Pasta with Burst Cherry Tomatoes, Burrata and Basil
Total Time
30 mins
Prep Time
10 mins
Cook Time
20 mins
Rating
4.9 out of 5 stars
(13)
Ingredients
4 to 6 servings
- 1 pound uncooked pasta (I used bucatini)
- 2 tablespoons butter or olive oil
- 2 pints cherry tomatoes
- 6 cloves garlic, peeled and lightly smashed
- sea salt and freshly-cracked black pepper
- 1 large ball of fresh burrata cheese
- 2 cups (loosely packed) fresh basil leaves, roughly chopped
- 2/3 cup toasted pine nuts
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Preparation
Step 1
Cook the pasta (almost) al dente. Bring a large pot of generously-salted water to a boil. Add the pasta and cook until 1 minute shy of al dente.
Step 2
Meanwhile, as soon as you add the pasta to the boiling water, begin cooking your tomato sauce. Melt the butter (or olive oil) in a large sauté pan over medium-high heat. Add the tomatoes and garlic. Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce. Reduce heat to low, season with salt and pepper to taste (I added a generous pinch or two of each), then remove and discard the smashed garlic. Let the tomato sauce continue cooking on low until the pasta is ready to go.
Step 3
Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine. Tear the ball of burrata into 6 or 8 rough pieces (I recommend doing this directly over the pasta, so that any cream that escapes falls into the dish). Then add the burrata, basil, 1/3 cup of the toasted pine nuts and 1/2 cup of the hot starchy pasta water to the pasta. Toss until the pasta is evenly combined and al dente. If the pasta seems too dry, just mix in more starchy pasta water as needed.
Step 4
Dish your servings up immediately while the pasta is hot and the cheese is still gooey. Sprinkle each serving with the remaining pine nuts and enjoy!
Step 5
Save recipe for the next time?
Chef's notes
Feel free to add in some chicken or shrimp or extra veggies too, if you would like.
Add Parmesan:
Never a bad idea with pasta.
Add pesto:
A few big spoonfuls of fresh basil pesto would also be delicious mixed into this salad (in place of the basil).
Add extra veggies:
Feel free to add any extra grilled/roasted/sautéed veggies that you would like too! For example, asparagus, eggplant, red bell peppers, zucchini, mushrooms or broccoli would be delicious.
Add a protein:
Cooked chicken or shrimp would be delicious mixed into this pasta.
Make it gluten-free:
Just use your favorite gluten-free pasta.
