Save to Pinterest Last summer my neighbor Sarah brought over the most gorgeous container of cherry tomatoes from her garden, practically bursting with sweetness. She mentioned tossing warm pasta with fresh burrata and I could not get that image out of my head. That night I threw everything together in about twenty minutes, standing over the stove while tomatoes blistered and popped. The way the burrata melted into the noodles made the whole dish feel impossibly luxurious despite being so simple. Now it is my go-to when I want something that tastes like summer but requires zero actual effort.
I made this for my parents on a rainy Tuesday when they popped by unexpectedly. My dad is usually suspicious of vegetarian anything but he went back for seconds without saying a word. Watching him pull apart that burrata and seeing the cream mix with the tomato juices was genuinely satisfying. My mom asked for the recipe before she even finished her plate. Sometimes the simplest food creates the best moments.
Ingredients
- 400 g spaghetti or linguine: Long noodles catch the tomato sauce and burrata cream perfectly
- 400 g cherry tomatoes halved: They sweeten as they cook down and release their juices into the sauce
- 2 cloves garlic minced: Infuses the olive oil with subtle aroma
- 1 bunch fresh basil torn: Torn releases more oils than chopped and looks more rustic
- 2 tbsp extra virgin olive oil: Use the good stuff since it shines through
- 250 g burrata cheese: The creamy center is what makes this dish extraordinary
- 1 tsp sea salt: Enhances tomato sweetness and seasons pasta water
- 1/2 tsp black pepper: Adds gentle warmth
- Pinch red pepper flakes: Optional but creates lovely depth
Instructions
- Boil the pasta:
- Bring salted water to a rolling boil and cook pasta until just tender, saving some starchy water before draining
- Sauté the aromatics:
- Warm olive oil in a skillet over medium heat and let garlic soften until fragrant
- Cook the tomatoes:
- Add cherry tomatoes with seasonings and let them blister until they collapse into a jammy sauce
- Combine everything:
- Toss hot pasta with the tomato mixture and add splashes of pasta water to create silkiness
- Add the finishing touches:
- Remove from heat, fold in torn basil, then top with whole burrata and tear it open at the table
Save to Pinterest My friend from college came over recently and watched me make this, then admitted she had been terrified of cooking with burrata for years. We stood at the counter eating straight from the serving platter. There is something so comforting about food that looks impressive but comes together so naturally.
Perfecting The Tomato Sauce
Do not rush the tomato cooking stage even if you are hungry. Those few extra minutes of letting them burst and concentrate their juice is what transforms this from ordinary pasta into something memorable. The natural sweetness that develops cannot be rushed or faked.
Choosing Your Pasta Shape
Long strands work beautifully here because they twine around the tomato wedges and capture pockets of burrata cream. Short pasta like penne will still taste wonderful but you lose those gorgeous cheese pulls. Sometimes the choice between delicious and photogenic is worth making.
Serving Suggestions
This pasta wants to be eaten immediately while the burrata is still warm and melty. A crisp green salad with sharp vinaigrette cuts through the richness perfectly. Crusty bread is practically mandatory for sopping up every last drop of that creamy tomato sauce.
- A splash of good balsamic glaze right before serving adds gorgeous acid
- Keep extra basil handy because everyone always wants more
- Have a nice olive oil on the table for finishing drizzles
Save to Pinterest This recipe has saved me so many times when I need comfort food that still feels elegant. Hope it becomes a staple in your kitchen too.
Common Recipe Questions
- → What type of pasta works best in this dish?
Spaghetti or linguine are ideal as they hold the sauce well, but penne or rigatoni can be substituted.
- → How do you achieve the smooth sauce texture?
Reserving some pasta cooking water and adding it to the tomato mixture creates a silky, cohesive sauce.
- → Can burrata be replaced with another cheese?
Fresh mozzarella can be used, but burrata provides a creamier, melt-in-the-mouth texture.
- → What’s the best way to prepare the cherry tomatoes?
Sauté halved cherry tomatoes with garlic until softened and juicy to release their natural sweetness.
- → How can this dish be made vegan?
Substitute burrata with plant-based cheese alternatives and ensure all ingredients are vegan-friendly.