Burst Tomato Burrata Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup olive oil
02 -
6 garlic cloves, minced
03 -
1/2 teaspoon dried basil
04 -
¼ teaspoon crushed red pepper flakes, plus more for sprinkling
05 -
3 cups cherry or grape tomatoes
06 -
kosher salt and pepper
07 -
½ pound pasta, like spaghetti or bucatini
08 -
¼ cup chopped fresh basil, plus more for sprinkling
09 -
8 ounces burrata cheese
10 -
parmesan cheese, for topping
# Instructions:
01 -
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.
02 -
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.
03 -
While the tomatoes burst, bring a pot of salted water to a boil and cook the pasta.
04 -
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.
05 -
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!).
06 -
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.
# Notes:
01 -
Burrata is a fresh Italian cheese made from mozzarella and cream.
02 -
You can adjust the spice level by adding more or less red pepper flakes.
03 -
This dish is best served immediately while the burrata is still creamy and slightly warm.