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Bucatini Pasta Arugula Pesto and Blistered Tomatoes

Bucatini with Arugula Pesto and Blistered Tomatoes

  • Author: Cheyanne Holzworth
  • Total Time: 30 minutes
  • Yield: 4 -6 servings 1x


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.


Units Scale
  • 1 pound Cocktail Tomatoes on the vine (can substitute Cherry or Grape Tomatoes)
  • 1 pound Bucatini
  • 8 oz. Burrata – torn into bite sized pieces
  • 1/3 cup Basil – roughly chopped
  • Extra Virgin Olive Oil
  • Sea Salt & Freshly Ground Pepper


  • 1 Clove of Garlic
  • 1/3 cup Pine Nuts (plus more for garnish)
  • 2 1/2 cups Arugula (packed – plus more for garnish)
  • 2/3 cup Pecorino Romano – grated (plus more for garnish)
  • 1 1/2 tsp Lemon Juice
  • 1/2 cup Extra Virgin Olive Oil


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.


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.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main, Pasta
  • Method: Boiling
  • Cuisine: Italian Inspired

Keywords: italian, pasta, bucatini, burrata, tomatoes, blistered, spaghetti, quick meals, pesto, arugula, italian food

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