The idea for this creamy burrata pasta came to me after a meal at a small farm-to-table restaurant in Istanbul known for sourcing all their ingredients within 100 miles of the city.
It was the peak of cherry tomato season and the chef built the pasta to specifically show them off. I remember being surprised that burrata showed up in a warm dish because I always assumed that it would melt into the sauce and disappear, taking all its glory with it.
That first bite took me by surprise. I found myself trying to figure out what I was even tasting, something like a creamy, cheesy sauce all wrapped in sweet, warm, and juicy cherry tomatoes.
As soon as I got home, I recreated it with a few additions of my own. Instead of roasting the tomatoes separately as he did, I cooked them in a large skillet to minimize the cleanup later. I added some Parmesan cheese for a bit more umami and followed his lead with plenty of fresh basil.
It has become my go-to vegetarian pasta dinner when cherry tomatoes are at their best. Even my meat-loving husband does not mind it as long as I let him have two servings.
A Few Ingredient Notes
As I developed this burst tomato burrata pasta recipe, I kept the ingredients list as lean as possible and used only what any well-stocked pantry would have.
Below are my notes on a few ingredients that you might need a little guidance on. Anything not mentioned here is pretty straightforward. Full list of ingredients with exact measurements is in the recipe card below:
Burrata cheese: At my local grocery store, burrata is sold in water in 8-ounce containers, but I have recently seen other brands selling 10-ounce balls. Either will work. A little bit more or less will not affect the outcome.
Cherry tomatoes: The red cherry tomatoes you find in every supermarket would work, but if you can get your hands on them, I recommend using a mix of different colors. They offer different flavors and make the dish visually appealing.
Unless your tomatoes are very big, you do not need to cut them into small pieces.
Pasta: I used spaghetti, but other pasta shapes like angel hair, fettuccine, and even penne would work. If you can get your hands on it, you can also use fresh pasta, but keep in mind that the cooking time would be much shorter.
How To Make Burrata Pasta with Cherry Tomatoes
The recipe comes together so fast. I highly recommend preparing all the ingredients before you start cooking.
Step 1 – Cook the pasta: Fill a large pot with water and season it with plenty of salt. Bring it to a boil, add the pasta, and cook until al dente, following the package instructions.
Reserve ½ cup of the pasta water and drain the rest. Set it aside.
Step 2 – Saute garlic in olive oil: While the pasta is cooking, heat olive oil in a large skillet over medium heat until it is shimmering hot.
Add the minced garlic and cook, stirring constantly, for 20 to 30 seconds. Watch it closely and keep stirring, as garlic burns easily.
Step 3 – Cook the tomatoes: Slowly and carefully add the whole cherry tomatoes to the hot oil, ensuring they are evenly spread out and not overlapping. Season them with salt and pepper.
Pro tip: Make sure that your tomatoes are thoroughly dried before adding them into the hot oil. It is best to spread them over a kitchen towel and dry them off fully.
Turn the heat down to medium-low and let them simmer for 10-12 minutes, stirring occasionally. As they cook, they will start to soften and burst. If some are still intact, you can use the back of a wooden spoon to burst them open so they release all their juices.
Can I roast the tomatoes in the oven instead? Absolutely! To do so, place the cherry tomatoes in a large casserole dish, add the olive oil, garlic, and seasonings. Roast in a preheated 400°F oven for 12-15 minutes or until they burst open and the sauce is bubbly.
From there, follow the rest of the recipe as written.
Step 4 – Add the vinegar: Turn the heat off and stir in the balsamic vinegar.
Do not skip this step. During my first few rounds of testing this recipe, I did not add the vinegar and felt that the tomato sauce tasted too sweet. A splash of vinegar helped tone it down and make it even richer.
This is also a good time to taste the sauce and add more seasoning, if necessary.
Step 5 – Assemble the dish: Add the pasta, Parmesan cheese, and basil into the garlicky tomato sauce and toss to combine, ensuring the tomatoes and the sauce are distributed evenly throughout.
I tested this recipe 3 times and never needed the reserved pasta water, but feel free to use it if necessary.
Step 6 – Finish it with burrata: Carefully tear the burrata cheese into large pieces and toss everything together. The creamy part should melt, creating a silky sauce, while the outer layer should be mixed in chunks throughout the pasta.
Step 7 – Serve: Garnish each serving with more Parmesan cheese and torn fresh basil right before serving.
What To Serve It With
This is a wonderful vegetarian dish on its own with a glass of crisp white wine (Pinot Grigio is my favorite), but a few things would round it out nicely if you prefer a larger meal:
Salad: Since this burrata pasta is creamy and rich, I like something crisp to pair it with. My Caesar Salad or Kale Avocado Salad both bring the crunch and the tanginess this dish is missing on its own.
Meatballs: Whenever I am feeding kids or a meat-lover, I make a batch of my Turkey Meatballs or Lamb Meatballs. It turns this from a simple weeknight pasta dinner into a full family meal.
Bread: You can toast some sourdough to scoop up the sauce, or if you want to take it up a notch, make a batch of my Air Fryer Garlic Bread.
Steak: If I am serving it as a date night dinner, it is always served with filet mignon.
Burrata Pasta with Burst Cherry Tomatoes
Ingredients
For The Pasta:
- 1 lb pasta, spaghetti, angel hair, penne would all work
- salt, for pasta water
For The Tomatoes
- ⅓ cup olive oil
- 4 cloves garlic, minced
- 1 ½ lbs whole cherry tomatoes, rinsed and dried thoroughly
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons balsamic vinegar
For Serving
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, loosely packed, torn, plus more as garnish
- 8 oz burrata cheese
Instructions
- Fill a large pot with water and season it with enough salt so it tastes like the ocean. I usually do 2 tablespoons. Bring it to a boil, add the pasta, and cook until al dente, following the package instructions. Reserve ½ cup of the cooking liquid, then drain the pasta and set it aside.
- Meanwhile, heat olive oil in a large skillet over medium heat until shimmering, 3-4 minutes.
- Add the garlic and sauté, stirring constantly, for 20-30 seconds, taking care not to burn it.
- Carefully add the cherry tomatoes, salt, and pepper, and stir to ensure they are thoroughly coated with the olive oil.
- Turn the heat down to medium-low and simmer for about 10-12 minutes, stirring occasionally, until the tomatoes soften and begin to burst when pressed with the back of a wooden spoon. The sauce should be slightly thickened.
- Off the heat, stir in the balsamic vinegar, taste, and add more if needed.
- Add the cooked pasta, Parmesan cheese, and basil to the tomatoes, then toss to combine, ensuring the tomatoes are evenly distributed. If needed, use the reserved pasta water to loosen the sauce.
- Tear the burrata into large chunks, add it to the pasta, and gently toss to distribute everything evenly.
- Garnish with more basil and a sprinkle more of Parmesan cheese, and serve while it is still warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
