Description
Summer Weeknight Burst Tomato Burrata Pasta is a quick, fresh, and flavorful dinner made with juicy cherry tomatoes, garlic, basil, and creamy burrata. This easy vegetarian pasta is perfect for a light summer meal that feels indulgent yet effortless.
Ingredients
- 12 oz pasta (spaghetti, bucatini, or rigatoni)
- 2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 3 cups cherry or grape tomatoes
- 1/4 tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1/2 cup fresh basil leaves, torn
- 8 oz burrata cheese (2–4 balls, depending on size)
- Optional: balsamic glaze, grated Parmesan for serving
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and cook for 1 minute until fragrant.
- Add cherry tomatoes and a pinch of salt. Cook for 8–10 minutes, stirring occasionally, until tomatoes burst. Gently press some with a spoon to release juices.
- Stir in crushed red pepper flakes if using.
- Add cooked pasta and a splash of reserved pasta water. Toss to coat in the tomato sauce.
- Stir in torn basil and season with additional salt and pepper to taste.
- Plate the pasta and top each serving with burrata. Drizzle with olive oil or balsamic glaze if desired. Serve immediately.
Notes
Use fresh, ripe cherry tomatoes for the best flavor.Reserve pasta water to loosen the sauce and help it cling to the pasta.Add burrata just before serving so it melts slightly from the heat.Customize with sautéed vegetables or grilled protein for variety.Burrata is best fresh—store it separately if saving leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 35mg
