Tomato Basil Burrata Pasta
Creamy burrata cheese crowns a vibrant sauce of blistered cherry tomatoes, garlic, and fresh basil tossed with delicate angel hair pasta for an elegant 20-minute dinner.
Equipment
Ingredients
Main Ingredients
cherry tomatoes (fresh)
1 pt
angel hair pasta (dry)
225 g
garlic (sliced, minced)
4 cloves
butter (room_temperature)
28 g
olive oil (fresh)
30 ml
fresh basil (chopped)
15 g
parmesan (freshly_grated)
50 g
salt
2 g
black pepper (freshly_ground)
1 g
burrata cheese (fresh)
1 ball
red pepper flakes
1 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook angel hair pasta until al dente. Reserve 1/2 cup pasta water before draining.
Prepare garlic butter base
Heat olive oil and butter in a large skillet over medium heat until butter melts.
Cook garlic
Add sliced garlic to the hot oil-butter mixture and cook until fragrant, about 30 seconds.
Blister the tomatoes
Add cherry tomatoes with a pinch of salt. Cook 6-8 minutes until blistered and burst, pressing some with a spoon to create a light sauce.
Create the sauce
Add a splash of reserved pasta water and stir until the sauce becomes glossy.
Combine pasta and sauce
Toss in the drained pasta, freshly grated Parmesan, black pepper, and fresh basil. Add more pasta water as needed for desired consistency.
Finish and serve
Top with burrata cheese, extra Parmesan, fresh basil, and red pepper flakes. Serve immediately while hot.
Original recipe
Storage
Best enjoyed fresh. Reheat gently to avoid separating the cheese and drying out the pasta.
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