Burrata Pasta With Burst Cherry Tomatoes And Basil
This vibrant Burrata Pasta features perfectly burst cherry tomatoes and fresh basil, all coated in a light garlic-infused olive oil. The creamy burrata adds a luscious texture, making each bite a delight.
Equipment
- 1 large pot
- 1 colander
- 1 large skillet
- 1 wooden spoon
- 4 serving bowls
Ingredients
- 12 ounces spaghetti or pasta of your choice
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 pound cherry tomatoes, halved Make sure to use ripe cherry tomatoes for the best flavor.
- to taste salt
- to taste freshly ground black pepper
- 1 teaspoon red pepper flakes optional
- 8 ounces burrata cheese, torn into pieces Can be substituted with fresh mozzarella if needed.
- ½ cup fresh basil leaves, torn
- Zest of 1 lemon optional
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta in a colander.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the halved cherry tomatoes to the skillet. Season with salt, black pepper, and red pepper flakes (if using). Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are soft and bursting.
- Add the drained pasta to the skillet, along with ½ cup of reserved pasta water. Toss to combine, allowing the sauce to coat the pasta. If the pasta seems dry, add more reserved pasta water as needed.
- Remove the skillet from the heat and gently fold in the torn burrata and basil leaves. Allow the cheese to melt slightly and mix into the pasta.
- Serve the pasta in bowls, topped with lemon zest (if using) and additional basil leaves for garnish.
Notes
Make sure to use ripe cherry tomatoes for the best flavor.
You can substitute the burrata with fresh mozzarella if needed.
For added richness, drizzle a little more olive oil on top before serving.