Description
A simple yet flavorful pasta dish featuring burst cherry tomatoes, garlic, and fresh basil, topped with creamy burrata cheese.
Ingredients
Scale
- 12 oz spaghetti (or linguine)
- 2 tbsp olive oil, plus more for finishing
- 4 cloves garlic, thinly sliced
- 2 pints cherry or grape tomatoes
- 1/2 tsp kosher salt (plus more for pasta water)
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp tomato paste (optional, for a deeper sauce color)
- 1/2 cup reserved pasta water (more as needed)
- 1/2 cup fresh basil leaves, torn
- 1 tbsp balsamic glaze (optional)
- 8 oz burrata (2 balls), room temp
- Freshly ground black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1 cup pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook 30–60 seconds until fragrant (don’t brown).
- Add cherry tomatoes, salt, and red pepper flakes. Cook 8–10 minutes, stirring occasionally, until tomatoes burst and become saucy.
- (Optional) Stir in tomato paste and cook 1 minute to deepen flavor.
- Add drained pasta to the skillet with 1/2 cup reserved pasta water. Toss 1–2 minutes until glossy and coated, adding more pasta water as needed.
- Turn off heat. Toss in torn basil and black pepper.
- Plate the pasta and top each serving with burrata. Drizzle with olive oil (and balsamic glaze if using). Serve immediately.
Notes
- Use high-quality cherry tomatoes for the best flavor.
- Adjust red pepper flakes to your spice preference.
- Burrata can be substituted with fresh mozzarella.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 8g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 72g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg