When cherry tomatoes meet high heat and good olive oil, something magical happens – they burst and release their concentrated sweetness, creating an instant sauce that captures the essence of summer in every spoonful. This Burst Tomato Burrata Pasta elevates that simple magic with creamy, luxurious burrata cheese that melts into the warm pasta, creating silky strands of richness that coat every bite. The contrast between the bright acidity of the burst tomatoes, the creamy indulgence of fresh burrata, and the aromatic punch of garlic and basil creates a dish that’s both elegant and rustic. What makes this recipe truly special is its simplicity – just a handful of high-quality ingredients treated with respect and proper technique. This recipe serves 4-6 people and takes just 25 minutes to prepare, making it perfect for weeknight dinners when you want something that tastes like you spent hours in the kitchen but actually requires minimal effort.
Ingredients
For the pasta:
- 1 lb pasta (linguine, spaghetti, or penne work beautifully)
- 1 tablespoon salt for pasta water
For the burst tomato sauce:
- 2 pints cherry or grape tomatoes
- 1/3 cup extra virgin olive oil
- 6 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For finishing:
- 8 oz fresh burrata cheese, torn into pieces
- 1/3 cup fresh basil leaves, torn
- 2 tablespoons fresh lemon juice
- 1/4 cup Parmesan cheese, grated
- Additional olive oil for drizzling
- Flaky sea salt for finishing
Equipment Needed
- Large pot for boiling pasta
- Large skillet or wide sauté pan
- Colander for draining
- Tongs or pasta spoon
- Sharp knife
- Measuring cups and spoons
Starting the Pasta Water
Fill a large pot with water and add the tablespoon of salt. Bring to a rolling boil over high heat. The water should taste like mild seawater – this is your only chance to season the pasta itself.
While waiting for the water to boil, prepare all your other ingredients. This dish comes together quickly once you start cooking, so having everything ready is essential.
Preparing the Tomatoes
Rinse the cherry tomatoes and remove any stems. Leave them whole – they’ll burst naturally as they cook, releasing their juices to create the sauce base.
Look for tomatoes that are ripe but still firm. Overripe tomatoes will break down too much, while underripe ones won’t have enough sweetness to balance the dish.
Creating the Flavor Base
Heat the olive oil in your large skillet over medium heat. Don’t use high heat initially – we want to gently cook the garlic without burning it, which would make the entire dish bitter.
Add the thinly sliced garlic to the warm oil and cook for 1-2 minutes until it’s fragrant and just starting to turn golden around the edges. The oil should be gently bubbling around the garlic.
Add the red pepper flakes and cook for another 30 seconds. This blooms the spices and releases their heat and flavor into the oil.
Bursting the Tomatoes
Increase the heat to medium-high and add all the cherry tomatoes to the pan. Season with salt and pepper, then let them cook without stirring for 3-4 minutes.
You’ll start to hear them sizzling and popping as they heat up. Some will begin to burst on their own, releasing their juices into the pan and creating the beginning of your sauce.
Gently stir the tomatoes and continue cooking for another 5-7 minutes. Use a wooden spoon to gently press on some of the larger tomatoes to encourage them to burst and release their juices.
Cooking the Pasta
When your pasta water reaches a rolling boil, add the pasta and cook according to package directions until al dente. Al dente means the pasta still has a slight bite to it – it shouldn’t be mushy.
Reserve 1 cup of the starchy pasta cooking water before draining. This starchy water is liquid gold for bringing pasta dishes together and creating silky sauces.
Bringing It All Together
The tomatoes should be mostly burst by now, creating a chunky, rustic sauce with some whole tomatoes still intact for texture. The pan should contain a good amount of flavorful tomato juices mixed with the olive oil.
Add the drained pasta directly to the skillet with the burst tomatoes. Using tongs or a pasta spoon, toss everything together, adding splashes of the reserved pasta water as needed to create a silky sauce that coats the pasta.
The starch from the pasta water helps emulsify the olive oil and tomato juices, creating a cohesive sauce rather than oily liquid sitting separately.
Adding the Burrata Magic
Remove the pan from heat – this is important because we don’t want to fully melt the burrata, just warm it slightly. Tear the burrata into generous chunks and distribute them throughout the pasta.
The residual heat from the pasta and tomatoes will gently warm the burrata, causing it to become creamy and coat the pasta in luxurious richness without completely melting away.
Final Flavor Touches
Add the fresh lemon juice, which brightens all the flavors and adds a subtle acidity that balances the richness of the cheese and oil.
Toss in most of the torn basil leaves, reserving some for garnish. The basil should be added at the very end to preserve its fresh flavor and vibrant color.
Plating and Presentation
Divide the pasta among serving bowls, making sure each portion gets plenty of burst tomatoes and pieces of creamy burrata.
Garnish with the remaining fresh basil leaves, a generous sprinkle of grated Parmesan, and a drizzle of your best olive oil. Finish with a pinch of flaky sea salt over the burrata pieces.
Serving Immediately
This pasta is best served immediately while the burrata is still creamy and the pasta is hot. The contrast between the warm pasta and the cool, creamy cheese is part of what makes this dish so special.
Provide additional Parmesan and red pepper flakes at the table for those who want extra richness or heat.
Tips for Perfect Results
Use the best ingredients you can find – this simple dish really showcases the quality of each component. Good olive oil, ripe tomatoes, and fresh burrata make all the difference.
Don’t overcook the tomatoes – you want them to burst and release their juices, but still maintain some texture and shape.
Save some pasta water even if you think you won’t need it – it’s easier to add liquid than to remove it, and the starchy water helps create the perfect sauce consistency.
Wine Pairing Suggestions
This dish pairs beautifully with a crisp white wine like Pinot Grigio or Sauvignon Blanc, which complement the tomatoes and cut through the richness of the burrata.
Storage and Leftovers
While this pasta is best enjoyed fresh, leftovers can be stored in the refrigerator for up to 2 days. The burrata will have fully melted into the pasta, creating a creamy sauce. Reheat gently with a splash of water or broth.
Seasonal Variations
In winter, you can use good quality canned cherry tomatoes or regular cherry tomatoes from the grocery store, though the flavor won’t be quite as bright as peak summer tomatoes.
Consider adding other summer vegetables like zucchini or roasted red peppers for variation.
This Burst Tomato Burrata Pasta proves that the most impressive dishes often come from the simplest combinations – when you start with perfect ingredients and treat them with care, the results are nothing short of magical.
