Description
8 oz pasta (spaghetti, rigatoni, or your choice)
2 tbsp olive oil
3 cloves garlic, minced
1 pint cherry tomatoes, halved
½ tsp red pepper flakes (optional)
½ tsp salt
¼ tsp black pepper
¼ cup fresh basil leaves, chopped
1 tbsp balsamic glaze (optional)
1 large burrata ball
¼ cup grated Parmesan cheese
Extra basil for garnish
Directions:
Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water, then drain.
Prepare the Garlic Oil: In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until
fragrant.
Sauté the Tomatoes: Add cherry tomatoes, salt, and black pepper. Cook for 5-7 minutes until tomatoes soften and release their juices.
Combine with Pasta: Add the cooked pasta to the skillet, tossing to coat. If needed, add reserved pasta water to loosen the sauce. Stir in chopped basil.
Assemble & Serve: Transfer pasta to serving plates. Tear the burrata ball over the top, letting the creamy center spread. Drizzle with balsamic glaze (if
using), sprinkle with Parmesan, and garnish with extra basil. Serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect pasta dish every time.
- Boil & Salt: Fill a large pot with water, add a generous handful of salt, and bring to a rolling boil. This seasons the pasta from within.
- Cook Pasta: Add your chosen pasta and cook until al dente (firm to the bite). Before draining, carefully reserve ½ cup of the starchy pasta water.
- Infuse the Oil: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, stirring constantly for just 30 seconds to infuse the oil without burning the garlic.
- Create the Sauce: Add the halved cherry tomatoes, salt, and black pepper. Cook for 5-7 minutes, pressing some tomatoes gently to release their juices and create a light, chunky sauce.
- Combine & Emulsify: Add the drained pasta directly to the skillet. Toss vigorously to coat. Add splashes of the reserved pasta water as you toss; the starch will help the sauce cling to the pasta.
- Finish & Plate: Remove from heat and stir in the chopped basil. Divide between plates, then tear the burrata ball over the top, allowing the creamy stracciatella to spill out. Add final garnishes and serve.
Serving Suggestions
Elevate your meal with these complementary ideas. For a complete Italian feast, start with a simple arugula salad dressed with lemon and olive oil. Serve the pasta alongside grilled chicken, shrimp, or a piece of crusty bread to soak up the creamy sauce and tomato juices. For a wine pairing, a light, crisp Pinot Grigio or a dry Rosé balances the richness of the burrata and the acidity of the tomatoes beautifully.
How-to Summary
In short: Cook pasta al dente, reserving water. Sauté garlic and red pepper flakes in oil, then cook tomatoes until saucy. Toss pasta in the skillet with pasta water and basil. Serve topped with torn burrata, Parmesan, a balsamic drizzle, and fresh basil.
Frequently Asked Questions
- Can I use a different cheese instead of burrata? Yes, fresh mozzarella (bocconcini) is the closest substitute, though it won’t be as creamy. For a similar creamy texture, try a log of fresh goat cheese or ricotta.
- How do I store and reheat leftovers? Store components separately if possible. Reheat pasta gently in a skillet with a splash of water. Burrata is best added fresh after reheating.
- My sauce seems dry. What did I do wrong? You likely needed more of the reserved pasta water. Add it in small increments while tossing the pasta; the starch helps create a silky, cohesive sauce.
- Can I make this dish ahead of time? You can prep the tomato sauce base ahead, but for best results, cook the pasta and assemble the dish fresh to maintain ideal textures.
- What if I don’t have balsamic glaze? You can make a quick reduction by simmering ¼ cup balsamic vinegar in a small pan until syrupy, or simply omit it. A squeeze of fresh lemon juice adds a nice bright finish.
Common Mistakes to Avoid
- Overcooking the Garlic: Burnt garlic turns bitter. Sauté it only until fragrant, about 30 seconds.
- Skipping the Pasta Water: The starchy water is essential for binding the sauce to the pasta. Never drain it all.
- Using Cold Burrata: For the best texture and creaminess, let the burrata sit at room temperature for 20-30 minutes before serving.
- Over-stirring the Burrata: Gently tear the burrata over the finished dish. Stirring it vigorously into the hot pasta will cause it to disappear rather than create luxurious pockets of cream.
Conclusion
This Cherry Tomato and Burrata Pasta is a testament to how a few high-quality ingredients can create a restaurant-worthy meal in under 30 minutes. The simplicity of the sweet, burst tomatoes paired with the decadent, creamy burrata makes for a perfectly balanced dish that feels both elegant and comforting. Mastering the key techniques—infusing the oil, emulsifying with pasta water, and adding the burrata at the end—ensures stunning results every time. It’s a versatile recipe that’s sure to become a regular in your culinary rotation.