Burst Tomato Burrata Pasta (Print-Friendly Version)
Sweet tomatoes and creamy burrata star in this summer pasta tossed with basil and finished with parmesan.
# Ingredients:
→ Sauce
01 -
60 ml extra virgin olive oil
02 -
6 garlic cloves, finely minced
03 -
0.5 teaspoon dried basil
04 -
0.25 teaspoon crushed red pepper flakes, plus extra for serving
05 -
3 cups (approximately 450 g) cherry or grape tomatoes
06 -
Kosher salt and freshly ground black pepper, to taste
→ Pasta
07 -
225 g spaghetti or bucatini
→ Finishing
08 -
60 ml fresh basil, chopped, plus extra for garnish
09 -
225 g burrata cheese
10 -
Parmesan cheese, shaved or grated, for topping
# Steps:
01 -
Heat olive oil in a large skillet over medium-low heat. Add minced garlic, dried basil, and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant.
02 -
Add cherry or grape tomatoes along with a generous pinch of salt and pepper. Sauté in the oil, stirring occasionally, for 20 to 25 minutes until the tomatoes begin to burst. Adjust heat as needed to encourage bursting without burning the aromatics.
03 -
Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta until al dente according to package instructions. Drain thoroughly.
04 -
Transfer drained pasta directly to the skillet with burst tomatoes. Toss thoroughly to coat noodles in the sauce. Turn off heat and incorporate chopped fresh basil.
05 -
Gently tear or place burrata cheese over the pasta. Mix lightly, letting the cheese melt and enrich the sauce as desired. Taste and adjust seasoning with additional salt and pepper.
06 -
Serve immediately, garnished with freshly grated parmesan cheese, more fresh basil, and a sprinkle of extra red pepper flakes if desired.
# Notes & Tips:
01 -
For optimal flavor, allow tomatoes to cook until they burst and release their juices, forming a natural sauce.