Roast Tomato & Creamy Burrata Spaghetti

A dreamy, creamy, rich and glorious pasta that makes for a great dinner.


4 people


The Tomato Stall Isle of Wight Tomatoes


400g spaghetti
2 tbsp (plus 1 tbsp) olive oil
400g mixed Tomato Stall tomatoes
4 cloves garlic, crushed
Pinch chilli flakes
1 ball of burrata cheese or mozzarella
2 handfuls fresh basil leaves
Freshly grated parmesan
Sea salt and freshly ground black pepper, to taste

All ingredients are available to purchase in our Farm Shop


  1. Heat the oven to 200 degrees Celcius.
  2. Toss the tomatoes in a baking dish with 2 tbsp olive oil, salt, pepper, crushed garlic and half of the basil leaves. Roast for 15 minutes.
  3. In a large pot of boiling salted water, cook the spaghetti according to package instructions; drain well and stir in 1 tablespoon olive oil; set aside.
  4. Remove the baking dish from the oven. With a slotted spoon, remove the tomatoes and set aside in another bowl.
  5. Toss the spaghetti in the tomato infused oil in the baking dish to soak up all the flavours.
  6. Time to plate up – serve the spaghetti, topped with the tomato mixture, gently torn burrata, fresh basil, grated parmesan and freshly ground black pepper.