Creamy Burrata Pasta with Cherry Tomatoes
Creamy Burrata Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 pints cherry tomatoes, halved
- 1/2 cup dry white wine, such as Pinot Grigio, optional
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces burrata cheese, torn into large pieces
- 1/4 cup fresh basil, chopped, plus more for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min
- 3
Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes have softened and burst, releasing their juices. Use the back of a spoon to gently mash any tomatoes that haven't burst.
⏱️ 10 min
- 4
If using, pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min
- 5
Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 3 min
- 6
Add the drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add 1/4 cup of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 2 min
- 7
Remove the skillet from the heat. Add the torn burrata cheese pieces and the chopped fresh basil to the pasta. Gently toss until the burrata begins to melt and create a creamy, luxurious sauce. Do not overmix, as you want pockets of melted burrata throughout.
⏱️ 2 min
- 8
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Burrata Pasta with Cherry Tomatoes
Ingredients
For the Pasta
- 1 pound linguine
- 1 tablespoon kosher salt, for pasta water
For the Creamy Tomato Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 2 pints cherry tomatoes, halved
- 1/2 cup dry white wine, such as Pinot Grigio, optional
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For Serving
- 8 ounces burrata cheese, torn into large pieces
- 1/4 cup fresh basil, chopped, plus more for garnish
- Parmesan cheese, freshly grated, for serving
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil over high heat. Add the linguine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta cooking water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and red pepper flakes, and cook for 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 2 min - 3
Add the halved cherry tomatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the tomatoes have softened and burst, releasing their juices. Use the back of a spoon to gently mash any tomatoes that haven't burst.
⏱️ 10 min - 4
If using, pour in the dry white wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes, allowing the alcohol to cook off.
⏱️ 3 min - 5
Stir in the heavy cream, 1/2 cup of grated Parmesan cheese, kosher salt, and black pepper. Bring the sauce to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
⏱️ 3 min - 6
Add the drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add 1/4 cup of the reserved pasta water at a time until it reaches your desired consistency.
⏱️ 2 min - 7
Remove the skillet from the heat. Add the torn burrata cheese pieces and the chopped fresh basil to the pasta. Gently toss until the burrata begins to melt and create a creamy, luxurious sauce. Do not overmix, as you want pockets of melted burrata throughout.
⏱️ 2 min - 8
Serve immediately, garnished with additional fresh basil and grated Parmesan cheese, if desired.
⏱️ 1 min