The Red Accordion opened earlier in the February 2019, taking over the old location of Forkhill Bistro, The Fat Badger and Le Gavroche on Alberni Street. To be honest, I had to visit this location since Le Gavroche days when it started becoming underwhelming. And […]
Autostrada Osteria is a casual osterie on Main Street, Vancouver between East 32nd and 33rd. The Co-Owner and Head Chef come from La Quercia, founder of La Pentola and co-owner of Cinara. The menu focuses on quality ingredients, fresh handmade pasta and few regional wines. […]
I love a good spaghetti recipe. But this quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomato! I feel like this is the perfect dinner solution for the busy-mom (dad, parent, working individual) who still wants a tasty homecooked meal. The recipe is versatile. And the only cooking required is roasting your tomatoes and cooking the pasta.
Fresh burrata is my favourite!!! It is soft, gooey and melts easily to warm spaghetti. Roasting tomatoes give you a sweet robust pop of flavour. If you want a complex tomato sauce profile, you must add some cherry tomatoes! Roasting cherry tomatoes just give your tomato sauce that oomph that cannot be substituted with canned tomato sauce!
When I made this for dinner the other day before picking up Emily from daycare, I ran out of cherry tomatoes so that’s why you can’t see any in the photos. But TRUST ME, roasted cherry tomatoes is life! I learnt this a few years ago from David Lebovitz.
Anyways, adding the tomatoes together with the fresh burrata cheese and freshly picked basil from the garden makes the perfect flavour combination!
Place your cherry tomatoes and Brandywine heirloom tomatoes on a tin foil or parchment lined baking tray. Season generously with olive oil and rub them with fresh garlic cloves, salt and pepper. I prefer using coarse salt over table salt. I find it helps breaks down the tomatoes skin faster. Roast them in the oven at 425F for 40 to 45 minutes. If you have an outdoor grill, all the better. (I’m jealous!) The important thing to note is to use a baking tray big enough so the tomatoes are not overcrowded. You want room between them so the moisture escapes. You want them to be wrinkly and burst so they can release their juices. This way, it concentrates the tomato flavour. Remember, to keep all the juice and liquids for your pasta later! Don’t worry about overcooking them. It’s kind of hard to, but do check on them every once in a while to monitor the progress.
Pro-tip: Freeze roasted tomatoes and liquids to use for a quick pasta sauce later.
One thing about this recipe I mentioned earlier is how versatile it is. If you don’t have spaghetti, use pappardelle, macaroni, or heck even your kid’s animal pasta (mine LOVES these)! The only cooking you need is to cook your desired pasta to al dente. Once your pasta is cooked, drain and transfer to a large bowl. Remember to save the pasta water for later if your pasta needs more moisture.
Now you can sit on the patio, drinking glasses of chilled wine, while the tomatoes “cook” in the oven for 40 mins. You can probably catch up on an episode on Netflix too while you wait!
This quick and easy pasta recipe requires almost no cooking at all! It is clean, simple, healthy yet packs incredibly with bursts of flavour thanks to the roasted tomatoes! I feel like this is the perfect dinner solution for the busy-mom (dad, parent, working individual) who still wants a tasty homecooked meal.
- 1 cup cherry tomatoes
- 4–6 Brandywine heirloom tomatoes
- 2–4 tbsp extra virgin olive oil
- 200 grams of spaghetti
- 1/4 cup parmesan cheese (grated)
- 1 ball burrata
- 1/4 cup pasta water (if your pasta needs more moisture)
- bunch of basil leaves
- salt and pepper to taste
- a drizzle of chilli oil to taste (optional)
- Preheat oven to 425°F.
- Place cherry tomatoes on tinfoil or parchment paper in a baking tray.
- Season generously with extra virgin olive oil, salt and pepper.
- Place in the oven and cook for approximate 40-45 minutes or until tomatoes are wrinkly and bursts releasing liquids.
- Remove from the oven.
- About 15 mins before tomatoes finish roasting, cook your pasta.
- Cooking your pasta: boil water, add salt and cook your spaghetti pasta to al dente. The pasta will take around 10 minutes to cook through once the water reaches a boil.
- Drain and transfer cooked pasta to a large bowl. Reserve about 1/2 cup pasta water for later.
- Add roasted tomatoes with the liquids released.
- Divide and add burrata, parmesan cheese, basil, a drizzle of olive oil. Because you have already added salt and pepper to your roasted tomatoes, so do not need to add more salt unless you want to.
- If your pasta is too dry, add pasta water a little at a time.
- Give it a good stir and mix well!
- Transfer and plate pasta to individual serving plates. Add more parmesan, basil and olive oil for finishing. At the stage, I also like to add a drizzle of chilli oil.
- I like roasting extra tomatoes so I can get enough tomato juices and not use pasta water.
- Mixing the burrata in your freshly cooked pasta will melt it slightly. You will have some creamy, gooey, melted burrata (yummy!). Give it a good stir and mix well! Reserve some extra cheese for topping.
- You can use whatever pasta you want: Spaghetti, pappardelle, linguine, fettuccine, etc.
- Macaroni is good also because it can hold the sauce. Good for kids!
Keywords: Roasted Tomato Pasta, Creamy Burrata, healthy pasta Recipe, Spaghetti, pappardelle, linguine, fettuccine, fresh tomatoes, italian recipes, quick and easy dinner, easy to make pasta
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As the weather gets colder, I crave hearty, stew like dishes. Chicken Cacciatore is the perfect rustic poultry-vegetable ‘hunter’s stew.’ Making chicken cacciatore is super easy and it pairs great with rice, grains or pasta. And I love that it is filled with lots of […]
Over the years, Famoso Italian Pizzeria + Bar has been offering Italian dishes and Neapolitan pizza in Vancouver, Toronto, Calgary, Edmonton and other Canadian cities. We love their authentic Naples pizza – a thin, crisp crust, soft centre and fresh 100% Canadian cow’s milk mozzarella. […]
Doppio Zero Pizza is a Neapolitian Pizzeria in Como Lake neighbourhood of Coquiltam – specifically Como Lake at Poirier Street. I was pretty dissapointed the first time I couldn’t make it when Sherman and the wanted to meet up. Luckily, Josh arranged for another dinner to try out their new menu!
I love that Doppio Zero Pizza is located in the Tri-Cities even though it still takes me 20 mins to drive here from my house. But it is a good option if you feel like some thin-crust Neapolitian pizzas. The menu has a few more items than Spacca Napoli in Port Moody and they offer a decent sized parking lot out front.
The restaurant itself is roomy with plenty of high top tables and booth seats along with a bar area. We started the evening off with a few appetizers.
Bruschetta 12: tomatoes, olives, capers, basil, parmigiano reggiano. Nicely toasted with fresh flavours. Would definitely order again.
Arancini Siciliani 12: crispy risotto, bolognese, mozzarella
Brussel Sprouts Pizza: fiore di latte, crispy Brussel Sprouts, pancetta, capers and chili flakes!
Blue Cheese Pizza with walnuts: For those who are not normally blue cheese fans, I recommend you to try this since the “blue cheese” flavour is not too strong and you barely notice it. It’s just there very subtley.
- Add Dairy-Free cheese to any pizza for an extra $3
- Add Bufala mozzarella to any pizza for an extra $5
Tagliatelle al Funghi e Manzo 19: One of my favourite pastas from Doppio Zero. This rich tasting al dente Tagliatelle pasta features braised oxtail, mushrooms and truffle oil. Earthy but not overwhelming and would come back just for this dish!
Gnocchi alla Crema di Gorgonzola 18: potato gnocchi, gorgonzola mornay sauce and pine nuts. Normally I’m not a gorgonzola fan. I find a lot of places going overboard but luckily like the Blue Cheese Pizza, this Gorgonzola gnocchi is very balanced and not overwhelming.
On to desserts we shared:
Limoncello Key Lime Pie 8: Italian twist on this classic dessert. I liked the layer of torched meringue on top. It helps balance an otherwise sour tart dessert.
Cannoli 8 : one pistacio and one chocolate with berries and chantilly cream.
Doppio Zero Pizza offers a variety of Italian dishes that are reasonably priced in the Coquitlam area. Their pizzas are thin crusted and has a nice char while still being chewy! I recommend dining early or making reservations as it gets pretty busy at night!
Doppio Zero Pizza
Cuisine: Italian, Pizza
Mon 4:30 pm – 9:00 pm
Tue 4:30 pm – 9:00 pm
Wed 4:30 pm – 9:00 pm
Thu 4:30 pm – 9:00 pm
Fri 4:30 pm – 10:00 pm
Sat 4:30 pm – 10:00 pm
Sun 4:30 pm – 9:00 pm
1655 Como Lake Ave, Coquitlam, BC V3J 3P7
Rosa’s Cucina Italiana is a tiny Italian restaurant in Port Moody on 2331 Clarke Street. This local Cucina is a classic mom and pop shop that offers homemade pasta. Unfortunately, well, it is just that, “homemade” – and not particularly gourmet. In a small market […]
Vancouver International Wine Festival‘s Winery Dinners took place last night at Yew Seafood and Bar at the Four Seasons Vancouver Hotel. The Italian Dinner was featured Castello di Gabbiano‘s winemaker Frederico Cerelli for a night of exceptional Italian wines and west coast cuisine. Featured […]
I have a soft spot for a few restaurants on the intersection of Fraser and Kingsway. Osteria Savio Volpe is one of them. The other is Sal Y Limon. I love the classic rustic Italian dishes mixed with a few modern twists. Compared to our previous date night at Cibo celebrating Italian Heritage Month, we optioned for a few lighter summer dishes.
Marinated zucchini, buffalo mozzarella, chili and mint 22: This is an incredible salad. It is so refreshing. The marinated citrus and chili on roasted zucchini has very satisfying mouthfeel. If you are looking for a vegetable dish to accompany your meal. Look no further.
Awhile ago when we came here, we had the white anchovy and grapefruit dish. They’ve since replaced it with this white anchovy, radish, ajitama egg with bagnet vert and whipped butter 14. The bagnet vert has a very raw, green profile but is appetizing when you mix a little of everything together.
Meatballs 14: Three meatballs served with neck bone gravy. Order a side of bread to dip it in the sauce. Don’t waste it.
Cavatelli, cabbage, prosciutto and pangrattato 18: This pasta is firmer in texture with a rich, plump and springy bite. I like how this pasta dish is not heavy like the typical ragu, bolognese or carbonara.
Crispy Suckling Pig 28: This was the dish we ordered last time we were here. A very earthy suckling pig with few crackling skin. Served with salsa verde, and a fried egg. I wish they had a few more pieces of the pork crackling.
Where do you like to go for Italian food? And what would you recommend there? Let me know in the comments below!
Osteria Savio Volpe
Monday 5:00 – 10:00 PM
Tuesday 5:00 – 10:00 PM
Wednesday 5:00 – 10:00 PM
Thursday 5:00 – 10:30 PM
Friday 5:00 – 10:30 PM
Saturday 5:00 – 10:30 PM
Sunday 5:00 – 10:00 PM
615 Kingsway, Vancouver, BC V5T 3K5
June is Italian Heritage Month. As a celebration to Mangia! Vancouver Cibo Trattoria has curated a special three course menu for $38 per person. The menu is selection is well rounded and offers a good mix of vegetables, protein and pasta choices. Insalata Caprese: To […]
Dazzling Cafe opened it’s first location outside of Asia in Richmond, BC. This uber cute and stylish cafe chain has locations in Taiwan, Hong Kong, Singapore and Malaysia. They are famous for their honey toast which comes in a variety of flavors. The presentation is […]
Cibo Trattoria and UVA Wine & Cocktail Bar recently refreshed their team with General Manager Mark Taylor and Executive Chef Jonathan Chovancek and Chef de Cuisine Josh Gonneau alongside Bar Manager Sabrine Dhaliwal. This fresh new take in the cucina offers new menu delicacies with comfort dishes.
It’s been a while since we’ve last visited Cibo and I loved seeing the subtle transformations of a brighter and more airy space.
- albacore tuna crudo [gf]: shaved fennel, pickled radish, orvieto olive oil
- beef carpaccio 16: tellicherry black pepper seared, confit tomatoes, sicilian capers, pickles, mustard aioli
- Burrata and prosciutto di parma: served with warm focaccia, sourdough, tuscan olive oil, parmesan passatina di ceci
Chitarra Alla Vongole: stinging nettle pesto, early spring vegetables and clams. This was one of my favorite and stinging nettle is such a classic Italian recipe.
Ricotta Gnocchetti: braised oxtail, grilled mushrooms, san marzano tomatoes. Such a hearty and comforting pasta dish. Perfect for any cloudy rainy day!
Vincisgrassi al Forno: baked abruzzo heritage durum wheat pasta, grilled portobello, spicy tomatoes, black pepper goat cheese cream. And its vegetarian friendly too!
Triangle Island Halibut: buttermilk polenta, grilled asparagus
Organic Creme Fraiche Panna Cotta: caramelized apples, burnt honey caramel, amaretti
Tiramisu “Cibo”: deconstructed tiramisu with molten chocolate brownie, marsala and espresso bitters
I was invited by CIBO Trattoria for a menu tasting.
Mon 7:00 am – 10:30 pm
Tue 7:00 am – 10:30 pm
Wed 7:00 am – 10:30 pm
Thu 7:00 am – 10:30 pm
Fri 7:00 am – 10:30 pm
Sat 7:00 am – 10:30 pm
Sun 7:00 am – 10:30 pm
900 Seymour St, Vancouver, BC V6B 3L9
Milk and Eggs Restaurant has been opened for a few months now. It is located in Richmond on 8888 Odlin Crescent and Cambie. I first noticed this place with their milk shakes and ice cream desserts. But then people started raving about their meatballs. So naturally […]
For lovers of Tannis Ling’s award winning Bao Bei, Kissa Tanto at 263 Pender Street is a must visit. It was voted number one enRoute Magazine Canada’s Best New Restaurant 2016. This highly anticipated restaurant with long lines and lengthy reservation waitlist does not disappoint. Executive […]