Burst Tomato Burrata Pasta

This burst tomato burrata pasta is my go-to summer dinner for busy nights when I want something special but low effort The combination of juicy tomatoes rich olive oil soft burrata and savory parmesan always creates that restaurant vibe at home

After I first made this pasta for friends on the patio everyone kept asking for the recipe There is just something about creamy burrata melting into garlicky tomato sauce

Ingredients

• Olive oil: Adds richness and helps the tomatoes burst smoothly Go for extra virgin with a fruity profile for best results
• Garlic: Brings aromatic depth and makes the whole kitchen smell amazing Use fresh cloves rather than pre-minced
• Dried basil: Gives a hint of herb flavor when fresh is not layered in just yet Choose a reputable brand for maximum punch
• Crushed red pepper flakes: For a gentle glow of heat and visual pop Add more or less based on your spice preference
• Cherry or grape tomatoes: The star of the dish Should be firm yet ripe for juiciness and natural sweetness Use a mix of colors if possible for extra eye appeal
• Kosher salt and pepper: Helps bring out all the flavors Taste as you go for balance
• Pasta like spaghetti or bucatini: These shapes catch the sauce beautifully Opt for a bronze-cut variety if you can for that classic Italian texture
• Fresh basil: Freshness gets added at the end for a bold herbal punch Always choose unblemished leaves for best fragrance
• Burrata cheese: This creamy cheese creates the signature dreamy sauce Splurge on the freshest you can find so it oozes perfectly
• Parmesan cheese: A finishing sprinkle ties everything together Find a wedge and grate it yourself for best flavor

Step-by-Step Instructions

Heat the Aromatics:

Begin by heating olive oil in a large skillet over medium-low This gentle heat lets the garlic dried basil and crushed red pepper flakes infuse the oil for maximum flavor Cook the garlic until fragrant but not browned about one to two minutes

Burst the Tomatoes:

Add cherry or grape tomatoes to the skillet Sprinkle in a generous pinch of salt and pepper Stir so every tomato gets slicked in oil Let them cook undisturbed for twenty to twenty five minutes Stir occasionally The tomatoes should soften then pop releasing their juices You can press some gently with the back of a spoon if more popping is needed Adjust heat as needed to avoid burning

Cook the Pasta:

While the tomatoes simmer bring a pot of salted water to a rolling boil Add your chosen pasta shape and cook until just al dente Drain well Reserve a splash of cooking water in case you want to loosen the sauce later

Combine Pasta and Tomatoes:

Add the drained pasta directly into the skillet with the burst tomatoes Toss everything together so each noodle is thoroughly coated in the tomato juices and garlicky oil

Add Final Touches:

Turn off the heat Scatter in the chopped fresh basil Let its aroma bloom Add the burrata either torn into pieces or as a whole ball Mix gently so the cheese mingles with the sauce to your liking Finish with more salt and pepper to taste

Serve and Garnish:

Serve the pasta immediately in your favorite bowls Top with lots of freshly grated parmesan more basil and extra red pepper flakes for a spicy kick

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The fresh basil is my favorite addition There is something about tearing those vibrant leaves over the steaming pasta that reminds me of Sunday cookouts at my childhood home We would always sneak a taste straight from the pan

Storage Tips

Leftovers can be kept in an airtight container in the fridge for up to two days The sauce may thicken but a splash of water or a drizzle of olive oil will restore silkiness when reheating Gently warm on the stove instead of the microwave to avoid rubbery cheese

Ingredient Substitutions

You can swap burrata with fresh mozzarella for a more widely available option If you do not have cherry or grape tomatoes try roughly chopped Roma tomatoes but increase simmer time Pasta shapes like rigatoni or penne work but long noodles give the best slurp factor

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Serving Suggestions

This pasta is fantastic alongside a simple leafy green salad dressed with lemon and olive oil Serve with crusty bread to soak every bit of the tomato cheese sauce A chilled glass of white wine or a sparkling mocktail completes the summery vibe

Cultural Notes

Burrata is an Italian cheese with a rich history hailing from Puglia Its creamy center is the ultimate luxurious touch in pasta dishes Bursting summer tomatoes are a classic staple across Italian home cooking especially in sun-kissed southern regions

Frequently Asked Questions About the Recipe

→ What type of pasta works best for this dish?

Spaghetti or bucatini are ideal as they hold the sauce well and pair perfectly with the burst tomatoes and burrata.

→ Can I use different tomatoes besides cherry or grape?

Yes, small heirloom or cocktail tomatoes also work well due to their sweetness and size.

→ Is there a substitute for burrata cheese?

Fresh mozzarella can be used in place of burrata, providing a similar creamy texture, though slightly less rich.

→ How do I know when the tomatoes are ready?

Cook the tomatoes until their skins split and juices start to release, creating a naturally thick sauce.

→ Can leftovers be stored for later?

The dish is best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to two days.

→ How spicy is this dish?

The spice level is mild from the red pepper flakes, but you can adjust to taste for more or less heat.