What the heck is this?
Burst Tomato Burrata Pasta is basically what happens when you take summer’s juiciest cherry tomatoes, sauté them until they explode into a garlicky sauce, and then toss it all with al dente pasta and the creamy, dreamy magic that is burrata cheese. It’s part cozy comfort food, part “I just came back from a vacation in Italy” energy. The tomatoes do all the heavy lifting, the burrata melts in just enough to make it silky, and the whole thing comes together in under 30 minutes. Yes, it’s that easy. No, you will not have leftovers.
Why You’ll Love This Recipe
Because it’s a full-blown dinner party in a bowl with almost no effort. The cherry tomatoes burst into their own sauce—no need for canned tomatoes or tomato paste—and the burrata? It turns this simple pasta into something indulgent without being heavy. You get the perfect balance of sweet, acidic, salty, creamy, and garlicky in every forkful. Plus, it’s weeknight fast, meal-prep friendly, and works with pantry staples and a few fresh ingredients. Elegant and easy? We love a dual-threat dish.
The Good Stuff You’ll Need
- 12 oz pasta (spaghetti, rigatoni, or orecchiette all work)
- 2 tbsp olive oil
- 3–4 garlic cloves, thinly sliced
- 1 pint cherry or grape tomatoes (multi-colored if you’re feeling fancy)
- Salt and black pepper, to taste
- Pinch of red pepper flakes (optional, but encouraged)
- 1 tbsp balsamic vinegar (for depth)
- ½ cup fresh basil, chopped (or torn)
- 1 large ball of burrata cheese (or 2 smaller ones)
- Optional: freshly grated Parmesan for topping
Let’s Do This
1. Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve ½ cup of pasta water before draining.
2. Sauté the garlic + tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until just golden, about 1 minute. Then toss in the cherry tomatoes, a big pinch of salt, black pepper, and a sprinkle of red pepper flakes if using. Let them cook undisturbed for 2–3 minutes, then stir occasionally for another 7–8 minutes, until the tomatoes are blistered and bursting into a saucy mess.
3. Sauce it up: Add the balsamic vinegar and stir, letting it reduce slightly. If the mixture looks too thick, add a splash of the reserved pasta water to loosen it up and help it coat the pasta beautifully.
4. Combine: Add the drained pasta straight into the skillet and toss everything together. Let it cook for another minute so the pasta absorbs the flavor. Stir in the fresh basil and taste for seasoning—add more salt or vinegar if it needs a lift.
5. Burrata time: Transfer the pasta to serving bowls or a large platter and tear the burrata over the top. Let it melt slightly into the warm pasta. Finish with a drizzle of olive oil, more basil, and Parmesan if you’re feeling extra.
Serving Suggestions
This pasta loves a good glass of chilled white wine or sparkling water with lemon. Serve it with crusty bread to mop up that sauce and maybe a simple green salad with lemon vinaigrette to balance out the richness. It also makes a killer picnic or date night dish when served room temp.
Switch It Up
- Add spinach or arugula at the end for a peppery bite.
- Stir in sautéed zucchini or roasted eggplant to bulk it up.
- Use ricotta or goat cheese instead of burrata for a different creamy vibe.
- Add grilled chicken, shrimp, or crispy chickpeas for extra protein.
Make-Ahead Tips
You can make the tomato sauce a day ahead and store it in the fridge—just reheat and toss with fresh pasta when ready. Burrata is best added right before serving. Leftovers (if any!) can be stored in the fridge for up to 2 days, but the burrata will fully melt in when reheated. Still delicious, just not as dramatic.
Questions People Actually Ask
Can I use regular mozzarella instead of burrata? You can! Just make sure to tear it into pieces and let it melt slightly. Burrata is creamier, but mozzarella gets the job done.
Is it spicy? Only if you add the red pepper flakes. You’re in control.
Can I use canned tomatoes? Not for this one. You want the fresh cherry tomatoes to burst and caramelize in the pan for max flavor.
What’s the best pasta shape for this? Something that holds sauce well—rigatoni, fusilli, or spaghetti. It’s flexible, so go with what you love.
Burst Tomato Burrata Pasta: Ridiculously Creamy, Surprisingly Easy
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Burst Tomato Burrata Pasta is basically what happens when you take summer’s juiciest cherry tomatoes, sauté them until they explode into a garlicky sauce, and then toss it all with al dente pasta and the creamy, dreamy magic that is burrata cheese. It’s part cozy comfort food, part “I just came back from a vacation in Italy” energy. The tomatoes do all the heavy lifting, the burrata melts in just enough to make it silky, and the whole thing comes together in under 30 minutes. Yes, it’s that easy. No, you will not have leftovers.
Ingredients
12 oz pasta (spaghetti, rigatoni, or orecchiette all work)
2 tbsp olive oil
3–4 garlic cloves, thinly sliced
1 pint cherry or grape tomatoes (multi-colored if you’re feeling fancy)
Salt and black pepper, to taste
Pinch of red pepper flakes (optional, but encouraged)
1 tbsp balsamic vinegar (for depth)
½ cup fresh basil, chopped (or torn)
1 large ball of burrata cheese (or 2 smaller ones)
Optional: freshly grated Parmesan for topping
Instructions
1. Boil the pasta: Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve ½ cup of pasta water before draining.
2. Sauté the garlic + tomatoes: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced garlic and cook until just golden, about 1 minute. Then toss in the cherry tomatoes, a big pinch of salt, black pepper, and a sprinkle of red pepper flakes if using. Let them cook undisturbed for 2–3 minutes, then stir occasionally for another 7–8 minutes, until the tomatoes are blistered and bursting into a saucy mess.
3. Sauce it up: Add the balsamic vinegar and stir, letting it reduce slightly. If the mixture looks too thick, add a splash of the reserved pasta water to loosen it up and help it coat the pasta beautifully.
4. Combine: Add the drained pasta straight into the skillet and toss everything together. Let it cook for another minute so the pasta absorbs the flavor. Stir in the fresh basil and taste for seasoning—add more salt or vinegar if it needs a lift.
5. Burrata time: Transfer the pasta to serving bowls or a large platter and tear the burrata over the top. Let it melt slightly into the warm pasta. Finish with a drizzle of olive oil, more basil, and Parmesan if you’re feeling extra.
Notes
This pasta loves a good glass of chilled white wine or sparkling water with lemon. Serve it with crusty bread to mop up that sauce and maybe a simple green salad with lemon vinaigrette to balance out the richness. It also makes a killer picnic or date night dish when served room temp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~490 kcal per serving
- Fat: ~18g
- Carbohydrates: ~60g
- Protein: ~16g