Chef’s Secret: I swear I almost didn’t tell you this, but there’s a tiny trick that turns ordinary pasta into a restaurant-level cozy dinner—heat those tomatoes until they sing. Seriously, when cherry tomatoes blister and burst, they release this sweet, jammy sauce that smells like summer and makes the whole kitchen feel like a trattoria. I learned this in a tiny restaurant kitchen where everyone guarded their tomato technique like a secret handshake. Today I’ll pass that handshake to you: quick blistering, a splash of lemon or balsamic, a creamy burrata crown, and you have a dish that feels fancy but takes under 30 minutes. Ready to wow yourself?
Quick Facts
- Yield: Serves 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Why This Recipe is Awesome
This Burst Tomato Burrata Pasta nails comfort and freshness in one skillet. The tomatoes blister and pop with a satisfying sizzle, the sauce stays bright and slightly chunky, and the burrata melts into luscious, creamy ribbons when you tear it open on top. It’s easy, quick, and impressive—so easy even your weeknight will feel like a celebratory dinner. Who doesn’t love creamy cheese, juicy tomato bursts, and basil that smells like a summer garden?
Ingredients
For the Main Dish:
- 12 oz spaghetti (or your favorite pasta)
- 2 pints cherry tomatoes (about 1.25–1.5 lbs)
- 3 tbsp extra-virgin olive oil, divided
- 3 garlic cloves, thinly sliced or minced
- 1/4 tsp red pepper flakes (optional, more if you like heat)
- 1 tsp kosher salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- 2 tbsp balsamic vinegar or juice of 1 lemon (about 1 tbsp) — your choice
- 2 (8 oz) balls burrata (total 16 oz)
- 1/2 cup freshly grated Parmesan (plus extra for serving)
- 1 cup fresh basil leaves, roughly torn
- 1 tbsp butter (optional, for extra silkiness)
For the Sauce / Garnish (if applicable):
- Extra basil leaves and a drizzle of balsamic glaze for serving (optional)
How I Make It
Step 1:
Bring a large pot of water to a rolling boil and add 1 tbsp kosher salt. Drop in the 12 oz spaghetti and cook until just shy of al dente—about 8–10 minutes depending on the package. Reserve about 1 cup pasta water before you drain. The starchy water helps the sauce cling to the pasta like a charm.
Step 2:
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and let them sizzle—don’t stir too much; let the skins char and pop. You’ll hear little pops and smell that sweet, concentrated tomato aroma in about 5–7 minutes. When most have burst or blistered, sprinkle in the garlic, red pepper flakes, salt, and pepper. Cook another 30–60 seconds until the garlic smells nutty and golden.
Step 3:
Deglaze the skillet with 2 tbsp balsamic vinegar or the juice of one lemon—your call for acidity. Add about 1/2 cup reserved pasta water and bring to a gentle simmer. The sauce will look glossy and slightly thickened. Taste and adjust seasoning. If the tomatoes didn’t release enough juices, stir in an extra 1/4–1/2 cup pasta water.
Step 4:
Toss the drained spaghetti into the skillet with the tomato sauce. Add the 1 tbsp butter (if using) and 1/2 cup grated Parmesan. Toss energetically so the pasta picks up the sauce—listen for a soft clinking as the strands move; that’s your cue that everything emulsified nicely. If the pasta seems dry, add splash of pasta water until it gets saucy and glossy.
Step 5:
Turn off the heat. Tear open the burrata balls and place them on top of the plated pasta. They’ll ooze creamy goodness when you cut into them—heaven. Scatter the torn basil, drizzle the remaining 1 tbsp olive oil, and shave extra Parmesan. Finish with a drizzle of balsamic glaze if you like sweet-sour hits. Serve hot so the burrata melts into every twirl.
Pro Tips
- Use cherry or grape tomatoes for the best blistering and sweetness. Larger tomatoes don’t burst as prettily.
- If you prefer oven-roasted flavor, roast tomatoes at 425°F for 12–15 minutes until charred, then proceed with the recipe.
- Save that reserved pasta water—start with 1/2 cup and add more gradually to reach a silky sauce consistency.
- For extra depth, add a splash of white wine when deglazing or stir in a teaspoon of tomato paste with the garlic.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use penne, rigatoni, or bucatini instead of spaghetti—they hold sauce differently (more nooks, more tomato pockets).
- Swap burrata for fresh mozzarella if you can’t find it; the texture will be firmer and less creamy.
- For a dairy-free twist, use a dollop of creamy cashew cream or a scoop of mashed avocado—flavor shifts but stays luscious.
- Make it gluten-free with your favorite gluten-free pasta; timing may change by a minute or two.
Variations & Tips
- Spicy Version: Amp up red pepper flakes to 1 tsp and add sliced Calabrian chiles.
- Herb-Forward: Stir in chopped parsley and thyme with the basil for a more layered herb flavor.
- Protein Boost: Add seared shrimp or sliced grilled chicken (cook chicken to 165°F) for a heartier meal.
- Kid-Friendly: Skip the red pepper flakes and balsamic; add a little extra Parmesan for a simple, comforting bowl.
- Creative Twist: Fold in toasted pine nuts and lemon zest for crunch and bright citrus notes.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Cook the tomato sauce and pasta separately, toss them together lightly before serving, and keep burrata chilled until you serve. Reheat gently on the stove with a splash of pasta water—don’t overheat the burrata; add it fresh.
- Can I double the recipe?
- Sure thing. Use a larger pot and a wide skillet so the tomatoes can blister without overcrowding. You may need to cook in two batches if your pan gets crowded.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- You’ll see blistered, slightly charred tomato skins and hear gentle popping; the sauce will look glossy and slightly thickened. The pasta should be al dente—tender with a tiny bite—after 8–10 minutes of boiling.
- What if I don’t have ingredient X?
- Swap pantry items: no balsamic? Use lemon juice. No burrata? Fresh mozzarella works. No cherry tomatoes? Dice plum tomatoes and cook a little longer to break them down.
How I Like to Serve It
I love serving this pasta with a crisp green salad and a glass of chilled white wine on a warm night. On chilly evenings, it pairs beautifully with garlicky green beans or roasted broccoli. It also shines at casual dinner parties—put the burrata on last and let everyone tear into it. This dish feels summery but comforts year-round.
Notes
- Store leftovers refrigerated in an airtight container for up to 2 days. Reheat gently with a splash of water or olive oil to loosen the sauce.
- If adding meat, cook to safe temperatures (chicken to 165°F).
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece!