Save Last summer my friend Mara dropped by unexpectedly with two baskets of cherry tomatoes from her garden, refusing to leave until I cooked something with them. We stood in my tiny kitchen, wine glasses in hand, while I threw together this impromptu pasta that ended up being the best thing wed eaten all season. The way burrata melts into hot pasta creates this incredible creaminess that feels indulgent but still somehow light and fresh.
Ive made this dish three times this week already. First for a Tuesday night dinner when I needed something comforting but not heavy, then again for my parents who were skeptical about warm burrata until they took their first bites. Yesterday my neighbor caught the smell of garlic and tomatoes through the window and showed up with a bottle of wine, which honestly is exactly how this pasta should be enjoyed.
Ingredients
- 400 g (14 oz) spaghetti or linguine: Long strands catch the tomato juices and cream perfectly
- 400 g (14 oz) cherry tomatoes, halved: They burst slightly during cooking, creating natural sauces
- 2 cloves garlic, minced: Fresh garlic adds aromatic depth without overwhelming the delicate flavors
- 1 small bunch fresh basil, leaves torn: Tear rather than cut to prevent bruising and release more oils
- 2 tbsp extra-virgin olive oil: Quality matters here since its a primary flavor carrier
- 250 g (9 oz) burrata cheese: Room temperature burrata melts beautifully into hot pasta
- 1 tsp sea salt, plus extra for pasta water: Generously salt your pasta water until it tastes like the ocean
- 1/2 tsp freshly ground black pepper: Freshly cracked provides the best aromatic punch
- Pinch of red pepper flakes: Optional but adds lovely warmth that balances the cream
Instructions
- Get your pasta water going first:
- Bring a large pot of generously salted water to boil, then cook pasta until al dente, saving some starchy cooking water before draining
- Sauté the aromatics while pasta cooks:
- Heat olive oil in a large skillet over medium heat, add minced garlic and let it sizzle for just one minute until fragrant but not browned
- Let the tomatoes break down:
- Add halved cherry tomatoes with salt, pepper, and red pepper flakes if using, cooking for 5 to 7 minutes until they soften and release their juices
- Combine everything:
- Add drained pasta to the skillet, tossing to coat and adding splashes of reserved pasta water until you have a silky sauce that clings to each strand
- Add the finishing touches:
- Remove from heat, scatter torn basil leaves and toss gently, then plate the pasta before topping with burrata
- The grand finale:
- Place whole burrata balls on the pasta and tear them open right at the table so everyone watches that creamy center spill out
Save This dish has become my go to for dinner parties because it looks impressive but requires almost no active cooking time. Last weekend I made it for six people and the table went completely silent when that first burrata ball was torn open. Theres something about the drama of that moment mixed with such simple flavors that makes people feel taken care of.
Choosing the Perfect Tomatoes
Ive learned through many batches of this pasta that cherry tomatoes vary wildly in sweetness and water content. Farmers market tomatoes in peak season need almost no seasoning, while grocery store tomatoes might benefit from an extra pinch of sugar or a splash of balsamic vinegar during cooking. Trust your taste buds and adjust accordingly.
The Burrata Timing Secret
After serving this countless times, Ive discovered that adding burrata at the very end rather than stirring it through the pasta makes all the difference. The contrast between the warm tomato coated pasta and the cool creamy center creates these incredible bites where you get all the elements separately but they blend perfectly in your mouth.
Make It Your Own
This pasta is wonderfully forgiving and adaptable based on what you have on hand or whats in season. While the classic version is hard to beat, these variations have become regulars in my rotation. Use them as starting points for your own experiments.
- Add handfuls of fresh arugula at the end for peppery contrast
- Swap in pesto for the basil if you need a quick weeknight version
- Try penne or rigatoni when you want something more substantial
Save Gather your favorite people, open a bottle of something red, and let the torn burrata be the evenings entertainment.
Recipe FAQs
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as they twirl beautifully and capture the tomato juices. Penne or rigatoni are excellent alternatives if you prefer tube or ridged pasta that holds sauce well.
- → Can I prepare this dish in advance?
Prepare the tomato sauce ahead and refrigerate. Cook the pasta fresh just before serving, then gently warm the sauce and add fresh burrata immediately. This ensures the cheese maintains its creamy texture.
- → How do I select quality burrata cheese?
Look for burrata that feels soft but holds its shape. Check the date on the package as it's freshest within a few days of production. Store in the coldest part of your refrigerator and use promptly for best results.
- → What can I substitute for burrata if unavailable?
Fresh mozzarella, stracciatella, or ricotta work as alternatives. For vegan options, use plant-based cheese alternatives designed to mimic creamy textures. The dish remains delicious with any premium soft cheese.
- → Can I add protein to make this more filling?
Absolutely. Grilled chicken, shrimp, or crispy pancetta complement this dish beautifully. Add cooked proteins after the tomato sauce is ready, allowing them to warm through gently before serving.
- → Why is pasta water important in this preparation?
Pasta water contains starch that emulsifies with olive oil, creating a silky coating that helps the sauce cling to the pasta. Even a small amount transforms the dish from dry to luxuriously creamy.