Pin It The first time I made this pasta, I was standing in my tiny kitchen apartment on a Tuesday evening, completely exhausted from work, when I realized I had a ball of burrata I needed to use before it turned. I threw together whatever I had on hand, and what emerged was so stunningly simple that it became my go-to comfort meal ever since.
Last summer, I served this at a dinner party where my friend Sarah took one bite and literally went quiet for a full minute. When she finally spoke, she said it was the best pasta she had ever eaten in her entire life, and now she requests it every single time she comes over.
Ingredients
- Spaghetti or linguine: The long strands catch the tomato juices and creamy burrata beautifully
- Cherry tomatoes: Choose ones that feel heavy for their size and are slightly soft to the touch
- Garlic: Freshly minced releases more oils and flavor than jarred varieties
- Fresh basil: Tearing the leaves by hand releases their natural oils more gently than chopping
- Extra virgin olive oil: This is worth the splurge as it carries all the flavors together
- Burrata cheese: Let it come to room temperature while cooking for the creamiest result
- Sea salt and black pepper: Finish with freshly ground pepper for the best aroma
- Red pepper flakes: Just a pinch adds warmth without overwhelming the delicate flavors
Instructions
- Cook the pasta to perfection:
- Bring a large pot of generously salted water to a rolling boil, add your pasta, and cook until it still has a slight bite to it. Before draining, scoop out about half a cup of that starchy cooking water and set it aside.
- Sauté the garlic:
- While the pasta bubbles away, warm the olive oil in a large skillet over medium heat until it shimmers. Toss in the minced garlic and let it sizzle for just one minute until you can smell its aroma throughout your kitchen.
- Burst the tomatoes:
- Add the halved cherry tomatoes along with salt, pepper, and red pepper flakes if you are using them. Cook them uncovered, stirring occasionally, for five to seven minutes until they soften and release their juices into a light sauce.
- Combine everything:
- Add the drained pasta to the skillet and toss everything together vigorously. Add splashes of that reserved pasta water as needed until the sauce clings to each strand in a glossy, silky coat.
- Add the basil:
- Remove the skillet from the heat completely and scatter the torn basil leaves over the pasta. Toss everything gently just once or twice to distribute the basil without bruising it.
- Assemble for serving:
- Transfer the pasta to individual plates or one large platter. Place the whole burrata balls on top and use your hands to gently tear them open so the creamy interior spills out over the warm pasta.
- Finish with flair:
- Drizzle a little more olive oil over the entire dish and scatter fresh basil leaves on top for a beautiful presentation. Serve immediately while the burrata is still warm and irresistibly gooey.
Pin It This pasta has become my Sunday supper default because it transforms basic ingredients into something that feels absolutely special and indulgent.
Choosing the Perfect Tomatoes
I have learned through many batches that cherry tomatoes vary wildly in sweetness depending on the season. During summer months, I grab whatever looks most vibrant at the farmers market, but in winter I always taste one before committing to the whole pint because nothing ruins this dish faster than mealy off season tomatoes.
Making It Your Own
Sometimes I add a handful of arugula right at the end for a peppery kick that cuts through the rich cheese. Other times I will toast some pine nuts and sprinkle them over the top for extra crunch and nuttiness.
Serving Suggestions
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the fresh tomatoes and creamy cheese. Keep the sides simple because this dish is the star of the show.
- A simple green salad with lemon vinaigrette balances the richness
- Crusty bread is perfect for soaking up any remaining burrata cream
- Serve immediately because this pasta does not reheat well
Pin It There is something magical about breaking open that burrata and watching it cascade down the pasta in ribbons of cream.
Recipe FAQs
- → What makes burrata special in this pasta?
Burrata's unique structure—mozzarella outer shell with stracciatella cream center—melts beautifully when torn open over warm pasta. The cream creates instant silky sauce that coats every strand, while the mozzarella adds satisfying cheese pulls.
- → Can I use other pasta shapes?
Absolutely. While spaghetti and linguine work beautifully for catching the creamy sauce, penne, rigatoni, or fusilli also pair wonderfully. Short pasta shapes tend to hold the melted burrata in their tubes and crevices.
- → How do I prevent the burrata from melting too much?
Add burrata at the very end after removing pasta from heat. The residual warmth gently softens the cheese without completely liquefying it. Serve immediately to enjoy the contrast between warm pasta and cool, creamy center.
- → What can I substitute for cherry tomatoes?
Grape tomatoes work similarly well. For larger tomatoes, dice them and cook slightly longer to break down. Sun-dried tomatoes add concentrated flavor, while fresh Roma tomatoes provide meatier texture.
- → Is this dish served hot or warm?
Best served warm but not piping hot. The contrast between the warm pasta-tomato mixture and room-temperature burrata creates the ideal eating experience. The cool cream center balances beautifully with the hot pasta.
- → Can I make this ahead?
Prepare the tomato mixture and cook pasta up to a day in advance. Reheat gently, adding pasta water to loosen sauce. Add fresh burrata just before serving—the effect is best when cheese is freshly opened.