Creamy Burrata Tomato Pasta

Nutrition · per serving

Steps

1. 1

   Bring water to a boil in a large pot, add 1 tbsp salt, and cook the pasta al dente according to package instructions; remember to reserve a cup of pasta water 1 minute before the cooking time ends.

   1 tbsp (15 g) Salt for the pasta water160 g Dried Pasta (Spaghetti or Fusilli)
2. 2

   While the water is heating, halve the cherry tomatoes; finely chop the garlic; roughly tear the basil and zest the lemon.

   400 g Cherry Tomatoes2 (approx. 8 g) Garlic Cloves, finely chopped15 g (a small handful) Fresh Basil, roughly torn leaves1 tsp Lemon Zest (unwaxed)
3. 3

   In a large skillet, heat the olive oil over medium heat, add the garlic, and sauté lightly for 30–45 seconds until fragrant but not browned.

   2 tbsp (30 ml) Olive Oil2 (approx. 8 g) Garlic Cloves, finely chopped
4. 4

   Add the halved cherry tomatoes to the skillet, sprinkle in the chili flakes, and simmer uncovered over medium to medium-high heat for 6–8 minutes, stirring occasionally; the tomatoes should burst and caramelize slightly.

   400 g Cherry Tomatoes1/2–1 tsp (to taste) Chili Flakes
5. 5

   Season with salt and pepper, stir in the lemon zest, and fold in half of the basil; if needed, add 2–3 tbsp of the reserved pasta water (from step 1) to achieve a silkier sauce.

   1 tsp, plus more for the pasta water Saltto taste Pepper1 tsp Lemon Zest (unwaxed)15 g (a small handful) Fresh Basil, roughly torn leaves
6. 6

   Directly from the pot, add the al dente pasta to the skillet with the sauce using tongs and toss over medium heat for 1 minute, adding more pasta water (from step 1) as needed to help the sauce adhere.

   160 g Dried Pasta (Spaghetti or Fusilli)
7. 7

   Remove the skillet from the heat, fold in the grated Parmesan, and taste again; plate the pasta in portions.

   40 g Parmigiano-Reggiano, freshly grated
8. 8

   Halve or tear the Burrata and place a half on each portion, garnish with the remaining basil, and finish with a teaspoon of extra virgin olive oil and freshly ground pepper.

   200 g (1 large ball) Burrata15 g (a small handful) Fresh Basil, roughly torn leaves1 tsp (5 ml) Extra Virgin Olive Oil for drizzlingto taste Pepper
9. 9

   Let rest for 2–3 minutes before serving, allowing the Burrata to melt slightly and the flavors to meld; optionally sprinkle with a bit of lemon zest and serve immediately.

   1 tsp Lemon Zest (unwaxed)

Origin & History

Fresh tomato pasta with Burrata is a modern take on classic Italian pasta recipes, utilizing the simple combination of ripe tomatoes, garlic, and fresh basil. Burrata originates from Apulia and has gained international popularity in recent decades as a creamy finish for simple pasta dishes.