Tomato Burrata Pasta Delight

This burst tomato burrata pasta transforms simple ingredients into an elegant dinner that tastes like it came from an Italian trattoria. The magic happens when sweet cherry tomatoes slowly cook until they burst, creating a luscious sauce that coats every strand of pasta. Topped with creamy burrata that melts slightly when added to the warm pasta, this dish strikes the perfect balance between rustic comfort and sophisticated flavor.

I first made this pasta during a hectic week when I needed something impressive yet simple. My Italian grandmother would have approved of how this dish honors quality ingredients without overcomplicating them.

Ingredients

• Olive oil creates the foundation for the sauce and infuses the dish with rich flavor
• Cherry or grape tomatoes the stars of the show that burst into sweet jammy goodness
• Garlic cloves adds depth and aromatic base to the sauce, use fresh for best results
• Dried basil provides underlying herbal notes that bloom in the hot oil
• Crushed red pepper flakes brings a gentle heat that balances the sweetness of tomatoes
• Pasta choose long strands like spaghetti or bucatini that catch the sauce beautifully
• Fresh basil adds bright, peppery freshness that elevates the entire dish
• Burrata cheese the crowning glory with its creamy interior that creates a luxurious sauce
• Parmesan cheese adds salty depth and umami that completes the flavor profile

Step-by-Step Instructions

Infuse the oil

Heat the olive oil over medium-low heat and add garlic, dried basil, and red pepper flakes. Cook gently for 1-2 minutes until fragrant but not browned. This creates an aromatic base that will flavor the entire dish.

Burst the tomatoes

Add tomatoes with salt and pepper, then let them cook slowly for 20-25 minutes. Be patient here as this is where the magic happens. The tomatoes will gradually soften, wrinkle, and eventually pop open, releasing their sweet juices that form the sauce. Adjust heat as needed to maintain a gentle simmer.

Cook the pasta

While tomatoes work their magic, boil salted water and cook your pasta until al dente. The pasta water should taste like the sea, as this properly seasons the pasta from within.

Combine pasta and sauce

Transfer drained pasta directly to the skillet with burst tomatoes. Toss thoroughly to ensure every strand gets coated with the garlicky tomato mixture. The starchy pasta will help the sauce cling beautifully.

Add finishing touches

Turn off heat before adding fresh basil and burrata. The residual warmth will soften the cheese without completely melting it. Taste and adjust seasoning, then finish with parmesan, more basil, and red pepper flakes for layers of flavor and texture.

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The burrata is truly my favorite element of this recipe. I first discovered this cheese while traveling through Southern Italy, where a farmer showed me how the outer mozzarella shell encases a creamy center. Breaking into a ball of burrata atop this pasta brings me back to that sunny afternoon in Puglia.

Make Ahead Options

While this pasta is best enjoyed immediately after preparation, you can prep certain components ahead of time to streamline the cooking process. The tomato sauce can be made up to two days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently before adding freshly cooked pasta. Hold off on adding the burrata and fresh basil until right before serving to maintain their integrity and freshness.

Perfect Pasta Selection

The pasta you choose significantly impacts the final dish. Long, thin pasta like spaghetti or bucatini allows the burst tomato sauce to cling to each strand. Bucatini, with its hollow center, captures even more of the flavorful sauce. For a heartier option, pappardelle works beautifully, its wide ribbons providing the perfect canvas for both sauce and burrata. Regardless of shape, be sure to cook the pasta just until al dente, as it will continue to soften slightly when tossed with the hot tomato mixture.

Seasonal Variations

This recipe shines brightest during tomato season when cherry and grape varieties are at their sweetest. In summer, use a mix of colored heirloom cherry tomatoes for visual appeal and complex flavor. In winter months, opt for greenhouse-grown cherry tomatoes, which tend to have better flavor than larger varieties off-season. You can also incorporate seasonal herbs alongside basil depending on availability: mint or oregano in summer, thyme in colder months.

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Recipe FAQs

→ What is burrata cheese?

Burrata is a fresh Italian cheese made from mozzarella and cream. It has a solid outer shell of mozzarella with a creamy, soft interior. When added to warm pasta, it creates a luxurious, creamy texture that elevates the entire dish.

→ Can I make this dish ahead of time?

While you can prepare the tomato sauce ahead of time, this dish is best served immediately after assembly. The burrata cheese loses its delightful texture contrast when left to sit, and the pasta may absorb too much liquid and become soggy.

→ What can I substitute for burrata cheese?

If you can't find burrata, fresh mozzarella is the closest substitute, though it won't have the same creamy center. Alternatively, you could use a combination of mozzarella and a dollop of ricotta to mimic the creamy texture.

→ Can I use a different type of pasta?

Absolutely! While the recipe suggests spaghetti or bucatini, you can use any pasta shape you prefer. Short pastas like penne or orecchiette work well too, as they can capture the burst tomatoes and creamy burrata in their crevices.

→ How spicy is this dish?

With just ¼ teaspoon of red pepper flakes, the dish has a mild warmth rather than significant heat. You can easily adjust by adding more red pepper flakes for extra spice or reducing/omitting them for a milder flavor profile.

→ Is there a way to make this dairy-free?

For a dairy-free version, you can omit the burrata and parmesan. Consider adding some nutritional yeast for umami flavor and a creamy dairy-free alternative like cashew cream or a dollop of dairy-free yogurt for richness.