One-Pan Tomato and Burrata Pasta

burrata cheese

🥗Healthier: fresh mozzarella

💰Cheaper: ricotta

Fresh mozzarella is lower in calories, while ricotta is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories, while pecorino is often less expensive.

Boil water in a large pot and add salt until it tastes like the sea.

Cook pasta according to package instructions until al dente; reserve some pasta water before draining.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and sauté until fragrant, about 1 minute.

Add halved cherry tomatoes to the skillet and cook until they soften, about 5-7 minutes.

Season the tomatoes with salt, black pepper, and red pepper flakes to taste.

Add the drained pasta to the skillet, tossing to combine with the tomatoes.

If needed, add reserved pasta water to create a light sauce.

Remove from heat and gently fold in torn burrata cheese and fresh basil leaves.

Squeeze lemon juice over the pasta and toss gently to combine.

Serve immediately, garnished with grated parmesan and additional basil.

Cooking Techniques

Spice Level:

Allergens