Cherry Tomato Pasta (Video)

A bowl of Cherry Tomato Pasta with basil and burrata cheese.

5 from 6 votes

Cherry Tomato Pasta (Video)

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Italian

Servings:

Author: Chris Joe

Ingredients

2 tbsp olive oil
6 cloves garlic grated
2 lb cherry tomatoes
1/2 tsp kosher salt
1/4 tsp black pepper
1 tsp italian seasoning
1/2 tsp red pepper flakes
1 lb spaghetti can sub fettucine or linguine
1 bunch fresh basil
3/4 cup parmesan cheese grated
6 oz fresh burrata

Instructions

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 the italian seasoning and red pepper flakes. Let reduce for 3-4 minutes until slightly thickened and season to your preference if needed. Turn the heat to medium low.
Heat a large pot of boiling water and season with 1 tbsp of kosher salt per quart. Add the spaghetti and cook the pasta according to package directions until al dente. Add drained pasta directly to the sauce along with a few tablespoons of pasta water. 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!

Video

Notes

cherry tomatoes - I love using cherry tomatoes but you u can also use fresh grape tomatoes, whole tomatoes (I recommend you peel them first), heirloom tomatoes or even canned tomatoes (I recommend San Marzano tomatoes)
burrata and basil - these are an optional garnishes; if you don't have it on hand or prefer not to.
parmesan cheese, freshly grated - if you don't have parmesan on hand, you can substitute with pecorino cheese. Pecorino is made from sheep's milk and can be saltier, so I would use a little bit less to adjust for salt levels.
pasta - I used spaghetti in this dish but you can sub with any fresh or dried long pasta (for ex: fettuccine, linguine, bucatini, tagliatelle).

Storage - Store any Cherry Tomato Pasta that has been mixed with the sauce in an airtight container in the refrigerator for up to 3-4 days. The pasta will continue to soak up the sauce and stick together - this is normal! Reheat until warmed through in the microwave.

Store any leftover sauce (without pasta) in an airtight container in the refrigerator for up to 3-4 days or for up to 1 month in the freezer.

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