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Burrata Pasta with Cherry Tomato Garlic Butter Sauce Recipe

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4.3 from 80 reviews

A simple and elegant Burrata Pasta recipe featuring a rich cherry tomato garlic butter sauce, fresh basil, and creamy burrata cheese. Ready in just 30 minutes, this dish combines al dente long pasta with a vibrant, bursting tomato sauce enhanced by garlic, butter, and red pepper flakes, then topped with luscious burrata and toasted pine nuts for a perfect blend of flavors and textures.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Cherry Tomato Garlic Butter Sauce

  • 1 tablespoon olive oil
  • 2 pints (about 4 cups) cherry tomatoes, halved
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup loosely packed fresh basil, chopped
  • Sea salt and freshly ground black pepper, to taste

Pasta

  • 8 ounces (227 grams) uncooked long pasta (spaghetti, bucatini, fettuccine, or linguine)

Toppings and Garnish

  • 1 large ball fresh burrata cheese (about 8 ounces/227 grams) or 2 smaller ones
  • Chopped fresh basil (for garnish)
  • Toasted pine nuts (for garnish)
  • Drizzle of extra virgin olive oil (for garnish)
  • Freshly ground black pepper (for garnish)
  • Flaky salt (for garnish)

Instructions

  1. Make cherry tomato garlic butter sauce: Heat the olive oil in a large pan over medium heat. Add the halved cherry tomatoes with a generous pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and begin to break down, releasing their juices, about 10–12 minutes. Add the butter, minced garlic, and crushed red pepper flakes. Cook for a few more minutes until the butter is melted and the garlic is fragrant.
  2. Finish the sauce: Reduce heat to low and stir in the chopped fresh basil. Season the sauce with additional salt and pepper to taste, then keep warm on low heat.
  3. Cook the pasta: While the sauce is cooking, bring a large pot of salted water to a boil. Add the long pasta and cook according to the package directions until al dente (usually around 8–10 minutes).
  4. Combine pasta and sauce: Using tongs, transfer the cooked pasta directly into the pan with the tomato garlic butter sauce. Toss well to combine, adding a splash of the reserved starchy pasta water as needed to help the sauce coat the pasta evenly.
  5. Add burrata: Place the ball of burrata cheese on top of the pasta. Gently break it open or tear it into smaller pieces and scatter over the pasta. The heat from the pasta will cause the creamy inside to slightly melt, providing a luscious texture contrast.
  6. Garnish and season: Sprinkle with chopped fresh basil and toasted pine nuts. Drizzle extra virgin olive oil over the top along with flaky salt and freshly ground black pepper to taste.
  7. Serve immediately: Serve the pasta directly from the pan for a communal dining experience or plate individually. Enjoy right away while warm for the best texture and flavor.

Notes

  • Reserve some pasta cooking water to loosen the sauce if it feels too thick; the starchy water helps the sauce cling to the pasta.
  • You can use any long pasta such as spaghetti, bucatini, fettuccine, or linguine based on your preference.
  • If preferred, you can gently mix torn chunks of burrata into the warm pasta until slightly melted before plating.
  • Toasted pine nuts add a nice crunch and nutty flavor complementing the creamy burrata.
  • Use fresh, ripe cherry tomatoes for the best bursting juicy flavor in the sauce.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/burrata-pasta-with-cherry-tomato-garlic-butter-sauce-recipe/