Pin It The first time I made this pasta was on a Tuesday evening when I had nothing in my fridge but a jar of cherry tomatoes and some burrata I'd impulse bought at the market. I ended up texting my sister at midnight because I couldn't believe something so simple could taste this luxurious.
I served this at a summer dinner party last year and watched four grown adults go completely silent. One friend actually reached across the table to steal the last burrata covered noodle from her husbands plate.
Ingredients
- 400 g (14 oz) spaghetti or linguine: Long noodles catch the tomato sauce and cream better than short shapes
- 400 g (14 oz) cherry tomatoes halved: Use the sweetest ones you can find since they're the flavor base
- 2 cloves garlic minced: Fresh garlic makes a difference here dont use the jarred stuff
- 1 small bunch fresh basil torn: Tear the leaves by hand instead of cutting them they release more aroma that way
- 2 tbsp extra virgin olive oil: This becomes part of your sauce so use the good stuff
- 250 g (9 oz) burrata cheese: Let it come to room temperature while you cook everything else
- 1 tsp sea salt plus extra for pasta water: The pasta water should taste like the sea
- 1/2 tsp freshly ground black pepper: Freshly cracked has way more flavor than pre ground
- Pinch of red pepper flakes optional: Just a tiny hint of heat cuts through the creaminess
- Additional fresh basil and olive oil for serving: These final touches make it look gorgeous
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a boil and cook pasta until al dente saving that precious half cup of starchy water before draining
- Start the tomato base:
- Heat olive oil in a large skillet over medium heat add garlic and let it sizzle for just one minute until your whole kitchen smells amazing
- Let the tomatoes break down:
- Add halved tomatoes with salt pepper and red pepper flakes if using then cook for 5 to 7 minutes until theyre soft and saucy
- Bring it all together:
- Toss the drained pasta into the skillet adding splashes of that reserved pasta water until everything looks glossy and coated
- Add the fresh elements:
- Remove from heat scatter in torn basil and give everything a gentle toss so the basil wilts slightly
- The grand finale:
- Plate the pasta then nestle whole burrata balls on top tearing them open right at the table so everyone sees the cream spill out
- Final touches:
- Drizzle with your best olive oil and add a few more fresh basil leaves before serving immediately
Pin It This recipe became my go to comfort food during a particularly stressful month at work. Something about tearing into that warm creamy center just makes everything feel better.
Making It Your Own
Sometimes I add a splash of balsamic glaze right before serving which gives this sweet acidic note that cuts through all the richness. A friend of mine puts fresh arugula on top for some peppery bite.
Pasta Shape Wisdom
While spaghetti or linguine are traditional Ive found that penne or rigatoni work surprisingly well too especially if you want something easier to twirl. The short pasta just traps little pockets of that creamy burrata inside.
Perfect Pairings
A crisp white wine like pinot grigio or sauvignon blanc balances the creaminess beautifully. If you want something red go for a light italian red that wont overpower the delicate flavors.
- Crusty bread is mandatory for soaking up any leftover sauce
- A simple green salad with lemon dressing keeps the meal feeling fresh
- Keep dessert light maybe some fresh berries or a light sorbet
Pin It Some meals are just meant to be shared and this is absolutely one of them. Gather your favorite people pour some wine and watch the burrata do its magic.
Recipe FAQs
- → Can I prepare this dish ahead of time?
The tomato sauce can be made 2-3 hours in advance and reheated gently before serving. However, cook the pasta fresh just before eating, and add the burrata immediately before serving for the best creamy texture and cheese pull effect.
- → What's the best way to cook cherry tomatoes for this dish?
Heat olive oil with minced garlic, then add halved tomatoes with salt and pepper. Cook over medium heat for 5-7 minutes, stirring occasionally, until they soften and release their natural juices. This concentrates their flavor and creates a light, silky sauce.
- → How do I select quality burrata cheese?
Look for burrata that feels slightly soft but not mushy, with a creamy center visible when torn. Buy from reputable sources and use within 1-2 days of purchase. Store in the coldest part of your refrigerator, preferably in its original brine.
- → Can I use different pasta shapes for this dish?
Absolutely. While spaghetti and linguine work beautifully, penne, rigatoni, or farfalle are excellent alternatives. Choose shapes that can catch and hold the tomato sauce and burrata cream throughout the dish.
- → What's the purpose of reserving pasta water?
Starchy pasta water creates a silky sauce by emulsifying with the olive oil and tomato juices. Add it gradually while tossing to achieve the perfect consistency without making the dish watery.
- → How can I make this vegan?
Swap the burrata for high-quality vegan cheese alternatives or use cashew cream. Ensure your pasta is egg-free, and use extra-virgin olive oil throughout. The dish remains equally delicious and satisfying with these substitutions.