Pin My neighbor knocked on my door one August evening holding a bag of tomatoes she couldn't possibly eat alone. I had pasta in the pantry and a ball of burrata I'd been saving for something special. What came together in under thirty minutes turned into the kind of meal that makes you pause mid-bite. The tomatoes burst into a sweet, garlicky puddle, the basil perfumed the whole kitchen, and when I tore open that burrata over the hot pasta, everyone at the table went quiet. It was one of those accidental perfect dinners you want to recreate forever.
I made this for my sister the night before she moved across the country. We sat on my tiny balcony with our bowls, pulling apart the burrata and letting the cheese stretch between our forks like we were kids again. She told me she'd think of this meal every time she felt homesick. Now whenever I make it, I send her a photo and she sends back a string of emoji tears. Food has a way of holding onto moments like that, turning a simple Wednesday dinner into something you carry with you.
Ingredients
- Spaghetti or linguine: Long pasta is essential here because it twirls beautifully with the tomatoes and catches all that creamy burrata, though I've used whatever shape I had on hand in a pinch.
- Cherry tomatoes: They cook down into a jammy, concentrated sauce in minutes, and their sweetness balances the richness of the cheese better than larger tomatoes ever could.
- Garlic: Just two cloves are enough to perfume the oil without overpowering the delicate burrata, but mince them finely so they melt into the background.
- Fresh basil: Tearing the leaves by hand instead of chopping releases more of their aromatic oils, and adding them at the end keeps their flavor bright and green.
- Burrata cheese: This is the star, with its creamy center that spills out like liquid gold when you tear it open, so buy the best quality you can find.
- Extra virgin olive oil: Use something you'd happily dip bread into because it's both your cooking fat and finishing drizzle, adding fruity richness to every layer.
- Sea salt and black pepper: Season generously because pasta needs more salt than you think, and freshly cracked pepper adds a subtle heat that wakes everything up.
- Red pepper flakes: Optional but wonderful if you like a gentle kick that lingers just long enough to make you take another bite.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and salt it generously until it tastes like the sea, then cook your pasta until it still has a slight bite in the center. Don't forget to scoop out half a cup of that starchy pasta water before draining, it's liquid gold for bringing everything together later.
- Sauté the garlic:
- Heat your olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells like heaven but hasn't turned brown. This step happens fast, so stay close and keep the heat moderate.
- Cook the tomatoes:
- Toss in the halved cherry tomatoes along with salt, pepper, and red pepper flakes if you're using them, then let them cook undisturbed for a couple minutes before stirring. After five to seven minutes, they'll collapse into a chunky, glossy sauce that clings to your spoon.
- Combine pasta and sauce:
- Add the drained pasta directly to the skillet with the tomatoes and toss everything together with tongs, adding splashes of reserved pasta water to loosen the sauce into something silky. The starch in that water helps the sauce hug each strand of pasta instead of pooling at the bottom of the bowl.
- Fold in the basil:
- Remove the skillet from the heat and add your torn basil leaves, tossing gently so they wilt slightly but keep their bright color and fresh flavor. This is when the kitchen smells so good you'll want to bottle it.
- Plate and add burrata:
- Transfer the pasta to individual plates or a big serving platter, then nestle the burrata balls on top and use your fingers or a fork to gently tear them open. The creamy insides will spill out and start melting into the hot pasta immediately, creating those dramatic cheese pulls everyone loves.
- Finish and serve:
- Drizzle everything with a little more olive oil, scatter extra basil leaves over the top, and bring it to the table while it's still steaming. Serve immediately so everyone can experience the magic of warm burrata meeting hot pasta.
Pin The first time I served this to friends, someone asked if I'd taken a cooking class in Italy. I laughed because the truth was I'd just thrown together what I had, but the simplicity of good ingredients doing their thing made it taste like something from a trattoria. That's the magic of this dish, it doesn't need technique or tricks, just respect for each element. When you tear open that burrata and watch it pool into the pasta, you realize that sometimes the best meals are the ones that don't try too hard.
Choosing Your Pasta Shape
Long pasta like spaghetti or linguine is traditional because it twirls beautifully and creates those satisfying forkfuls where every bite has tomato, basil, and cheese. But I've made this with penne when that's all I had, and the sauce nestled into the tubes in a way that was just as delicious. Rigatoni works too, especially if you like more sauce in each bite. The key is cooking whatever shape you choose until it's al dente, with just enough firmness to hold up to tossing and give you something to chew. Don't overthink it, just use what makes you happy.
Getting the Most from Your Tomatoes
Cherry tomatoes are my go to because they're reliably sweet even in winter, but I've learned that letting them sit cut side down in the hot oil for the first couple minutes helps them caramelize slightly before they burst. If you stir them too early, they'll just steam and stay firm. Let them blister and collapse on their own, and you'll end up with a sauce that's jammy and concentrated instead of watery. In the summer, heirloom cherry tomatoes make this dish sing, but even the grocery store ones will surprise you if you give them enough time in the pan.
Making It Your Own
This recipe is a template that welcomes your ideas. I've added a splash of white wine to the tomatoes for acidity, tossed in baby spinach at the end for color, and even stirred through some sun dried tomatoes when I wanted something richer. A drizzle of balsamic glaze before serving adds a sweet tang that makes the burrata taste even creamier. For a vegan version, swap the burrata for cashew cream or a plant based mozzarella, though you'll lose those dramatic cheese pulls. The bones of this dish are strong enough to handle whatever direction you take it.
- Try adding a handful of arugula right before serving for a peppery bite that contrasts with the creamy cheese.
- If you want protein, grilled chicken or shrimp tossed in at the end turns this into a heartier meal without losing its lightness.
- Leftovers can be gently reheated with a splash of olive oil, though the burrata won't have the same magic the second day, so eat it fresh if you can.
Pin This is the kind of meal that makes weeknights feel special without demanding much from you, just good ingredients and a little bit of heat. I hope it becomes one of those recipes you make without looking, the one you turn to when you want to feed people something that tastes like you care.
Recipe Q&A
- → What type of pasta works best for this dish?
Spaghetti or linguine are ideal as they elegantly coat with the tomato sauce and allow the burrata to melt throughout. However, penne or rigatoni work equally well if you prefer tube or shaped pasta that captures more sauce.
- → How do I ensure the burrata stays creamy?
Add the burrata after removing the skillet from heat and place it on warm pasta rather than hot. This allows the residual warmth to gently soften the exterior while keeping the creamy center intact. Tear it open just before serving for the best texture.
- → Can I prepare this ahead of time?
Cook the pasta and tomato sauce in advance, but keep them separate. Warm the sauce gently when ready to serve, then toss with pasta and add fresh basil and burrata right before plating to maintain optimal flavor and texture.
- → What's the best substitute for burrata?
Fresh mozzarella balls or buffalo mozzarella serve as excellent alternatives if burrata isn't available. For a vegan version, use plant-based cheese alternatives that have a creamy center or simply drizzle additional olive oil over the pasta.
- → How can I enhance the flavor?
A splash of aged balsamic glaze drizzled before serving adds depth and slight sweetness. You can also finish with a pinch of red pepper flakes for heat, grated Parmesan for umami, or a squeeze of fresh lemon juice for brightness.