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Burst Tomato Burrata Pasta has become my favorite quick yet luxurious pasta dinner—plump tomatoes burst in bubbling olive oil and mingle with creamy burrata for a meal that’s comfortingly simple but truly special. When summer tomatoes are overflowing at the market or I need a showstopper dinner with almost zero effort this recipe always delivers.
I made this for friends last summer with tomatoes we picked that morning and everyone asked for the recipe—now it is my go-to when I want to impress without stress.
Ingredients
- Olive oil: Brings richness and melds all the flavors, look for extra virgin with a fruity aroma
- Garlic cloves: Create depth and aroma, always choose firm unblemished bulbs
- Dried basil: For background herb notes, but fresh basil finishes with brightness
- Crushed red pepper flakes: Provide just enough heat, add more if you love spice
- Cherry or grape tomatoes: Will burst best when very ripe, look for glossy skins and no soft spots
- Kosher salt and pepper: Season everything evenly, flakes dissolve better than regular salt
- Pasta like spaghetti or bucatini: Gives the sauce something to cling to, a bronze-cut pasta will catch more sauce
- Fresh basil: Is essential for that pop of color and aroma, use leaves that are bright green and fragrant
- Burrata cheese: The star for a lush creamy finish, break it up or serve in one big scoop
- Parmesan cheese: Adds a final salty cheesy layer, look for aged Parmigiano Reggiano and grate it fresh
Step-by-Step Instructions
- Warm the Garlic and Spices:
- Heat the olive oil in a large skillet over medium-low. Add minced garlic, dried basil, and red pepper flakes. Stir gently and cook for 1 to 2 minutes until the garlic is fragrant but not browned, which ensures a sweet mellow base.
- Burst the Tomatoes:
- Add cherry tomatoes to the skillet with a pinch of kosher salt and pepper. Toss them in the oil so they are well coated. Let them cook 20 to 25 minutes, stirring occasionally. As they heat, they will begin to burst and release their juices. Lower the heat if any bits threaten to scorch and raise it back up if the tomatoes need a nudge to pop.
- Boil the Pasta:
- Bring a large pot of salted water to a boil. Drop in your pasta and cook to al dente following package instructions. Salting the water makes sure the noodles are seasoned throughout.
- Unite Pasta and Sauce:
- Drain the pasta and add it directly to the skillet with the tomatoes. Toss everything together so that every strand is slicked in the garlicky tomato sauce. Turn off the heat and immediately toss in fresh chopped basil so the tender leaves wilt just slightly.
- Add the Burrata:
- Nestle the burrata into the hot pasta. You can break it into creamy pieces or leave as one whole ball for dramatic presentation. Gently fold the burrata into the pasta so it melts and streaks throughout or leave it more intact depending on how you like it.
- Finish and Serve:
- Taste the pasta and add more salt and pepper if desired. To serve, top generously with parmesan cheese, extra basil, and a pinch more red pepper flakes for heat. Enjoy right away while the burrata is warm and gooey.
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The thing I love most here is that first scoop into the warm burrata when it starts to melt and coat the pasta in its creamy goodness. My kids are obsessed with the way the soft cheese and tomatoes mix—there is never a strand of pasta left in the pot.
Storage Tips
Leftover pasta can be kept in an airtight container in the fridge for two or three days. The burrata will get firmer when cold—warm leftovers gently on the stove to bring back creaminess, add a splash of water if needed to loosen things up. Freeze only the tomato sauce portion if you want to meal prep as the cheese and pasta do not freeze well.
Ingredient Substitutions
If you cannot find burrata, use fresh mozzarella torn into pieces for a creamy effect. Sub mini San Marzano or Roma tomatoes if you have them, although cherry types will give the best pop. Baguette slices can be served alongside if you want to scoop up every last bit of sauce.
Serving Suggestions
This pasta is stunning as the main event. Pair with a peppery arugula salad dressed simply with lemon and olive oil, or serve with grilled chicken or shrimp for extra protein. A crisp glass of dry white wine complements the cheese and tomato flavors like a dream.
Cultural and Historical Context
Burrata originated in Italy’s Puglia region where fresh cow’s milk cream is folded into mozzarella for a melt-in-your-mouth result. Similar tomato bursting sauces have been beloved across Italy for centuries, using peak-season ingredients to coax out the best flavors with minimal effort—this dish brings that spirit home in an easy pasta format.
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This dish truly shines with ingredients at their peak, so if you can hit up a local farmers market for tomatoes and basil, you will taste the difference. Pasta night does not get better than this.
Frequently Asked Questions
- → How do I know when the tomatoes are ready?
The tomatoes are ready when most have split open or softened, releasing their juices into the olive oil base. This usually takes about 20–25 minutes.
- → Can I use a different type of pasta?
Yes, you can use spaghetti, bucatini, or any pasta shape you enjoy. Just cook until al dente for best texture.
- → What makes burrata special in this dish?
Burrata's creamy center adds a rich, velvety element that balances the tangy tomatoes and aromatic garlic.
- → Can I substitute fresh basil with dried?
Fresh basil lends a vibrant taste and aroma, though dried basil can be used in smaller amounts if fresh isn’t available.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator. Reheat gently, adding a splash of olive oil if needed.