Recipe of the Week | Pappardelle With Burrata And Crushed Cherry Toms



Pappardelle burrata cherry tomatoes | Photo Credit Randolph Graham

The flavors of the burrata, roasted tomatoes, and fresh basil are a classic combination. In addition, this pasta dish looks amazing when plated. Serve with a glass of your favorite wine and I say this is a complete meal. Mangiamo!



4 cups cherry tomatoes

2 tablespoons extra-virgin olive oil (plus more to drizzle)

Salt and pepper to taste

10 ounces pappardelle pasta

¾ cups grated parmesan cheese

½ cup pasta water (if needed)

8 ounces burrata

Fresh basil leaves (garnish)



Preheat oven to 400 degrees. and warm four individual serving bowls.

Place cherry tomatoes on a parchment-lined, rimmed baking sheet and season with olive oil, salt and pepper. Place in the oven and roast for 35 minutes. Remove from oven, turn heat down to 200 degrees and place four individual bowls in the oven to get warm.

Cook the noodles according to package directions (about eight minutes). Reserve half cup of pasta water. 

Drain noodles into a large mixing bowl and add cherry tomatoes along with accumulated juices and the parmesan. Gently mix to combine. Add pasta water if the noodles appear to be too dry.  

Gently pour pasta into warmed serving bowls. Top with burrata and basil. Drizzle with a little more olive oil and serve while still warm.


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Chef Randy’s latest book: Ojai Valley Quarantine Cookbook 

For additional recipes, see Chef Randy’s website at

Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at for more recipes.


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