Save The first time I made this pasta, I was trying to use up some cherry tomatoes that were starting to wrinkle and a burrata ball I had impulse bought at the market. I tossed everything together without much thought, but when I broke open that creamy cheese and watched it melt into the warm tomatoes and pasta, I knew I had stumbled onto something special. Now it has become my go-to dinner when I want something that feels fancy but actually takes minimal effort.
I served this at a small dinner party last summer, and my friend Sarah literally stopped talking mid-sentence when she tore into her burrata. The way the cream mixes with those sweet burst tomatoes and fresh basil makes every bite feel like a little celebration. Plus, everyone gets to break open their own cheese ball, which somehow makes the whole meal feel more interactive and fun.
Ingredients
- 400 g spaghetti or linguine: Long noodles catch the tomato juices and cream perfectly, though penne works too if you prefer
- 400 g cherry tomatoes, halved: They become sweet and jammy as they cook down, creating their own sauce
- 2 cloves garlic, minced: Add this to the oil first to infuse it with flavor before the tomatoes
- 1 small bunch fresh basil, torn: Tearing by hand releases more oils than chopping with a knife
- 2 tbsp extra-virgin olive oil: Use your good olive oil here since it really shines in this simple dish
- 250 g burrata cheese: Bring it to room temperature while cooking so it melts beautifully into the pasta
- 1 tsp sea salt, plus extra for pasta water: Generously salt your pasta water so the noodles themselves are flavorful
- 1/2 tsp freshly ground black pepper: Freshly ground makes a huge difference in this simple recipe
- Pinch of red pepper flakes: Optional, but adds a lovely warmth that balances the rich cheese
Instructions
- Get the pasta going:
- Bring a large pot of generously salted water to boil and cook pasta until al dente, saving 1/2 cup of the starchy cooking water before draining
- Start the tomatoes while pasta cooks:
- Heat olive oil in a large skillet over medium heat, add minced garlic and let it sizzle for just 1 minute until fragrant but not browned
- Let tomatoes get jammy:
- Add halved cherry tomatoes with salt, pepper, and red pepper flakes if using, then cook for 5 to 7 minutes until they are softened and releasing their juices
- Combine everything:
- Toss the drained pasta into the skillet with tomatoes, adding splashes of reserved pasta water until you get a silky, coating sauce
- Add fresh basil:
- Remove from heat, scatter torn basil leaves over the pasta, and toss gently so the basil wilts slightly in the warmth
- Plate with the burrata:
- Transfer pasta to serving plates or a large platter, then place whole burrata balls on top and tear them open right before serving
- Finish with garnishes:
- Drizzle everything with good olive oil and scatter extra fresh basil leaves over the top for that gorgeous presentation
Save This dish has become one of those recipes I make when I need to remind myself that simple ingredients treated with care can create something extraordinary. There is something so satisfying about tearing into that burrata and watching the cream mingle with the tomato juices and olive oil.
Making It Your Own
I have learned that a splash of balsamic glaze right before serving adds this incredible depth that cuts through the richness of the cheese. Sometimes I will add a handful of baby spinach or arugula at the very end just to wilt it into the pasta, which adds some nice color and extra nutrients without changing the flavor profile too much.
Serving Suggestions
This pasta is substantial enough to stand on its own as a main dish, especially with that generous amount of creamy burrata. I like to serve it with a simple green salad dressed with lemon vinaigrette and maybe some crusty bread to soak up any extra sauce on the plate.
Timing Tips
The key to this recipe is timing everything so the pasta and the tomato sauce finish at the same moment and the burrata is ready to go. I usually put the water on first, then start the tomatoes once the pasta goes in, and take the burrata out of the fridge right when I start cooking.
- Have all your ingredients prepped before you start because everything comes together quickly at the end
- Use kitchen tongs to toss the pasta in the sauce so you do not break up the noodles
- Serve immediately once the burrata is torn open for that dramatic cheese pull moment
Save There is something almost meditative about tearing open that burrata and watching it transform this simple pasta into something truly special.
Recipe FAQs
- → What's the best way to achieve the perfect cheese pull with burrata?
Keep burrata refrigerated until serving time, then gently place whole balls on hot pasta. The residual heat will soften the creamy interior without fully melting it. Tear open at the table for dramatic presentation and optimal texture contrast.
- → Can I prepare this ahead of time?
Prepare the tomato sauce in advance and refrigerate. Cook pasta fresh just before serving and combine with the warmed sauce. Add burrata only when plating to preserve its delicate texture and prevent it from becoming too runny.
- → What pasta shapes work best for this dish?
Long strands like spaghetti or linguine are ideal for capturing the tomato juices. Penne and rigatoni work equally well if you prefer tube shapes that hold more sauce in their centers.
- → How do I prevent watery pasta?
Use the reserved pasta cooking water sparingly to adjust sauce consistency. The starchy water emulsifies beautifully with olive oil. Stop adding once you achieve a glossy, silky coating that clings to the pasta.
- → Is burrata different from mozzarella?
Yes. Burrata has a delicate pouch filled with creamy curds and whey, creating a luxurious texture. Regular mozzarella lacks this interior filling. For the best results, use genuine burrata rather than substitutes.
- → What's the ideal serving temperature?
Serve immediately after plating while pasta is still hot. This temperature contrast with the cool burrata creates an exceptional eating experience and showcases the cheese's creamy center.