Pin It The first time I made this pasta, I was in a tiny apartment kitchen with barely enough counter space for a cutting board, but that smell of garlic hitting olive oil and tomatoes bursting in the pan made the whole place feel like an Italian trattoria. I had bought burrata on impulse from the specialty market down the street, having no real plan beyond wanting something luxurious for a Tuesday dinner. When I tore that first ball open over the steaming pasta and watched the cream mingle with the tomato juices, I knew this wasnt just dinner anymore.
Last summer, I made this for friends who had just moved into their first house together. We ate standing up in their half-unpacked kitchen, boxes everywhere, passing around the platter and taking turns tearing open burrata balls. Someone mentioned how fancy it felt, and I laughed because I still think the most beautiful food often needs the least amount of fuss.
Ingredients
- Spaghetti or linguine: Long noodles catch the sauce beautifully and create those satisfying twirls that restaurant pasta always has
- Cherry tomatoes: They burst naturally in the pan, creating their own juices without needing any canned tomatoes
- Garlic: Minced finely so it mellows into the oil rather than staying sharp and overwhelming
- Fresh basil: Tear it by hand instead of cutting it to release more of those aromatic oils
- Extra-virgin olive oil: This carries all the flavors and becomes part of the sauce, so use something you really like
- Burrata: The crown jewel that makes everything creamy and luxurious without any heavy cream
- Sea salt and black pepper: Tomatoes need a generous amount of salt to really sing
- Red pepper flakes: Optional, but they add a gentle warmth that balances the richness
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook pasta until al dente, remembering to reserve half a cup of that starchy cooking water before draining
- Start your sauce base:
- Heat olive oil in a large skillet over medium heat and add minced garlic, letting it sizzle for just one minute until you can smell it throughout the kitchen
- Let the tomatoes work:
- Add halved cherry tomatoes with salt, pepper, and red pepper flakes if you like heat, then cook for 5 to 7 minutes until they soften and release their juices
- Bring it all together:
- Toss the drained pasta into the skillet, adding splashes of that reserved pasta water until everything looks glossy and coated
- Add the finishing touches:
- Remove from heat first, then scatter torn basil leaves and give everything a gentle toss
- The burrata moment:
- Transfer to plates or a platter, place whole burrata balls on top, and tear them open right at the table so everyone watches the cream spill out
- Final flourish:
- Drizzle with your best olive oil and scatter fresh basil leaves because this dish deserves to look as good as it tastes
Pin It My sister called me halfway through making this once, sounding completely defeated by a tough week at work. I told her to come over, and when she walked through the door and smelled garlic and tomatoes, her shoulders actually dropped. We ate standing at the counter with forks, not bothering with plates, and she told me it was the first real meal she had all week.
Making It Your Own
Sometimes I add a splash of balsamic glaze right at the end for a sweet tang that cuts through the cream. Other times I toss in some arugula with the basil for a peppery kick. The beauty of this dish is how forgiving it is while still feeling special.
Pasta Choices
Long noodles are traditional here, but penne or rigatoni catch the sauce in their ridges and make for a more casual fork-and-spoon situation. Use what you have or what your family likes best because this recipe works with almost any shape.
Timing Is Everything
The trick is having everything ready before you start cooking because once those tomatoes hit the pan, things move fast. Get your basil torn, your garlic minced, and your burrata sitting on the counter coming to room temperature. This way you can focus entirely on the cooking instead of scrambling for ingredients.
- Set the table while the pasta water boils
- Open the wine before you start cooking
- Call everyone to the kitchen right before you add the burrata
Pin It There is something almost meditative about tearing into warm burrata and watching it blanket everything below. This is the kind of simple food that makes people pause, put down their forks, and just take a breath.
Recipe Questions & Answers
- → What type of pasta works best for this dish?
Spaghetti and linguine are ideal choices as their long strands capture the cherry tomato sauce beautifully. However, you can substitute with penne or rigatoni if you prefer tube shapes that hold sauce in their ridges.
- → Can I prepare this ahead of time?
You can make the cherry tomato sauce up to 2 hours in advance and reheat gently before tossing with pasta. However, add the burrata cheese and fresh basil just before serving to preserve their delicate texture and vibrant flavor.
- → How do I select ripe burrata cheese?
Look for burrata that feels slightly soft to the touch but maintains its shape. The outer shell should be creamy white, and it should smell fresh and milky. Purchase it as close to serving time as possible for optimal creaminess.
- → What can I use if I can't find burrata cheese?
Fresh mozzarella or buffalo mozzarella are excellent alternatives that provide similar creamy texture. For a vegan option, use plant-based cheese alternatives or cashew cream for a rich, creamy center.
- → Why should I reserve pasta cooking water?
Pasta water contains starch that creates a silky, cohesive sauce when added gradually. It helps the tomato sauce coat the pasta evenly and creates a glossy finish rather than a dry dish.
- → How do I prevent the burrata from melting completely?
Remove the skillet from heat before adding basil, then transfer the pasta to plates immediately. Place the burrata on top of the warm pasta and tear it gently just before eating so the heat softens it without fully melting the creamy center.