Spaghetti tossed in a silky, creamy roasted cherry tomato sauce, finished with a dollop of burrata and crunchy ’Nduja breadcrumbs. This elevated yet simple pasta is perfect for a relaxed weekend meal or to serve when you want something a little special.
I adore a classic Pasta al Pomodoro for its elegant simplicity. This version feels a bit more indulgent but remains straightforward to make.
Roasting the cherry tomatoes with garlic concentrates their natural sweetness and deepens the flavour. They are then briefly simmered with heavy cream to create a rich, velvety sauce.
Toss the cooked spaghetti in the sauce, garnish with fresh basil, add a spoonful of burrata on top and finish with spicy ’Nduja breadcrumbs. Pour yourself a glass of wine and Buon Appetito.
See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video. For the printable recipe, scroll to the bottom.
Ingredients
Ingredient notes and substitutions
- Spaghetti – any pasta will work; choose a quality brand for the best texture.
- Heavy cream (double cream UK) – you can replace some or all of the cream with mascarpone or ricotta for a lighter, tangier finish.
- ’Nduja – a spicy, spreadable Calabrian salami. If you can’t find it, toast breadcrumbs with garlic, olive oil and chilli flakes for a spicy alternative.
- Burrata – ricotta can be used instead if preferred.
Visual walk-through of the recipe
- Roast the tomatoes – halve the cherry tomatoes and roast them with garlic, salt, pepper and olive oil until soft and lightly caramelised to concentrate their flavour.
- Make the breadcrumbs – gently melt the ’Nduja in a pan, then add the breadcrumbs and stir until thoroughly coated and crisp.
- Prepare the sauce – add the roasted tomatoes and garlic to a pan, pour in the cream and some reserved pasta water, then simmer until slightly reduced and silky.
- Add the pasta – toss the cooked spaghetti into the sauce with fresh basil so each strand is coated. Serve with burrata and the ’Nduja breadcrumbs.
Recipe tips
- Use quality ingredients – good pasta, ripe tomatoes and extra-virgin olive oil make a noticeable difference.
- Fresh aromatics – always use fresh garlic and herbs rather than dried for the brightest flavour.
- Storing leftovers – the dish is best eaten immediately but can be refrigerated for up to 2 days.
- Reheating – reserve some pasta water when cooking; use it to loosen the sauce while reheating gently in a pan.
Other ways to use ’Nduja
’Nduja packs a lot of heat, so a little goes a long way. If you buy a jar, try it in pasta sauces, mixed with butter for seafood, or stirred into roasted vegetables for an extra punch.
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
If you try this Roasted Cherry Tomato Spaghetti or any other recipe here, please rate it and share your experience in the comments — I love hearing from you!
Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video.
Roasted Cherry Tomato Spaghetti with Burrata and Nduja Breadcrumbs
By Emily
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
- Preheat the oven to 180℃ (350℉).
- Halve the cherry tomatoes and place them in a roasting tin with the garlic. Drizzle generously with olive oil, season with salt and pepper, and roast for about 30 minutes until soft and lightly caramelised.
- While the tomatoes roast, heat about ½ tablespoon olive oil in a pan and add the ’Nduja. Cook until it melts and darkens slightly (about 5 minutes). Stir in the breadcrumbs and cook for 30 seconds to a minute until coated and crisp. Transfer to a bowl and set aside.
- Bring a large pot of water to the boil, season well with salt and cook the pasta until al dente.
- Add the roasted tomatoes and garlic to the pan you used for the ’Nduja, pour in the cream and ½ cup (120ml) reserved pasta water, and simmer over medium heat until the sauce has 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. Serve in bowls topped with a spoonful of burrata and the ’Nduja breadcrumbs.
Notes
- Burrata alternative – ricotta works well if you prefer a milder topping.
- ’Nduja alternative – if you don’t have ’Nduja, sauté garlic with chilli flakes in olive oil, then toss the breadcrumbs in for a spicy substitute.
- Storage – leftovers keep in the fridge 1–2 days; the pasta will continue to soften. Reserve pasta water to loosen the sauce when reheating.
Helpful Info for All Recipes
- I use extra virgin olive oil unless specified otherwise.
- For canned or jarred tomatoes, several reliable brands deliver consistent flavour.
- Vegetables are medium sized unless noted.
- Recipes are tested using a fan (convection) oven when referenced.
- Nutrition is automatically calculated and intended as an approximation.
Nutrition
Nutrition information is an approximation.