Save Last summer, my neighbor brought over the most gorgeous basket of cherry tomatoes from her garden and these burrata balls from the Italian market. I stood there in my kitchen at sunset, tomatoes rolling across the counter, wondering what magic I could make with such simple ingredients. The pasta water was already bubbling, and somehow everything just came together in this gorgeous mess of colors and textures.
I made this for my book club last month, and everyone went quiet for that first bite. The best part was watching my friend Sarah tear into the burrata herself after I plated everything, because she could not wait for me to do the fancy restaurant reveal. We ate standing up around the kitchen island, wine glasses clinking, and someone literally said this pasta tastes like summer on a plate.
Ingredients
- 400 g (14 oz) spaghetti or linguine: Long strands catch the sauce beautifully, though I have used penne in a pinch and it still works wonderfully
- 400 g (14 oz) cherry tomatoes, halved: Smaller tomatoes burst more easily and release their juices into the sauce, creating that natural sweetness
- 2 cloves garlic, minced: Fresh garlic matters here, do not even think about using the jarred stuff
- 1 small bunch fresh basil, torn: Tearing by hand releases more oils than chopping, plus it looks more rustic and beautiful
- 2 tbsp extra-virgin olive oil: Good olive oil is the backbone of this dish since there are so few ingredients
- 250 g (9 oz) burrata cheese: Room temperature burrata melts better, so take it out of the fridge while you cook the pasta
- 1 tsp sea salt, plus extra for pasta water: Salt your pasta water aggressively, it should taste like the ocean
- 1/2 tsp freshly ground black pepper: Freshly cracked makes a huge difference in brightness
- Pinch of red pepper flakes: Optional but adds this lovely subtle warmth that balances the creaminess
- Additional fresh basil leaves: For garnish because basil on basil is never a bad thing
- Extra olive oil for drizzling: A final glossy finish makes everything restaurant pretty
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente, then reserve that precious 1/2 cup of starchy cooking water before draining
- Sauté the garlic while pasta cooks:
- Heat olive oil in a large skillet over medium heat and add minced garlic, letting it sizzle for just 1 minute until fragrant but not browned
- Cook down those cherry tomatoes:
- Add halved tomatoes with salt, pepper, and red pepper flakes if using, then stir occasionally for 5 to 7 minutes until they soften and release all their gorgeous juices
- Bring it all together:
- Toss the drained pasta directly into the skillet with tomatoes, adding splashes of that reserved pasta water until everything gets silky and coated
- Add the fresh basil:
- Remove from heat completely before tossing in torn basil leaves so they stay bright and do not turn black from the heat
- The grand finale:
- Transfer everything to your serving vessel, place burrata balls on top, and tear them open right at the table so everyone sees that creamy center spill out
- Finish with flair:
- Drizzle generously with good olive oil and scatter extra basil leaves because this dish deserves to be as pretty as it is delicious
Save This pasta has become my go-to for those nights when friends drop by unexpectedly. Something about tearing open burrata together feels communal and special, like we are all sharing in this little moment of indulgence.
Making It Your Own
I have discovered that a splash of balsamic glaze right before serving adds this incredible depth that cuts through the richness. My sister adds tiny mozzarella balls instead of burrata when she is feeding a crowd on a budget. The beauty of this recipe is how forgiving it is while still feeling fancy enough for company.
Timing Is Everything
The real trick is having everything ready to go before you start cooking, because this comes together fast once those tomatoes hit the pan. I always tear my basil and set out my serving platter before I even turn on the stove. Nothing is worse than scrambling around with cooked pasta getting cold while you look for your serving bowl.
Leftovers Actually Work
While this is best eaten immediately, I have learned that leftovers make an incredible cold pasta salad the next day. The flavors somehow deepen overnight, and the burrata creates this creamy dressing that coats everything even more beautifully.
- Store any leftovers in the refrigerator and eat within 2 days
- If reheating, add a splash of water and warm gently over low heat
- The pasta will absorb more sauce as it sits, so do not worry if it looks a little dry at first
Save There is something deeply satisfying about a recipe that relies on just a handful of perfect ingredients instead of a complicated technique. This pasta reminds me that sometimes the simplest food is the most memorable.
Questions & Answers
- → What makes burrata different from mozzarella?
Burrata has a soft, creamy center filled with fresh cream and curds, while mozzarella is uniformly firm throughout. The contrast creates luxurious cheese pulls and a richer texture when melted into warm pasta.
- → Can I make this without burrata?
Yes, fresh mozzarella or feta cheese work well as substitutes. For a vegan option, use plant-based cream cheese or cashew-based alternatives that have a similar creamy texture.
- → How do I prevent the tomatoes from becoming too mushy?
Cook the tomatoes for 5-7 minutes on medium heat, stirring occasionally. They should soften and release juices without completely breaking down. Remove from heat promptly once they reach this stage.
- → Should I add the burrata before or after plating?
Add burrata after plating onto individual servings or a platter. This keeps it from melting completely into the sauce and allows you to enjoy the dramatic cheese pull effect when you tear it open.
- → What's the purpose of reserving pasta water?
Starchy pasta water creates a silky sauce that helps the tomato mixture coat the noodles evenly. Use it gradually while tossing to achieve the right consistency without making the dish too wet.
- → Can I prepare components ahead of time?
Yes, you can prepare ingredients in advance and store them separately. Cook the pasta fresh and prepare the tomato mixture just before serving to maintain the freshness and prevent the burrata from melting prematurely.