Creamy Tomato Burrata Pasta in 20 Minutes!

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta

Fresh mozzarella provides a similar texture at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option for flavor.

Introduce the recipe and ingredients needed for the tomato burrata pasta.

Get the burrata cheese out of the fridge 30 minutes before cooking to bring it to room temperature.

Bring a large pot of water to a boil and add a generous amount of salt until it tastes like the sea.

Add 6 oz of pasta to the boiling water and cook until al dente, approximately 8 to 10 minutes, checking package instructions.

In a skillet over medium-low heat, add 1 tbsp of olive oil and let it heat gently for a few minutes.

Add 20 cherry or grape tomatoes to the skillet, season with a pinch of salt and pepper, and cook for about 8 to 10 minutes until they start to burst and caramelize, stirring occasionally.

Before draining the pasta, reserve about 1 cup of the pasta water, then drain the pasta and set it aside.

Add 1 clove of minced garlic, dried oregano, and red pepper flakes to the tomatoes in the skillet and stir to combine.

Add the drained pasta directly into the skillet with the tomatoes and stir to coat the pasta in the sauce.

Add about 1/4 cup of reserved pasta water to the skillet and toss the pasta to help the sauce cling to the noodles, creating a glossy finish.

Stir in half of the chopped fresh basil for added freshness.

Taste the pasta and adjust seasoning with salt and pepper as needed.

Let the pasta cool for a minute or two before adding the burrata to prevent it from melting too quickly.

Tear the burrata into large pieces and distribute it over the pasta.

Sprinkle the remaining fresh basil over the top and drizzle with extra virgin olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens