Creamy Burst Cherry Tomato Pasta with Burrata
A quick and easy pasta dish featuring bursting cherry tomatoes, creamy burrata, and a luscious sauce made with garlic, olive oil, and Parmesan. Perfect for cozy dinners and busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 12 ounces (340 g) pasta (spaghetti, linguine, or orecchiette)
- 2 cups (300 g) cherry tomatoes, halved or whole if small
- 3 cloves garlic, thinly sliced
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (50 g) freshly grated Parmesan cheese
- 8 ounces (225 g) burrata cheese, torn into chunks
- A handful fresh basil, roughly chopped or torn
- Salt and black pepper to taste
- Lemon zest from one lemon (optional)
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 g) pasta and cook according to package instructions until al dente (about 9-11 minutes). Reserve 1/2 cup (120 ml) pasta water, then drain and set aside.
- Heat 3 tablespoons olive oil in a large skillet over medium heat. Add 3 sliced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Toss in the cherry tomatoes (2 cups/300 g) and 1/4 teaspoon red pepper flakes if using.
- Using the back of a wooden spoon or spatula, gently press some tomatoes to release their juices. Let everything cook for about 5-7 minutes, stirring occasionally, until the tomatoes soften but still hold some shape.
- Lower heat to medium-low. Pour in 1/2 cup (120 ml) heavy cream and stir to combine. Sprinkle 1/2 cup (50 g) grated Parmesan cheese, stirring until melted and the sauce thickens slightly (about 3 minutes). Season with salt and pepper to taste.
- Add drained pasta to the skillet. Toss gently to coat, adding reserved pasta water a tablespoon at a time if sauce feels too thick. The pasta should be glossy and creamy.
- Remove skillet from heat. Tear 8 ounces (225 g) burrata cheese over the pasta in chunks, letting it soften and meld into the sauce. Sprinkle chopped fresh basil and optional lemon zest on top. Give a gentle toss or leave some chunks whole for texture contrast.
- Serve immediately while warm and creamy.
Notes
Keep an eye on garlic while sautéing to avoid bitterness. Gently burst tomatoes to maintain texture. Add cheese off heat to prevent clumping. Reserve pasta water to adjust sauce consistency. Add burrata last for best creamy texture.
Nutrition
- Serving Size: About 1.5 cups
- Calories: 550
- Fat: 22
- Carbohydrates: 60
- Protein: 20
Keywords: cherry tomato pasta, burrata pasta, creamy pasta, quick pasta recipe, easy dinner, Italian pasta, weeknight meal