatini pasta is recommended for this recipe as it has a thick, hollow shape that holds the arugula pesto well.
How do I achieve the perfect blistered tomatoes?
To achieve juicy, blistered tomatoes, roast them in a preheated oven at 425 degrees F for 18-20 minutes, drizzled with olive oil and seasoned with salt and pepper.
Can I adjust the flavor of the arugula pesto?
Yes, you can adjust the flavor by adding more lemon juice for acidity or adjusting the salt and pepper to taste after processing the arugula, garlic, pine nuts, and pecorino.
