20 Minute Cherry Tomato Burrata Pasta
This 20 minute cherry tomato burrata pasta is fast, tasty, and deeply comforting, built from a handful of pantry staples and finished with a melting ball of burrata that turns it into a real dinner.
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A couple of weeks ago, I asked how I could help you most, and your replies came in fast.
You told me you wanted dinners that felt doable even on your most tired nights. The kind where you don’t have to think, plan, or power through. Just cook, eat, and relax.
This recipe is exactly that.
When I’m not in the kitchen, I love playing hockey. And when I play hockey, I go all in. Which means I come home absolutely starving and need something fast that still feels like a real meal.
This dish always delivers. Cherry tomatoes blister and burst into a sweet, garlicky sauce. Pasta gets tossed until glossy. Then a whole ball of burrata goes on top, and the moment that creamy center hits the hot noodles, everything just works.
It tastes luxurious. It cooks in about 20 minutes. And it’s the kind of dinner that lets you eat well and then immediately lie horizontal.
Why this cherry tomato burrata pasta works
Letting the tomatoes blister first makes all the difference. It concentrates their sweetness and turns them into a sauce without adding anything extra.
A splash of pasta water pulls everything together into that silky, glossy finish you want, no cream or butter needed.
And adding the burrata at the very end brings richness without weighing things down. Simple steps, big payoff.
"20 minutes and perfection"
I get so tired at the end of the day and hate making dinner. This recipe was easy to follow and the whole family loved it, even my 4 year old? I doubled it for the 4 of us.
20 Minute Cherry Tomato Burrata Pasta
Ingredients
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- 250 grams pasta
- Salt and black pepper
- 1 ball fresh burrata
- Fresh basil
Instructions
- Cook the pasta in well-salted water until al dente. Reserve ½ cup of pasta water, then drain.
- Heat the olive oil in a wide skillet over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
- Add the cherry tomatoes and season with salt and pepper. Let them blister and burst, then gently smash them to form a sauce.
- Add the cooked pasta and a splash of pasta water. Toss until glossy and well coated, adding more pasta water as needed.
- Transfer to plates. Add the burrata on top and tear it open so the creamy center melts into the pasta.
- Finish with fresh basil, extra chili flakes, and a drizzle of olive oil.
Notes
- Do not rush the tomatoes. Letting them blister is what builds the sauce.
- Add the burrata at the very end so it melts instead of disappearing.
- For clients, I sometimes add a small splash of white wine while the tomatoes cook for extra depth.
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