Burst Tomato Burrata Pasta (Print Version)
# Ingredients:
→ Sauce Base
01 -
60 ml olive oil
02 -
6 garlic cloves, minced
03 -
0.5 teaspoon dried basil
04 -
0.25 teaspoon crushed red pepper flakes, plus additional for garnish
05 -
3 cups cherry or grape tomatoes
06 -
Kosher salt
07 -
Freshly ground black pepper
→ Pasta and Cheese
08 -
225 grams pasta, such as spaghetti or bucatini
09 -
15 grams fresh basil, chopped, plus more for garnish
10 -
225 grams burrata cheese
11 -
Parmesan cheese, finely grated, for topping
# Instructions:
01 -
Warm olive oil in a large skillet set over medium-low heat. Stir in minced garlic, dried basil, and crushed red pepper flakes; sauté for 1 to 2 minutes until fragrant.
02 -
Add cherry tomatoes to the skillet with a generous pinch of salt and pepper. Toss to coat in oil, then cook for 20 to 25 minutes until tomatoes soften and begin to burst. Adjust heat if necessary to encourage bursting while preventing scorching.
03 -
Meanwhile, bring a large pot of salted water to a rolling boil. Cook pasta according to package instructions until al dente. Drain thoroughly.
04 -
Transfer drained pasta directly to the skillet with burst tomatoes. Toss gently to coat noodles evenly in the sauce. Remove from heat and fold in chopped fresh basil.
05 -
Tear burrata into pieces or add whole, gently mixing into the pasta just enough to allow the cheese to melt and enrich the sauce. Season with additional salt and pepper to taste.
06 -
Serve promptly, topped with grated parmesan, extra fresh basil, and additional crushed red pepper flakes as desired.
# Notes:
01 -
For optimal flavor, use very ripe and sweet cherry tomatoes. Gently pressing some tomatoes with a spoon helps accelerate bursting and creates a richer sauce.