Pasta with Burst Cherry Tomatoes, Burrata and Basil | Gimme Some Oven

Pasta with Burst Cherry Tomatoes, Burrata and Basil

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This garlicky pasta with burst cherry tomatoes, burrata and basil is easy to make in less than 30 minutes with just a few simple ingredients, and tastes absolutely divine!

New favorite summer pasta, right here! ♡♡♡

Like seriously, it is taking all of our willpower not to cook up a big batch of this pasta every single night of the week right now.  It is ultra-quick and easy to make with a simple list of ingredients.  But oh my goodness, it is outrageously good.

We’re talkin’ lots of the summer’s best cherry tomatoes, briefly simmered with garlic and butter until they burst into a rich tomato sauce.  Then in with the sauce, we will toss a generous helping of chewy pasta (we’re on a major bucatini kick this year), a few handfuls of fresh basil, and some toasty pine nuts for a bit of crunch.  But the ingredient that turns this simple pasta into a total showstopper is — of course — that burrata.  It magically melts into the most luxurious cream sauce that perfectly coats the pasta, yet still leaves a few bonus melty cheese puddles in there for you to enjoy too.  And my goodness, you guys are just going to love it.

So be sure to pick up a ball of fresh burrata at the market this week and let’s make a batch together!

Garlicky Pasta Ingredients:

To make this pasta recipe, you will need the following ingredients:

  • Pasta: I recommend a noodle-shaped pasta for this recipe, but really, any type of pasta will do.  I used bucatini, which is a favorite in our house.
  • Butter or olive oil: To form the base of our sauce.
  • Cherry tomatoes: Any color or variety of cherry (or grape) tomatoes will do.
  • Garlic: I like to just lightly-smash and sauté the garlic for this sauce, and then discard the cloves just before serving.  But if you prefer to leave them in the sauce, you are welcome to mince or press the garlic instead.
  • Sea salt and freshly-cracked black pepper: To season the tomato sauce, plus I like to finish each serving bowl with a generous crack of black pepper.
  • Burrata: One large ball of fresh burrata, which we will roughly tear into a pieces and then melt into the pasta.
  • Fresh basil: I recommend adding lots and lots of fresh basil to this pasta!
  • Pine nuts: And finally, I love adding some toasted pine nuts to this recipe.  Their rich buttery flavor and touch of crunch add the perfect finishing tough.  But if you have a nut allergy, feel free to omit them — the pasta will still be great on its own!

How To Make This Pasta:

This pasta comes together so quickly and easily!  To make it, simply…

  1. Cook the pasta (almost) al dente. Bring a large pot of generously-salted water to a boil.  Add the pasta and cook until 1 minute shy of al dente.
  2. Cook the tomatoes. Meanwhile, as soon as you add the pasta to the boiling water, begin cooking your tomato sauce.  Melt the butter (or olive oil) in a large sauté pan over medium-high heat.  Add the tomatoes and garlic.  Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce.  Reduce heat to low, season with salt and pepper to taste (I added a generous pinch or two of each), then remove and discard the smashed garlic.  Let the tomato sauce continue cooking on low until the pasta is ready to go.
  3. Toss everything together.  Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine.  Tear the ball of burrata into 6 or 8 rough pieces (I recommend doing this directly over the pasta, so that any cream that escapes falls into the dish).  Then add the burrata, basil, 1/3 cup of the toasted pine nuts and 1/2 cup of the hot starchy pasta water to the pasta.  Toss until the pasta is evenly combined and al dente.  If the pasta seems too dry, just mix in more starchy pasta water as needed.
  4. Serve. Dish your servings up immediately while the pasta is hot and the cheese is still gooey.  Sprinkle each serving with the remaining pine nuts and enjoy!

Possible Variations:

I really love keeping this recipe simple.  But there are, of course, plenty of ways that you could mix things up if you would like!  For example, feel free to…

  • Add Parmesan: Never a bad idea with pasta. ♡
  • Add pesto: A few big spoonfuls of fresh basil pesto would also be delicious mixed into this salad (in place of the basil).
  • Add a protein: Cooked chicken or shrimp would be delicious mixed into this pasta.
  • Make it gluten-free: Just use your favorite gluten-free pasta.

More Favorite Pasta Recipes:

Looking for more cheesy pasta recipes?  Here are a few of my faves…

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Garlicky Pasta with Burrata, Basil and Burst Cherry Tomatoes

  • Author: Ali
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 to 6 servings 1x

Description

This garlicky pasta with burst cherry tomatoes, burrata and basil is easy to make in less than 30 minutes with just a few simple ingredients, and tastes absolutely divine!


Ingredients

  • 1 pound uncooked pasta (I used bucatini)
  • 2 tablespoons butter or olive oil
  • 2 pints cherry tomatoes
  • 6 cloves garlic, peeled and lightly smashed
  • sea salt and freshly-cracked black pepper
  • 1 large ball of fresh burrata cheese
  • 2 cups (loosely packed) fresh basil leaves, roughly chopped
  • 2/3 cup toasted pine nuts

Instructions

  1. Cook the pasta (almost) al dente. Bring a large pot of generously-salted water to a boil.  Add the pasta and cook until 1 minute shy of al dente.
  2. Cook the tomatoes. Meanwhile, as soon as you add the pasta to the boiling water, begin cooking your tomato sauce.  Melt the butter (or olive oil) in a large sauté pan over medium-high heat.  Add the tomatoes and garlic.  Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce.  Reduce heat to low, season with salt and pepper to taste (I added a generous pinch or two of each), then remove and discard the smashed garlic.  Let the tomato sauce continue cooking on low until the pasta is ready to go.
  3. Toss everything together.  Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine.  Tear the ball of burrata into 6 or 8 rough pieces (I recommend doing this directly over the pasta, so that any cream that escapes falls into the dish).  Then add the burrata, basil, 1/3 cup of the toasted pine nuts and 1/2 cup of the hot starchy pasta water to the pasta.  Toss until the pasta is evenly combined and al dente.  If the pasta seems too dry, just mix in more starchy pasta water as needed.
  4. Serve. Dish your servings up immediately while the pasta is hot and the cheese is still gooey.  Sprinkle each serving with the remaining pine nuts and enjoy!

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