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Fresh Burst Cherry Tomato Pasta with Creamy Burrata

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A quick and easy summer pasta dish featuring sun-warmed cherry tomatoes bursting with juice, creamy burrata, fresh basil, and a silky olive oil sauce. Perfect for light, fresh meals that celebrate peak-season tomatoes.

Ingredients

Scale
  • 2 cups (300 grams) cherry tomatoes, preferably ripe and fresh
  • 1 ball (8 ounces / 225 grams) fresh burrata, drained
  • 8 ounces (225 grams) spaghetti or linguine pasta
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, thinly sliced
  • A handful (about 10 leaves) fresh basil, torn or chiffonade
  • 1/4 teaspoon red pepper flakes (optional)
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • Zest of half a lemon (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of spaghetti or linguine and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1 cup (240 ml) of pasta cooking water before draining.
  2. Meanwhile, rinse and dry 2 cups (300 grams) of cherry tomatoes and set aside.
  3. Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
  4. Add the cherry tomatoes to the skillet. Cook gently for 4-5 minutes, stirring occasionally. Use the back of a wooden spoon to gently press some tomatoes to burst them and release their juices, leaving some whole for texture. Add 1/4 teaspoon red pepper flakes if using.
  5. Season the tomato mixture with sea salt and freshly cracked black pepper to taste. Let simmer for another 2 minutes until the sauce thickens slightly.
  6. Add the drained pasta to the skillet. Toss everything together, adding a splash of reserved pasta water (start with 1/4 cup or 60 ml) to loosen the sauce and help it cling to the pasta. Continue tossing for 1-2 minutes until well combined and glossy.
  7. Remove from heat and stir in fresh basil leaves and optional lemon zest to brighten the flavors.
  8. Transfer pasta to serving bowls. Tear the burrata into chunks and distribute generously over each portion. The warmth of the pasta will soften the burrata, creating a creamy texture.
  9. Finish with a drizzle of olive oil and an extra sprinkle of black pepper. Serve immediately.

Notes

Gently burst the cherry tomatoes gradually to create a layered texture instead of a mushy sauce. Reserve pasta water to help bind the sauce to the noodles. Add burrata when pasta is warm but not piping hot to maintain creamy pockets. Drizzle olive oil at the end for a luxurious mouthfeel. Burrata should be kept separate if storing leftovers and added fresh when reheating.

Nutrition

Keywords: cherry tomato pasta, burrata pasta, summer pasta recipe, easy pasta, fresh tomato sauce, creamy burrata, quick dinner, vegetarian pasta

Find it online: https://jollyfork.com/fresh-burst-cherry-tomato-pasta-with-creamy-burrata-easy-recipe-for-summer/