Description
8 oz spaghetti
2 tablespoons olive oil
2 cups cherry tomatoes, halved
1 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
1/2 cup fresh basil leaves, chopped
1 ball burrata cheese, torn into pieces
Directions:
Cook the spaghetti according to package instructions. Drain and set aside, reserving 1/2 cup of pasta cooking water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 4-5 minutes, stirring occasionally, until they
start to soften and burst.
Add balsamic vinegar and honey to the pan, stirring to coat the tomatoes. Let the mixture simmer for 1-2 minutes until slightly thickened.
Add the cooked spaghetti to the skillet, tossing to combine. If the sauce seems too thick, add a little reserved pasta cooking water to loosen it up. Season
with red pepper flakes, salt, and black pepper to taste.
Remove from heat and stir in fresh basil.
Serve the pasta topped with torn burrata pieces, garnishing with more fresh basil if desired.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 350 kcal per serving
Servings: 2
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, bring a large pot of salted water to a boil for the spaghetti. While it heats, prepare your ingredients: halve the cherry tomatoes, chop the basil, and tear the burrata. Once the water is boiling, cook the pasta until al dente, then drain, reserving that crucial 1/2 cup of starchy water. Simultaneously, in a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook until they blister and release their juices. Stir in the balsamic vinegar and honey, letting the mixture simmer into a light glaze. Add the drained pasta directly to the skillet, tossing vigorously to coat. Use the reserved pasta water, a tablespoon at a time, to create a silky sauce that clings to the noodles. Season with salt, pepper, and red pepper flakes off the heat, then fold in the fresh basil. Plate immediately and top generously with the torn burrata.
Serving Suggestions
This pasta is a star on its own but can be elevated with simple pairings. For a complete meal, serve it alongside a crisp arugula salad with a lemon vinaigrette. To complement the creamy burrata, offer a basket of warm, crusty bread for dipping. A light, chilled white wine like Pinot Grigio or Sauvignon Blanc balances the dish’s richness perfectly. For a heartier presentation, add a protein such as grilled shrimp or shredded rotisserie chicken tossed in at the end.
How-to Summary
In short: Cook spaghetti al dente, saving pasta water. Sauté cherry tomatoes until they burst, then simmer with balsamic and honey. Toss the pasta in the skillet with the tomato glaze, using reserved water to loosen the sauce. Season, stir in basil, and top with torn burrata cheese before serving.
Frequently Asked Questions
Can I substitute the burrata? Yes. Fresh mozzarella (bocconcini) or even a dollop of ricotta are good alternatives, though burrata’s creamy center is ideal.
My sauce is too acidic. How can I fix it? Balance it with an extra pinch of honey or a small pat of unsalted butter stirred in at the end to mellow the vinegar’s tang.
Can I make this dish ahead of time? It’s best served fresh. You can prep ingredients in advance, but combine and add the cheese just before serving to prevent the pasta from drying out and the burrata from breaking.
What if I don’t have balsamic vinegar? A good red wine vinegar mixed with a 1/4 teaspoon of sugar can work in a pinch, though the flavor profile will differ.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 2 days. Note that the pasta will absorb the sauce and the burrata will solidify. Reheat gently with a splash of water or broth.
Common Mistakes to Avoid
- Skipping the Pasta Water: The starchy reserved water is essential for creating a cohesive, glossy sauce. Never discard it.
- Overcooking the Tomatoes: Cook just until they soften and burst. Overcooking makes them mushy and diminishes their fresh flavor.
- Adding Cheese to the Heat: Always add the torn burrata off the heat and at the very end. Direct heat will cause it to melt into a stringy mess instead of staying luxuriously creamy.
- Underseasoning: Salt the pasta water generously, and taste the final dish before serving. The sweet tomatoes and rich cheese need adequate seasoning to shine.
Conclusion
This Spaghetti with Blistered Tomatoes and Burrata is a testament to how a few quality ingredients can create a spectacular meal in just 20 minutes. The sweet and tangy tomatoes paired with the decadent, creamy cheese offer restaurant-quality elegance with minimal effort. By following the step-by-step guide and avoiding common pitfalls, you can master this impressive yet simple dish. It’s a perfect recipe for a quick weeknight dinner that feels special or a stunning option for entertaining guests.
