Description
8 oz pasta (spaghetti, fettuccine, or rigatoni)
2 tbsp olive oil
3 cloves garlic, minced
1 ½ cups cherry tomatoes, halved
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
¼ cup fresh basil, chopped
1 tbsp balsamic glaze (optional)
1 large ball of burrata cheese
Grated Parmesan cheese, for serving
Directions:
Cook the pasta according to package instructions. Reserve ½ cup of pasta water before draining.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes and red pepper flakes, seasoning with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and
burst.
Add the cooked pasta to the skillet along with the reserved pasta water. Toss to coat the pasta in the tomato sauce.
Stir in the fresh basil and remove from heat.
Transfer the pasta to serving bowls and tear the burrata over the top. Drizzle with balsamic glaze if using, and sprinkle with Parmesan cheese.
Serve immediately and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect result every time. First, bring a large pot of generously salted water to a rolling boil. Add your pasta and cook until al dente, according to the package directions. Just before draining, carefully scoop out ½ cup of the starchy pasta water—this is crucial for creating a silky, emulsified sauce later.
While the pasta cooks, prepare your sauce. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 60 seconds until fragrant but not browned. Add the halved cherry tomatoes, red pepper flakes (if using), salt, and black pepper. Cook for 5-7 minutes, pressing gently on some tomatoes with your spoon to help them release their juices and burst.
Add the drained, cooked pasta directly to the skillet with the tomatoes. Pour in the reserved pasta water. Increase the heat to medium-high and toss everything vigorously for 1-2 minutes. The starch from the water will help the sauce cling to the pasta. Remove the skillet from the heat and stir in the chopped fresh basil.
Serving Suggestions
This dish is best served family-style for a casual meal. Transfer the tossed pasta to a large, shallow serving bowl or divide between individual plates. Tear the ball of creamy burrata cheese directly over the hot pasta, allowing it to melt slightly. For a final touch, drizzle with balsamic glaze for a sweet-acidic contrast and sprinkle with grated Parmesan. Serve immediately with crusty bread to soak up any remaining sauce and a light, crisp white wine like Pinot Grigio.
How-to Summary
In summary: cook pasta, reserve water. Sauté garlic, then cook tomatoes until soft. Combine pasta, water, and basil in the skillet. Finish by topping with torn burrata, balsamic glaze, and Parmesan.
Frequently Asked Questions
Can I use a different cheese instead of burrata? Yes. Fresh mozzarella (torn) is the closest substitute, though it won’t be as creamy. For a richer option, try a dollop of ricotta or mascarpone.
How can I add protein to this dish? Grilled shrimp, shredded rotisserie chicken, or canned chickpeas (rinsed and drained) are excellent additions. Add pre-cooked proteins when you toss the pasta with the sauce to warm through.
My sauce seems too dry. What did I do wrong? You likely needed more of the reserved pasta water. The starch in it is essential for sauciness. Add it in small increments until the desired consistency is reached.
Can I make this ahead of time? It’s best served fresh. However, you can prep the tomato sauce (through step 3) ahead and reheat it gently before adding freshly cooked pasta and the fresh toppings.
What if I don’t have balsamic glaze? You can make a quick reduction by simmering ¼ cup of balsamic vinegar in a small pan until it thickens and coats the back of a spoon. Alternatively, a squeeze of fresh lemon juice adds a nice brightness.
Common Mistakes to Avoid
- Skipping the pasta water: This starchy liquid is the key to a cohesive, restaurant-quality sauce that coats each noodle.
- Browning the garlic: Sauté garlic just until fragrant. Burnt garlic will turn the sauce bitter.
- Overcooking the pasta: Cook only until al dente, as it will continue to cook slightly when tossed in the hot skillet.
- Adding the burrata while cooking: Burrata is delicate. Always add it fresh at the end as a topping to preserve its creamy texture.
Conclusion
This Burrata Pasta with Cherry Tomatoes is a testament to how simple, high-quality ingredients can create a spectacular meal in under 30 minutes. The combination of sweet, burst tomatoes, fragrant basil, and the luxurious creaminess of fresh burrata is both comforting and elegant. By following this guide and avoiding common pitfalls, you can master this impressive yet straightforward dish that’s sure to become a regular in your recipe rotation.
