Description
A vibrant and creamy Burrata Pasta with Burst Cherry Tomatoes, featuring perfectly cooked pasta tossed with olive oil-sautéed garlic and cherry tomatoes that gently burst to create a luscious sauce, enhanced with balsamic vinegar, fresh basil, Parmesan cheese, and creamy burrata cheese for an indulgent yet simple Italian-inspired dish.
Ingredients
Pasta
- 1 lb pasta (spaghetti, angel hair, or penne)
- Salt (for pasta water)
Sauce
- ⅓ cup olive oil
- 4 cloves garlic, minced
- 1 ½ lbs whole cherry tomatoes, rinsed and dried thoroughly
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons balsamic vinegar
Additions
- ½ cup grated Parmesan cheese
- ½ cup fresh basil leaves, loosely packed, torn, plus more for garnish
- 8 oz burrata cheese
Instructions
- Cook Pasta: Fill a large pot with water and season it generously with salt until it tastes like the ocean, about 2 tablespoons. Bring to a boil, add the pasta, and cook until al dente according to the package instructions. Reserve ½ cup of the cooking water before draining the pasta and setting it aside.
- Heat Olive Oil: In a large skillet over medium heat, heat the olive oil until shimmering, about 3-4 minutes.
- Sauté Garlic: Add the minced garlic to the hot oil and sauté while stirring constantly for 20-30 seconds, being careful not to let it burn.
- Add Tomatoes and Seasonings: Carefully add the cherry tomatoes, kosher salt, and black pepper to the skillet. Stir well to coat the tomatoes evenly with olive oil and seasoning.
- Simmer Tomatoes: Reduce the heat to medium-low and let the tomatoes simmer for 10-12 minutes. Stir occasionally, pressing some tomatoes gently with the back of a wooden spoon to help them burst and release their juices, thickening the sauce slightly.
- Incorporate Balsamic Vinegar: Remove the skillet from heat and stir in the balsamic vinegar. Taste and adjust seasoning with additional vinegar if desired.
- Toss Pasta with Sauce: Add the cooked pasta, grated Parmesan, and torn basil to the skillet with the tomato sauce. Toss everything together gently to combine, adding reserved pasta water as needed to loosen the sauce for a silky texture.
- Add Burrata Cheese: Tear the burrata into large pieces and add it to the pasta. Gently toss again to distribute the creamy cheese without breaking it down completely.
- Garnish and Serve: Garnish the dish with additional torn basil leaves and a sprinkle of Parmesan cheese. Serve warm for the best flavor and texture.
Notes
- Use a high-quality olive oil for the best flavor.
- Be gentle when mixing in the burrata to maintain its creamy texture.
- Reserve some pasta water to adjust the sauce consistency if it thickens too much.
- This dish pairs beautifully with a crisp white wine such as Pinot Grigio or Sauvignon Blanc.
- For a gluten-free variation, substitute pasta with gluten-free noodles.