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Close-up of Creamy Burrata Tomato Pasta, featuring penne, roasted tomatoes, a runny poached egg, and fresh herbs.
Layla

Creamy Burrata Tomato Pasta

Indulge in a luxurious and incredibly flavorful Creamy Burrata Tomato Pasta, featuring sweet burst tomatoes, fragrant garlic, fresh basil, and a generous dollop of creamy burrata that melts into a luscious sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 1 lb Linguine or Spaghetti or your favorite long pasta
  • 2 tbsp Salt for pasta water
For the Creamy Tomato Sauce
  • 2 tbsp Olive Oil extra virgin
  • 1 pint Cherry Tomatoes halved or whole if small
  • 4 cloves Garlic minced
  • 1/2 tsp Red Pepper Flakes optional, for a hint of heat
  • 1/2 cup Dry White Wine or vegetable broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Pasta Water reserved from cooking
  • 1/2 cup Fresh Basil chopped, plus more for garnish
  • 1 tbsp Butter unsalted
  • to taste Salt
  • to taste Black Pepper
For Serving
  • 8 oz Burrata Cheese 2 balls, torn or roughly chopped
  • 1/4 cup Parmesan Cheese grated, for garnish (optional)

Equipment

  • Large Pot
  • Large skillet
  • Cutting board
  • Chef's Knife
  • Colander
  • Tongs

Method
 

Cook the Pasta
  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of pasta water. Drain the pasta and set aside.
Prepare the Sauce
  1. While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium heat. Add the cherry tomatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften and burst.
  2. Add the minced garlic and red pepper flakes (if using) to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic. Pour in the dry white wine (or vegetable broth) and simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan, until the liquid has reduced slightly.
  3. Stir in the heavy cream and reserved pasta water. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.
Combine and Serve
  1. Add the cooked pasta to the skillet with the sauce. Toss well to coat the pasta evenly. Stir in the chopped fresh basil and the butter, tossing until the butter has melted and the sauce is glossy.
  2. Divide the pasta among serving bowls. Top each serving generously with torn pieces of burrata cheese. The warmth of the pasta will gently melt the burrata, creating a beautiful, creamy finish.
  3. Garnish with extra fresh basil and grated Parmesan cheese, if desired. Serve immediately and enjoy your Creamy Burrata Tomato Pasta!

Notes

For an extra layer of flavor, you can roast the cherry tomatoes with a drizzle of olive oil, salt, and pepper in the oven at 400°F (200°C) for 15-20 minutes before adding them to the skillet. This deepens their sweetness. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of water or broth.