Oven-Baked Burrata Pasta with Peppers and Olives

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220 °C (428 °F) with top/bottom heat; line a baking sheet with parchment paper.

2. 2

   Spread the peppers, onion, cherry tomatoes, and olives on the baking sheet, sprinkle with garlic; drizzle with olive oil, oregano, salt, and pepper and mix well.

   2 pieces (≈300 g), seeded and cut into 2–3 cm wide strips Red bell peppers1 medium (≈120 g), cut into wedges Red onion150 g, halved Cherry tomatoes80 g, halved Pitted black olives1 small, finely chopped Garlic clove2 tbsp (≈30 ml) Olive oil1 tsp (or 1 tbsp fresh, chopped) Dried oreganoto taste (approx. 1/2–1 tsp salt, 1/4 tsp pepper) Salt and black pepper
3. 3

   Place the vegetables in the middle of the hot oven and roast for 15 minutes, turning once after 10 minutes, until they are soft and lightly browned at the edges.

   2 pieces (≈300 g), seeded and cut into 2–3 cm wide strips Red bell peppers1 medium (≈120 g), cut into wedges Red onion150 g, halved Cherry tomatoes80 g, halved Pitted black olives1 small, finely chopped Garlic clove
4. 4

   While the vegetables are roasting, bring a large pot of water to a boil, add salt to the water, and cook the pasta al dente according to package instructions (approx. 9–11 minutes).

   1 tbsp (for 2–3 l water) Salt (for the pasta water)200 g (dry) Rigatoni or other short pasta
5. 5

   Drain the pasta and reserve 120 ml of the cooking water; briefly place the hot pasta in the skillet or a large bowl.

   200 g (dry) Rigatoni or other short pasta
6. 6

   Remove the roasted vegetables from the oven and add them along with balsamic vinegar and the reserved pasta water to the pasta, quickly mix everything to emulsify the sauce; season with more salt/pepper if needed.

   1 tbsp (≈15 ml) Balsamic vinegarto taste (approx. 1/2–1 tsp salt, 1/4 tsp pepper) Salt and black pepper
7. 7

   Serve the pasta in portions on plates, placing the Burrata in the center, gently tearing it open to let the creamy center flow out, and garnish with a drizzle of olive oil and fresh basil.

   1 ball (≈125 g), at room temperature Burrata2 tbsp (≈30 ml) Olive oila few leaves for garnish (≈8 g) Fresh basil
8. 8

   Let sit for 5 minutes to allow flavors to meld, then serve immediately.

Origin & History

Oven-roasted vegetable pasta is a modern, Mediterranean-inspired way to utilize fresh summer produce like peppers and tomatoes. The interplay of warm, roasted vegetables and creamy cheese like Burrata reflects southern Italian flavors and is a straightforward variation of traditional pasta recipes.