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Flavorful Burst Cherry Tomato Pasta with Creamy Burrata

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A quick and easy pasta dish featuring bursting cherry tomatoes and creamy burrata cheese, perfect for a light yet satisfying meal with fresh basil and a hint of chili.

Ingredients

Scale
  • 2 cups (about 300g) cherry tomatoes, ripe and firm
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, thinly sliced
  • 1/4 teaspoon red chili flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) spaghetti or linguine
  • A handful of fresh basil leaves, torn
  • 8 ounces (225g) burrata cheese
  • 1 teaspoon fresh lemon juice
  • Grated Parmesan cheese, for serving (optional)

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 8 ounces (225g) of spaghetti or linguine and cook according to package instructions until al dente, about 8 to 10 minutes. Reserve 1 cup (240ml) of pasta cooking water before draining.
  2. While the pasta cooks, heat 3 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the thinly sliced garlic and sauté for 1 to 2 minutes, stirring frequently, until fragrant and just starting to turn golden. Watch closely to avoid burning.
  3. Add 2 cups (300g) of cherry tomatoes to the skillet, season with salt, pepper, and 1/4 teaspoon red chili flakes if using. Cook for 5 to 7 minutes, gently stirring occasionally, until tomatoes soften and start to burst but still hold some shape. Splash reserved pasta water if pan gets dry.
  4. Lower the heat and add the drained pasta directly into the skillet with the tomatoes. Toss together, adding reserved pasta water a little at a time to create a light sauce that clings to the noodles, about 2 minutes.
  5. Turn off the heat and squeeze in 1 teaspoon of fresh lemon juice. Add torn fresh basil leaves and toss to combine.
  6. Transfer pasta to serving plates. Tear burrata into chunks and arrange over the top of each portion. The warmth of the pasta will soften the cheese, creating a creamy contrast.
  7. Finish with an optional sprinkle of grated Parmesan and a drizzle of olive oil. Serve immediately.

Notes

Use medium heat to gently cook tomatoes until they burst without turning mushy. Add burrata off the heat to keep its creamy texture. Reserve pasta water to loosen sauce and help it cling to noodles. For vegan version, substitute burrata with plant-based cheese and omit Parmesan. Burrata does not reheat well; remove before storing leftovers and add fresh when serving again.

Nutrition

Keywords: cherry tomato pasta, burrata pasta, easy pasta recipe, quick dinner, creamy pasta, summer pasta, vegetarian pasta

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