Tomato Pasta with Burrata (Printable Version)
Fresh cherry tomatoes softened in rich olive oil with garlic, tossed with al dente pasta and crowned with creamy burrata and fragrant basil. An effortless dinner idea.
# Ingredients:
→ Main Ingredients
01 -
3 cups cherry or grape tomatoes
02 -
¼ cup chopped fresh basil, with extra for sprinkling
03 -
¼ cup olive oil
04 -
½ teaspoon dried basil
05 -
8 ounces burrata cheese
06 -
¼ teaspoon crushed red pepper flakes, and more for topping
07 -
6 garlic cloves, minced
08 -
kosher salt and ground pepper
09 -
½ pound pasta, like bucatini or spaghetti
10 -
parmesan cheese for sprinkling on top
# Steps:
01 -
Warm olive oil gently in a big pan over medium-low. Stir in the garlic, dried basil, and some red pepper flakes. Let it all cook for about 1 or 2 minutes.
02 -
Toss in the tomatoes with a pinch of pepper and salt. Stir them around and let them cook for 20-25 minutes until the skins start to burst. Adjust the heat if necessary—higher if they won't burst, or lower if it seems too hot.
03 -
As the tomatoes cook, bring salted water to a boil in a pot. Cook the pasta until it's ready.
04 -
Drain the cooked pasta and toss it right into the skillet. Give it a few good tosses until the noodles are slicked with the sauce.
05 -
Turn off the heat. Tear up the burrata into pieces or keep it whole, and toss it in. Sprinkle in the chopped basil, adjusting how much you use depending on your preference.
06 -
Taste it and sprinkle more salt or pepper if necessary. Serve it right away, adding parmesan, fresh basil, and crushed red pepper on top.
# Notes:
01 -
Burrata is a soft Italian cheese made with cream and mozzarella.
02 -
Control the heat level by adjusting how much red pepper flakes you use.
03 -
It’s best to enjoy this dish as soon as it's ready while the cheese is still soft and warm.