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Spaghetti tossed in a simple, creamy and delicious roasted cherry tomato sauce topped with burrata cheese and crispy ‘Nduja breadcrumbs. This is the type of pasta that feels that little bit extra special to be enjoyed on a lazy weekend or served to guests.
I love a classic Pasta al Pomodoro it’s so simple yet undeniably delicious. This is our ‘fancy’ version although it’s not at all difficult.
The sauce is made with roasted cherry tomatoes and garlic which when roasted have the most beautifully sweet and intense flavour. It’s then simmered quickly with heavy cream for a little richness.
Toss in your spaghetti and top with burrata and spicy ‘Nduja breadcrumbs and don’t forget to pour yourself a glass of vino! Buon Appetitio.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Spaghetti – you can choose pretty much any pasta you like for this recipe. We love La Molisana brand for its high quality.
- Heavy cream (double cream UK) – you could also add a dollop of mascarpone or even ricotta which will give it a lighter/fresher flavour.
- ‘Nduja -‘Nduja is a spicy spreadable salami from Calabria. It can be hard to find but it’s so delicious and really worth hunting down. If you don’t have it I recommend toasting your breadcrumbs in garlic, olive oil and a little chilli flakes for a spicy kick.
- Burrata – you can use ricotta instead of burrata.
Visual walk-through of the recipe
- Roast the tomatoes – cut the tomatoes and place them in a roasting tin with garlic, salt, pepper and olive oil. Roast them until they are soft and slightly caramelised (this stage adds a lot of beautiful flavour to the sauce) (photos 1 and 2).
- Make the breadcrumbs – melt the ‘Nduja in a pan (this only takes a few minutes) then add the breadcrumbs and stir until thoroughly coated (photos 3 and 4).
- Make the sauce – add the roasted cherry tomatoes to a pan with the garlic. Add heavy cream and reserved pasta water and simmer until thickened slightly (photos 5-8).
- Add spaghetti – add your cooked spaghetti or pasta of choice to the sauce with fresh basil and toss to coat. Serve in bowls topped with burrata and the Nduja crumbs (photos 9 and 10).
Recipe tips
- Use high-quality ingredients – as always, high-quality ingredients will always give you incredible flavour no matter how simple the recipe is. The quality of the pasta and tomatoes will make a big difference here.
- Garlic and herbs – always use fresh garlic and herbs for this no dried or powdered alternatives.
- Storing leftovers – although I recommend eating the pasta straight away when it is at its best it can be stored in the fridge for up to 2 days.
- Reheating – if you plan on reheating your pasta make sure to reserve some starchy pasta water and use it to loosen the sauce as you reheat it in a pan.
Other ways to use ‘Nduja
‘Nduja is very spicy so you only need a little bit for this recipe. If you do buy it you can find more ways to use it below (all very delicious and easy recipes).
If you’ve tried this Roasted Cherry Tomato Spaghetti or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Roasted Cherry Tomato Spaghetti with Burrata and Nduja Breadcrumbs
Ingredients
- 14 oz (400g) Spaghetti, or pasta of choice
- 1.3 lbs (600g) cherry tomatoes
- 4 cloves garlic
- ⅓ cup (80ml) heavy cream
- ½ cup (120ml) reserved pasta water
- Small handful fresh basil
- 1 tablespoon (15g) Nduja
- ¼ cup (40g) breadcrumbs
- Burrata , for topping
- 1-2 tablespoons olive oil
- Salt and pepper
Instructions
- Pre-heat the oven to 180℃ (350℉).
- Cut the cherry tomatoes in half and place in a roasting tin with the garlic. Add a generous drizzle of olive oil and a sprinkle of salt and peppers. Roast the tomatoes and garlic for 30 minutes until soft and slightly caramelised.
- Meanwhile, add around half a tablespoon of olive oil to a pan and add the Nduja. Fry until the Nduja has melted and has darkened slightly (about 5 minutes). Add the breadcrumbs to the pan and stir into the Nduja until thoroughly coated (about 30 seconds to 1 minute). Once ready, remove to a bowl and set aside.
- Bring a large pot of water to a boil and season it well with salt. Add the pasta and cook until al dente.
- When the tomatoes are done add them to the same pan you cooked the Nduja in along with the cream and ½ cup (120ml) of pasta water. Simmer on a medium heat until reduced and thickened slightly (about 5 minutes).
- Add the cooked pasta to the sauce with a small handful of fresh basil and toss to coat in the sauce. Serve in bowls topped with a dollop of burrata and topped with Nduja breadcrumbs.
Notes
- Burrata alternative – ricotta would work well instead of burrata.
- ‘Nduja alternative – if you don’t have ‘Nduja we recommend sauteing garlic and chilli flakes (red pepper flakes) in olive oil then adding the breadcrumbs. It won’t have the same flavour but it’s a nice alternative with a little spicy kick.
- Storage – leftovers can be stored in the fridge for 1-2 days (the pasta will soften the longer it is left). Save some pasta water for loosening the sauce when you reheat it.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and uncomplicated
Thanks so much Sharon, I’m so happy you enjoyed it!
Nduja breadcrumbs?! Yes!!! Love what you did here.
Aw thank you so much! Hope you get a chance to try it 🙂