Burrata With Pasta Tomatoes & Basil
Burrata with pasta is a simple dish made special with burrata - a soft Italian cheese with a creamy center that melts into the warm, garlicky tomatoes and pasta, turning everything rich and silky. A spoonful of pesto and a sprinkle of lemon zest take it over the top.
Servings (change as needed): 2 large mains (or 4 sides)
Ingredients
Cherry Tomato Sauce
- 2 cups cherry tomatoes, Note 1 (1 pint)
- 2 tablespoons olive oil (plus more for drizzle)
- 3 garlic cloves, finely chopped (3 teaspoons)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (or more or less to taste)
- 2 tablespoons chopped fresh basil leaves 4-6 leaves
Pasta and Garnish
- 4 ounces capellini or other thin spaghetti-like pasta, Note 2
- 1 small burrata (at room temperature) Note 3
- 2 tablespoons pesto, Note 4 (or more to taste)
- 2 teaspoons lemon zest (from one lemon)
- 4 basil leaves, roughly chopped
Instructions
- MAKE CHERRY TOMATO SAUCE: Heat olive oil in skillet to medium heat. Add garlic and cook for 30 seconds. Lower heat to medium low heat and add cherry tomatoes, salt, pepper, red pepper flakes, and basil to the garlicky oil. I like to add a splash of water to ensure the garlic doesn't burn. Cook for 10-12 minutes until tomatoes are soft. You can shorten cook time by covering the skillet. Shake pan or stir occasionally. Carefully burst about 1/2 of the tomatoes to release juices and create a pasta sauce. Stir and cook another minute.
- BOIL PASTA in boiling salted water according to package directions until al dente (or softer if you prefer). Drain and add pasta to cherry tomatoes in skillet.
- FINISH AND SERVE: Assemble the dish right in the skillet (I do this) or transfer to a shallow bowl. Toss cooked pasta and tomato sauce until well combined. Place burrata on top. Drizzle pesto all over and sprinkle on lemon zest. Cut into the burrata and let the creamy cheese inside spill out. Discard (or shred) the mozzarella outer skin on the burrata. Toss the pasta and tomatoes with the burrata cheese - it will become super creamy and delicious. Taste and add more lemon and salt if needed. Garnish with chopped basil leaves and a drizzle of extra virgin olive oil if you like and serve.
Notes
- Tomato options: Instead of cherry or grape tomatoes, you can use cocktail tomatoes, Roma or Heirloom tomatoes. Cut them up to about 1 inch/2.5 cm. If they are extra juicy tomatoes, give them a squeeze before sautéing them. These will cook more quickly (5-7 minutes) as they are already cut open.
- Pasta options: Try spaghettini, linguine, whole grain, or gluten-free pasta.
- Burrata substitute: Buy stracciatella, the creamy inside of the burrata (the part you mix in with the pasta) if you can find it. The taste will be the same, but you won't get the 'cut and ooze' factor. You can also try whipped ricotta or ricotta.
- Pesto options: Make this classic basil pesto, or Two Kooks' walnut basil pesto. Or buy basil pesto, sundried tomato pesto, or kale pesto.
- Make ahead: A day or hours ahead of time: zest lemon, make pesto (if making from scratch), make tomato mixture (undercook it a bit and rewarm in microwave for a minute). It is best to make the pasta fresh and add the burrata at the end. Store leftovers in an airtight container for up to 2 days. To reheat: add a splash of water to loosen up the pasta and microwave on 50% heat for about 1 1/2 to 2 minutes.
- Variations:
- Swap in pan-fried gnocchi for spaghetti-like pasta.
- Instead of pesto, try olive tapenade - use less if very salty - or gremolata.
- Finish with a drizzle of balsamic glaze or a sprinkle of Parmesan cheese.
- Add a topping of toasted panko by stirring it in a pan over medium heat with a little oil or butter and lemon zest until golden brown.
- Top with grilled shrimp, scallops or crispy tofu for a more substantial meal.
Calories: 430kcal | Carbohydrates: 52g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 745mg | Potassium: 487mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1222IU | Vitamin C: 38mg | Calcium: 73mg | Iron: 2mg