Burst Cherry Tomato Pasta with Burrata (Easy 25-Minute Recipe)
Looking for a quick and delicious pasta recipe that's packed with fresh tomato flavor? This Burst Cherry Tomato Pasta with Burrata transforms sweet blistered tomatoes, garlic, fresh basil and Pecorino Romano cheese into a simple sauce that's ready in about 25 minutes. Finished with creamy burrata cheese, it's one of my favorite ways to enjoy cherry tomatoes–whether they're freshly picked from the garden or purchased at the grocery store year round.
Servings: 6 servings
Equipment
- Cheese grater (optional)
- Large Skillet or Dutch Oven
Ingredients
- 4 Tbsp olive oil
- 2-3 Tbsp chopped or thinly sliced garlic
- Pinch crushed red pepper
- 2 pounds cherry tomatoes left whole/do not slice (about 5 cups 2½ pints; see Notes)
- 1 large handful fresh basil stemmed and chopped or hand-torn, divided (about 1cup; see Notes.)
- ½ tsp salt
- ¼ tsp ground black pepper
- 1 pound pasta + salt for pasta water (any shape will do!)
- ⅓ cup grated Pecorino Romano cheese
- About 10 ounces burrata cheese at room temperature
- Extra virgin olive oil
- Freshly ground black pepper
Instructions
- Prep and gather all ingredients according to specifications above. Bring a large pot of water to a boil. Be sure that the burrata cheese is at room temperature. Take it out of the refrigerator about 1 hour before using.(Please see the section above in the blog post for Step-By-Step instructions with photos.)About 10 ounces burrata cheese
- Combine the olive oil, garlic and crushed red pepper in a large skillet or Dutch oven over medium-low heat. Cook until the garlic is lightly golden and soft and stir occasionally, about 3-4 minutes.4 Tbsp olive oil, 2-3 Tbsp chopped or thinly sliced garlic, Pinch crushed red pepper
- Then, add the tomatoes, half the fresh basil/herbs, salt and black pepper to pan and stir well.2 pounds cherry tomatoes, ½ tsp salt, ¼ tsp ground black pepper
- Cook the tomatoes until they begin to burst, about 10 minutes or so, then help them along by lightly crushing most of the tomatoes with a fork to release their juices. Leave some in large chunks for the best overall texture. Continue to simmer the sauce about 5 minutes or so. Taste and add additional seasonings if needed. The tomato sauce should have a light, fresh flavor.NOTE: Don’t rush the bursting process. Give the tomatoes tome to soften and release their juices. It won’t take very long!
- Meanwhile, once the water comes to a boil, add salt, then the pasta, stirring frequently. Cook the pasta for 2 minutes less than the package directions, or about 2 minutes before you think it is al dente. (Be sure to reserve at least 1 cup of the starchy pasta water.)1 pound pasta
- Next, transfer pasta to the skillet along with about ½ cup of the starchy pasta water (to start). Stir well to fully combine all ingredients and let the pasta finish cooking in the sauce and absorb all of those wonderful flavors! Add the additional pasta water if more moisture is needed.
- Once the pasta is al dente, turn off the heat, then fold in the pecorino cheese and remaining basil. Drizzle with some extra-virgin olive oil.Taste and adjust seasonings again if needed, but keep in mind that the burrata cheese will add additional salt to the overall flavor.⅓ cup grated Pecorino Romano cheese
- Add the room temperature burrata to the pasta in one large ball and mix in as much or as little as you’d like.About 10 ounces burrata cheese
- Finish with a healthy drizzle of extra-virgin olive oil and some freshly ground black pepper and serve immediately. Buon Appetito!
Video
Notes
- Tomatoes: While this recipe was written for cherry tomatoes, any small tomato will work in it, such as grape or pear tomatoes.
- Herbs: I used mostly fresh basil here with a bit of fresh mint from my garden. Basil is the natural choice here, but feel free to complement it with some other herbs as I did. Fresh mint, dill, thyme and oregano would all work here as a secondary herb.
- As this is a very simple, fresh tomato sauce with very few ingredients, it’s really important to use fresh herbs as they complement the flavors so well. This dish will just not be the same with dried herbs.
- Pasta: This is a versatile sauce. Use it with any shape that you want, short or long.
- Use a large pot with 5 to 6 quarts water for 1 pound of pasta. Bring the water to a boil before adding the salt. Use 1½-2 Tbsp salt.
- Combine the garlic and the oil in the pan at the same time, then slowly bring the temperature up. This will help prevent the garlic from burning.
- Pasta Water: The pasta water is key! Add it to the sauce along with the pasta for the additional moisture needed to finish cooking the pasta.
- Turn Heat Off before adding grated cheese so that the cheese does not clump. Toss the cheese into the pasta quickly and throughly so that the cheese emulsifies into the sauce.
- Pecorino Cheese: Grana Padano or Parmigiano-Reggiano can be used if you don’t have Pecorino Romano.
- Burrata Cheese: Be sure that it’s at room temperature before adding to pasta.
- Also, if you’d prefer a lighter dish or just don’t have any burrata, enjoy this pasta without it. It will still be 100% delicious!
- Don't forget to drizzle the finished dish with some high-quality extra-virgin olive oil for an additional hit of flavor and richness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them, covered, in a small skillet over medium low heat with a little bit of water until heated through.
