Burst Tomato Burrata Pasta turns three cups of cherry or grape tomatoes into a glossy skillet sauce scented with six garlic cloves, dried basil, red pepper flakes, and fresh basil. A full eight ounces of burrata is folded in only after the heat is turned off, preserving its cool creamy character against hot noodles. The verified vegetarian recipe serves four and records 10 minutes preparation, 35 minutes cooking, and 45 minutes total.
Burst Tomato Burrata Pasta Ingredients
Main Ingredients: ¼ cup olive oil; 6 garlic cloves, minced; 1/2 teaspoon dried basil; ¼ teaspoon crushed red pepper flakes, plus more for sprinkling; 3 cups cherry or grape tomatoes; kosher salt and pepper; ½ pound pasta, like spaghetti or bucatini; ¼ cup chopped fresh basil, plus more for sprinkling; 8 ounces burrata cheese; parmesan cheese, for topping.
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How to Make Burst Tomato Burrata Pasta
- Prepare the garlic oil: Heat the olive oil in a large skillet over medium-low heat. Add in the garlic, dried basil and red pepper flakes, cooking for 1 to 2 minutes.
- Burst the tomatoes: Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook for 20 to 25 minutes, until they begin to burst. Keep an eye on the skillet and lower the heat if needed - if the tomatoes aren't bursting, you can increase the heat just a bit too.
- Cook the pasta: While the tomatoes burst, bring a pot of salted water to a boil and cook the pasta.
- Combine pasta and sauce: Once the pasta is done, drain it and add it directly to the skillet. Toss the mixture a few times so all the noodles are coated.
- Add fresh ingredients: Turn off the heat and toss in the fresh basil. Add in the burrata cheese, either in pieces or one large ball, and mix it in as much as you'd like (or as little!).
- Serve: Taste the pasta and add in more salt and pepper if needed. Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Heat one-quarter cup olive oil in a large skillet over medium-low. Add six minced garlic cloves, one-half teaspoon dried basil, and one-quarter teaspoon crushed red pepper flakes; cook 1–2 minutes without browning the garlic. Add three cups cherry or grape tomatoes with a big pinch of kosher salt and pepper. Cook 20–25 minutes until they begin to burst, adjusting heat slightly only as needed. Meanwhile, boil salted water and cook one-half pound spaghetti or bucatini according to its package. Drain and add the pasta directly to the skillet, tossing repeatedly to coat. Turn off the heat, toss in one-quarter cup chopped fresh basil, and add eight ounces burrata in pieces or as one ball. Taste, then serve immediately with Parmesan, more basil, and optional extra pepper flakes.
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Critical Visual and Timing Cues
Medium-low heat protects the garlic during its exact 1–2 minute opening stage. The oil should become fragrant, not dark or bitter. Whole tomatoes need 20–25 minutes to soften and split; if they remain stubborn, increase heat only a little, and if the oil cooks too aggressively, lower it. Their skins should wrinkle and burst while some recognizable tomatoes remain. Pasta follows the package and goes into the skillet immediately after draining. Toss before adding dairy so every strand meets tomato oil. Switch the burner off before basil and burrata enter. The cheese may be mixed as much or as little as desired, but it should remain creamy and visibly distinct rather than boiling into a uniform sauce.
Serving and Storage
Divide the finished pasta among four bowls immediately, sharing the eight ounces burrata and burst tomatoes evenly. Add Parmesan, fresh basil, and red pepper flakes only as the recorded toppings. The source estimates 470 calories, 48 grams carbohydrate, 25 grams fat, and 15 grams protein per serving. It is vegetarian but contains dairy and wheat unless a suitable pasta is chosen. Refrigerate leftovers promptly because burrata is a fresh cheese. Reheat pasta gently just until hot; strong boiling can separate the cheese and collapse the tomatoes. Fresh burrata texture is best on the first serving, which is why the recipe specifically says to serve immediately while it is creamy and slightly warm.
Practical Kitchen Notes
Keep dried and fresh basil separate: one-half teaspoon dried basil blooms with garlic, while one-quarter cup chopped fresh basil enters off heat, with more optional at service. Crushed pepper is one-quarter teaspoon in the skillet plus an optional sprinkle. Use three cups tomatoes, one-half pound pasta, exactly six garlic cloves, one-quarter cup oil, and eight ounces burrata. Parmesan has no numeric amount and remains a topping. Do not add onion, cream, butter, meat, tomato paste, stock, or another cheese because none appears in D1. Burrata is fresh mozzarella filled with cream, so handle it gently and keep it chilled until the pasta is ready.
Details Worth Preserving
Set a large skillet and separate pasta pot on adjacent burners so the 20–25 minute tomato stage overlaps boiling. Mince all six cloves to comparable size and measure spices before warming oil. Wash and dry tomatoes so water does not spit in hot oil. Stir periodically and monitor the changing tomato skins rather than crushing everything at the beginning. Start pasta late enough that it drains close to the sauce finish. Move it directly from the colander to the skillet and toss with tongs. Turn off the heat before tearing or placing burrata, then fold only to the preferred degree. Preserve the exact 1–2 minute garlic stage, 20–25 minute tomato stage, 45-minute recorded total, and four-serving yield.
Recorded Recipe Tips
- Burrata is a fresh Italian cheese made from mozzarella and cream.
- You can adjust the spice level by adding more or less red pepper flakes.
- This dish is best served immediately while the burrata is still creamy and slightly warm.
Conclusion
Burst Tomato Burrata Pasta makes 4 servings in 45 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Burst Tomato Burrata Pasta make?
It makes 4 servings and serves 4.
- → How long does Burst Tomato Burrata Pasta take?
The recipe records 10 minutes of preparation, 35 minutes of cooking, and 45 minutes total.
- → How long should the tomatoes cook?
Cook the three cups of tomatoes for 20–25 minutes until they begin to burst, adjusting the heat slightly only when needed.
- → When is the burrata added?
Turn off the heat after coating the pasta, then add the fresh basil and eight ounces burrata so the cheese stays creamy.