Roasted Cherry Tomato Spaghetti, plus Burrata and Nduja

Spaghetti tossed in a simple, creamy and good 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.

We love a classic Pasta al Pomodoro it's so simple yet undeniably good. 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

Ingredient 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 good and worth hunting down. If you don't have it we 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

1. 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).

1. 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).
2. 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).

1. 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 good 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 we 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 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 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 good and easy recipes).

Pasta

Orecchiette with 'Nduja Sugo

Fish & Seafood

Scallops with 'Nduja Garlic Butter

Antipasti

Burrata with Crispy 'Nduja & Gremolata

Pasta

Shrimp Spaghetti with 'Nduja and Lemon

Ingredients

Makes 4 servings

• 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

Method

1. Pre-heat the oven to 180℃ (350℉).

2. 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.

3. 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.

4. Bring a large pot of water to a boil and season it well with salt. Add the pasta and cook until al dente.

5. 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).

6. 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.

Kitchen notes

1. Burrata alternative ricotta would work well instead of burrata.
2. '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.
3. 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.