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.
- 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.
- 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