If you’re looking for a dinner that’s equal parts impressive and effortless, Burst Tomato Burrata Pasta is calling your name! This dish feels like something you’d order at a cozy Italian trattoria, but it’s actually super simple to make at home. Juicy tomatoes burst into a silky sauce, pasta soaks up all that goodness, and then—just when you think it can’t get any better—you crown it with creamy, dreamy burrata. It’s fresh, it’s luscious, and it’s absolutely packed with flavor.
I love making this pasta on weeknights when I want something satisfying but don’t have the energy for anything complicated. It’s also a showstopper for casual dinner parties—you set down a big bowl of glossy pasta with a ball of burrata on top, and suddenly everyone’s swooning. It’s my little “secret weapon” recipe that feels way fancier than it actually is!
Why You’ll Love This Recipe
- Quick and easy: Ready in about 30 minutes from start to finish—perfect for busy evenings.
- Minimal ingredients, maximum flavor: A few pantry staples come together to make something truly special.
- Fresh and vibrant: The burst tomatoes create a naturally sweet, juicy sauce without needing a ton of extras.
- Comforting yet light: It’s creamy and satisfying, but still feels fresh thanks to the tomatoes and basil.
- Restaurant-quality at home: Looks super fancy without being a hassle—ideal for impressing guests or just treating yourself.
- Customizable: You can swap in different pastas, add protein like chicken or shrimp, or toss in extra veggies.
- Vegetarian-friendly: A hearty, meatless meal that even carnivores will love.
Ingredients You’ll Need
- Pasta – I love using spaghetti, linguine, or bucatini, but honestly any pasta shape works!
- Cherry tomatoes – Sweet, juicy, and perfect for bursting into sauce. Grape tomatoes are great too.
- Burrata cheese – The star of the show! It’s creamy, dreamy, and melts beautifully over the hot pasta.
- Garlic – Sliced thin for that mellow, nutty flavor.
- Olive oil – Use a good quality extra virgin olive oil to really make the flavors sing.
- Fresh basil – Torn or roughly chopped to add a bright, herby finish.
- Crushed red pepper flakes – Optional, but a little heat balances the sweetness of the tomatoes perfectly.
- Salt and pepper – Always essential!
- Parmesan cheese – Optional, but a sprinkle at the end never hurts for an extra savory kick.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Boil the pasta
Bring a large pot of salted water to a boil. Add your pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water before draining—it’s liquid gold for your sauce!
Step 2: Sauté the garlic
While the pasta cooks, heat a generous glug of olive oil (about 2–3 tablespoons) in a large skillet over medium heat. Add the sliced garlic and cook gently, stirring often, until it’s golden and fragrant. Be careful not to let it burn—it should be toasty, not bitter!
Step 3: Burst the tomatoes
Add the cherry tomatoes to the skillet with the garlic. Season with a big pinch of salt and a little pepper. Cook the tomatoes, stirring occasionally, until they start to burst and release their juices, about 8–10 minutes. You can gently press a few of them with the back of a spoon to help things along.
Step 4: Make it saucy
Once the tomatoes are soft and saucy, add a splash of the reserved pasta water to loosen things up. The starchy water helps create a beautiful glossy sauce that clings to the pasta.
Step 5: Toss it all together
Add the drained pasta directly into the skillet with the tomato sauce. Toss everything together until the pasta is well coated. If it looks a little dry, add more pasta water a splash at a time until it’s perfectly saucy.
Step 6: Add the basil
Turn off the heat and toss in the fresh basil. The residual heat will gently wilt it without making it bitter.
Step 7: Plate and top with burrata
Divide the pasta among plates or pile it into a big serving bowl. Tear the burrata over the top, letting the creamy insides ooze out. Drizzle with a little more olive oil, sprinkle with extra basil, crushed red pepper flakes (if using), and a bit of Parmesan if you like.
Step 8: Dig in!
Serve immediately while everything’s warm and melty. Break into that burrata and let it swirl into the pasta—it’s pure magic.
Helpful Tips
- Use ripe, flavorful tomatoes: If your tomatoes are a little bland, you can boost the flavor with a tiny pinch of sugar as they cook.
- Don’t skip the pasta water: It’s what makes the sauce cling beautifully to the pasta. Always reserve some before draining!
- Be gentle with the burrata: Burrata is super delicate. Tear it gently and place it on the pasta right before serving to keep it creamy and luscious.
- Add-ins: Feel free to toss in extras like spinach, arugula, grilled chicken, shrimp, or even crispy pancetta.
- Serving suggestion: A crisp green salad and a glass of white wine make perfect companions for this dish.
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
This pasta is best enjoyed fresh, but you can prep the burst tomato sauce ahead of time. Just reheat it gently and toss with fresh-cooked pasta and burrata right before serving.
What if I can’t find burrata?
No worries! You can substitute with fresh mozzarella or even a dollop of ricotta. It won’t be exactly the same, but it’ll still be delicious.
Can I use larger tomatoes instead of cherry tomatoes?
Yes, you can! Just chop them into bite-sized pieces before cooking. Cherry or grape tomatoes are ideal, though, because they’re naturally sweet and perfect for bursting.
Is this dish spicy?
Only if you want it to be! The crushed red pepper flakes are totally optional—add a little or a lot depending on your spice preference.
How should I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently, adding a splash of water or olive oil to loosen the sauce.
This Burst Tomato Burrata Pasta is seriously one of my favorite go-to meals when I want something that feels a little special but doesn’t require a million ingredients or hours in the kitchen. I make it at least once a week during tomato season (sometimes more if I’m being honest)!
Give it a try and let me know what you think—it’s the kind of dish that instantly makes you feel like a rockstar in the kitchen without even trying!
Burst Tomato Burrata Pasta
Ingredients
- 12 oz pasta such as spaghetti, bucatini, or linguine
- 2 tablespoons olive oil
- 3 cups cherry tomatoes or grape tomatoes
- 4 cloves garlic minced
- ½ teaspoon crushed red pepper flakes optional, for a little heat
- Salt and black pepper to taste
- ½ cup pasta water reserved
- 1 tablespoon balsamic vinegar
- 1 ball burrata cheese about 8 oz
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sauté the tomatoes: In a large skillet over medium heat, warm the olive oil. Add the cherry tomatoes and cook, stirring occasionally, until they start to burst and release their juices, about 7–9 minutes.
- Add the garlic and seasoning: Stir in the minced garlic and crushed red pepper flakes (if using). Cook for another 1–2 minutes until fragrant. Season with salt and pepper to taste.
- Deglaze with balsamic vinegar: Add the balsamic vinegar to the skillet, stirring to coat the tomatoes and deglaze the pan. Let it cook for 1 minute.
- Toss with pasta: Add the cooked pasta to the skillet with the tomatoes. Toss everything together, adding some reserved pasta water a little at a time until the sauce coats the noodles beautifully.
- Plate and top with burrata: Divide the pasta among plates or bowls. Tear the burrata into pieces and place them over the pasta.
- Garnish and serve: Sprinkle with fresh basil leaves and, if desired, a little grated Parmesan. Serve immediately while the burrata is creamy and melty!
Notes
- For extra richness, drizzle a little more olive oil over the finished pasta.
- Add sautéed spinach or arugula if you want some greens tossed in.
- You can roast the tomatoes in the oven at 400°F for about 15 minutes instead of cooking them in a skillet for a slightly different flavor.
- If you don’t have burrata, fresh mozzarella torn into pieces makes a good substitute.
