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Creamy Tomato Pasta with Burrata Cheese

A bowl of Creamy Tomato Pasta with Burrata Cheese, topped with fresh basil and cracked pepper.
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Make a rich, creamy tomato pasta sauce using cherry tomatoes and pasta water, then top it with cool, fresh burrata cheese for a simple yet elegant meal.

Ingredients

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  • 1 pound pasta (e.g., spaghetti, rigatoni)
  • 2 tablespoons olive oil
  • 1 pint cherry tomatoes
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup dry white wine (optional)
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup reserved pasta water
  • 1/4 cup heavy cream (optional, for extra richness)
  • 1/2 cup fresh basil leaves, torn
  • Salt and black pepper to taste
  • 1 (8 ounce) ball of burrata cheese
  • Extra virgin olive oil for drizzling

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve at least 1 cup of the starchy cooking water. Drain the pasta and set aside.
  2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook, stirring occasionally, until they begin to blister and soften, about 5 to 7 minutes.
  3. Add the sliced garlic and red pepper flakes to the skillet. Cook for 1 minute until fragrant, being careful not to burn the garlic.
  4. If using wine, pour it in and let it simmer until reduced by half, scraping up any browned bits from the bottom of the pan.
  5. Stir in the crushed tomatoes. Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld.
  6. Stir in 1/2 cup of the reserved pasta water. If you desire a richer sauce, stir in the heavy cream now. Season the sauce generously with salt and pepper.
  7. Add the drained pasta directly to the skillet with the sauce. Toss well to coat. If the sauce seems too thick, add more pasta water, one tablespoon at a time, until it reaches your desired consistency.
  8. Remove the skillet from the heat. Stir in most of the torn basil leaves.
  9. Divide the pasta among serving bowls. Gently tear the burrata ball into large pieces and place them on top of the hot pasta in each bowl. The residual heat will slightly warm the cheese.
  10. Drizzle each serving with a little extra virgin olive oil and garnish with the remaining fresh basil. Serve immediately.

Notes

  • Using the starchy pasta water is key to emulsifying the sauce and preventing it from becoming watery.
  • Do not cook the burrata directly in the sauce; place it on top just before serving so it remains cool and creamy inside.
  • For a deeper tomato flavor, roast the cherry tomatoes at 400 degrees Fahrenheit for 15 minutes before adding them to the skillet.

Nutrition

Find it online: https://tastytipster.com/creamy-tomato-pasta-with-burrata-cheese/