Flame Roasted Tomato Pasta

Our creation.


  • 24 oz. grape or cherry tomatoes
  • Olive oil
  • Salt
  • 1 lb. of pasta (reserve 1/2 c. pasta water)
  • 4 garlic cloves, minced
  • 1 tsp. crushed red pepper or to taste
  • 2 TBSP – 1/2 c. grated parmesan cheese to taste
  • Zest of 1 lemon
  • 1/2 – 1 c. basil, chopped
  • 8 oz. burrata


  1. Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
  2. Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
  3. Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
  4. While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
  5. When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.

Flame Roasted Tomato Pasta:

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