Summer means cherry tomatoes are in season and this 15 minute Cherry Tomato Pasta recipe with fresh burrata is going to be a new weeknight staple! We love the fresh tomatoes with basil and creamy burrata that pairs perfectly with the al dente spaghetti. Find the full recipe below and I hope you enjoy!
Heat olive oil in a non stick skillet over medium high heat. Add grated garlic and sweat for 30 seconds, then add the fresh cherry tomatoes. Season with kosher salt and pepper.
Saute the tomatoes over medium high heat until the tomatoes blister and start to pop (about 5 minutes). Use the back of a wooden spoon to break the tomatoes. Add dried italian seasoning and red pepper flakes. Let reduce for 3-4 minutes until slightly thickened and season to your preference if needed.
Cook the pasta in salted boiling water until al dente. Add drained pasta directly to the sauce along with a few tablespoons of pasta water over medium low heat. Turn the heat to medium high and mix until the sauce is well coated. Add freshly chopped basil and parmesan cheese. Plate in a serving dish, then rip fresh burrata into small pieces and sprinkle over pasta. Serve and enjoy!
Notes
Pasta Water
Don't forget to salt your pasta water! This is the first step in ensuring your dish is properly seasoned. The Italians believed in adding flavor in every step of the cooking process and salting your pasta water can be seen as your 'foundation'. I find that 1 to 2 tablespoons of kosher salt for every quart of pasta water is enough to properly season the pasta.
Save your pasta water! You will need a couple tablespoons of pasta water to mix your noodles with the tomato sauce. While mixing if you find the sauce to be too thick, you can use some of your reserved pasta water to loosen up the sauce to the consistency of your preference.
Tomatoes
I love using cherry tomatoes when they are in season. If you can't find them or don't have them on hand, you can substitute with another tomato of your choice, such as grape tomatoes, peeled whole tomatoes, or canned diced tomatoes!
STORAGE
For pasta that has been mixed with the sauce, I would store any leftovers in an airtight container in the refrigerator for up to 3 days.For cooked sauce (without pasta), I would store in an airtight container in the refrigerator for up to 3 days or for up to 1 month in the freezer.