Book your CampspotBook Now

Campfire Roasted Tomato Pasta with Burrata & Broccolini: Camping for Foodies

by Kendra Clapp OlguínAug 20, 2021
Campfire Roasted Tomato Pasta with Burrata & Broccolini: Camping for Foodies

We’re reaching the last days of summer when everyone seems to have a multitude of tomatoes. Even if you don’t have tomato plants growing in your yard, a walk through the farmer’s market showcases the season’s bounty. Signs with varietal names such as Sungold, Cherry, Pantano Romanesco, Black Zebra, Valencia, Beefsteak, Mortgage Lifter, San Marzano, and my personal favorite, Brandywine Pink, poke out from the mounds of tomatoes. Take advantage of this special time where tomatoes are best with this simple pasta with a complex flavor. Smokey, sweet, tangy, creamy tossed with the comfort of carbs, this dish has it all.

A plate of campfire roasted tomato pasta with burrata and broccolini.
A woman tends to the roasted vegetables while making campfire roasted tomato pasta with burrata and broccolini.


Campfire grill or grate
Medium-sized pot
A couple of cooking spoons


A person tosses pasta in the roasted tomato pasta sauce while making campfire roasted tomato pasta with broccolini and burrata.

For the sauce:

1 medium onion diced
4 garlic cloves chopped
5 cups of ripe tomatoes, chopped
3/4 teaspoon of salt
1 tablespoon of honey
1/2 teaspoon of pepper
1/2 teaspoon of dried oregano
1/2 teaspoon of dried thyme
1/4 teaspoon of dried red pepper flakes
6 ounces of dry bucatini
2 4-ounce balls burrata

Roasted cherry tomatoes on skewers and roasted broccolini for campfire roasted tomato pasta.

For the roasted tomatoes:

3 lb of cherry tomatoes
olive oil
several skewers, if wooden, soak for at least a half-an-hour
salt and pepper to taste

Someone flips over the broccolini on the campfire grate.

For the roasted broccolini:

1 bunch of broccolini, about 6 ounces
1/2 lemon
Olive oil
Salt and pepper to taste


A person places skewered tomatoes and broccolini onto a campfire grate while making campfire roasted tomato pasta.

Making the sauce

Begin by making the fresh pasta sauce. Heat two tablespoons of olive oil over a deep pan over medium heat. Whopt for pans with a broad base rather than a tall pot when making a quick pasta sauce like this. I feel as though it cooks faster with more heated surface space for the sauce. Once the olive oil is hot, add onion and stir to coat. Allow the onions to cook for four minutes or until they begin turning translucent and start to soften. Next, add the chopped garlic and mix. Let the garlic cook for a minute but make sure not to burn or brown your garlic. Burned garlic means bitter taste, and that’s not what we’re going for here. 

Once the garlic has its moment, add the chopped tomatoes and a pinch of sea salt. Stir the mixture together and turn up the heat to medium-high. Continuing to stir every couple of minutes, sautee the tomatoes for several minutes or when the tomatoes begin to break down. If your tomato mixture seems dry, add a 1/2 cup of stock or wine. If you’re unsure, don’t fret. The drained pasta you add later will add some moisture to the recipe. 

Next, turn your heat to low and mix in the pepper, dried spices, red pepper flakes, and honey. 

Skewered cherry tomatoes slightly coated with olive oil and on top of broccolini.

Roasting the tomatoes

While your tomatoes are cooking down, skewer your cherry tomatoes and coat them with olive oil. If you don’t have a basting brush, my hack is to drizzle a paper towel or napkin with olive oil and pat the oil onto the tomatoes. Next, sprinkle pinches of salt and pepper onto the tomatoes.

Brush or drizzle olive oil onto the broccolini and lemon and sprinkle with salt and pepper.

A person flips over skewered tomatoes on a campfire grill while making campfire roasted tomato pasta with burrata and broccolini.

Play a little Tetris and place the tomato skewers, lemon, and broccolini onto the grill. Turn the broccolini and skewers over every few minutes, allowing them to roast evenly on each side. Let the broccolini charr a bit and roast the tomatoes until they soften and brown as well. Remove from the fire and place on a plate or platter.

While the sauce cooks and tomatoes and broccolini roast, bring a large pot of water to a boil on your camp stove. When you can see the light at the end of your tomato tunnel, meaning, when you feel like you’re reaching the end of your cooking times, cook the bucatini per its package’s instructions. Drain the pasta and, with tongs, incorporate it bit by bit into the sauce while gently tossing it as you go.

A person places roasted tomatoes on top of pasta.
Someone squeezes charred lemons onto two plates of fire roasted tomato pasta with burrata and broccolini.

Putting it all together

Once mixed, serve the pasta on plates. Pick up a tomato skewer and slide the tomatoes off onto the pasta using a pair of tongs. Do about three skewers per plate. Add the roasted broccolini and squeeze the charred lemon over the platters. Place a ball of burrata on top of each pasta serving. Drizzle with some robust olive oil and season with pepper and salt or parmesan.


Someone splits a ball of burrata onto a plate of campfire roasted tomato pasta.
A camper grates parmesan cheese onto a plate of campfire roasted tomato pasta with burrata and broccolini.
A couple cheers before digging into a plate of campfire roasted tomato pasta with burrata and broccolini.