20 Minute Cherry Tomato Burrata Pasta
A 20 minute cherry tomato pasta finished with burrata, basil, and chili flakes. Glossy, comforting, and weeknight-friendly.
Servings 2
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.