Cherry Tomato Garlic Butter Burrata Pasta | Dinners You’ll Actually Make

burrata cheese

🥗Healthier: mozzarella

💰Cheaper: ricotta

Ricotta is less expensive and still provides a creamy texture.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine can be a budget-friendly swap.

Slice 200 g of cherry tomatoes in half or quarters.

Peel and thinly slice 4 cloves of garlic.

Pick leaves from 1 bunch of basil and save the stems.

Heat a pan over medium-high heat and add 1 tbsp of extra virgin olive oil.

Add the cherry tomatoes, a pinch of salt, and cracked black pepper to the pan and sauté for about 3 to 4 minutes until blistered.

Use a spatula to crush the tomatoes slightly to release their juices.

Add 1 tbsp of unsalted butter and the sliced garlic to the pan and mix until the butter melts, cooking for about 1-2 minutes until fragrant.

Add 1/4 cup of chicken stock (or vegetable stock or dry white wine) to the pan and let it reduce for about 2 minutes.

In a separate pot, season water with salt and add 300 g of pasta, cooking for about 2 minutes less than package instructions until al dente.

Once the sauce has reduced, add 1/2 tsp of chili flakes, the zest of 1/4 lemon, and the juice of 1/4 lemon to the sauce.

Drain the pasta and add it to the sauce, along with some fresh basil leaves, folding everything together over low heat.

Add 1 tbsp of unsalted butter and 1/3 cup of grated parmesan cheese to the pasta, mixing until emulsified and creamy, adjusting with reserved pasta water as needed.

Taste and adjust seasoning, then remove from heat.

Serve the pasta topped with torn burrata cheese, additional parmesan, sliced basil, cracked black pepper, sea salt flakes, and a lemon wedge.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens