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!
Servings: 4
Ingredients
- 2 lb fresh cherry tomatoes
- 1 lb spaghetti can sub fettucine or linguine
- 2 tbsp olive oil
- 6 cloves garlic grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp thyme or italian seasoning
- 6 oz fresh burrata
- 1/2 tsp red pepper flakes
- 1 bunch fresh basil
- 3/4 cup parmesan cheese grated
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 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
Use High Quality Tomatoes - For recipes that have very few ingredients, my #1 tip is to use the highest quality you can find. I like to make this in the summertime when the tomatoes are in season and so delicious. I used cherry tomatoes but you can also use grape tomatoes or whole tomatoes (peeled). If you don't have fresh tomatoes and still want to make this dish, I would recommend using the best quality canned organic tomatoes you can find (my preference is always San Marzano tomatoes for their sweetness and low acidity).
Burrata - This is an optional garnish; I love how the creamy burrata melds with the bright and vibrant cherry tomato sauce. You can always omit this if you don't have it on hand or prefer not to.
Pasta - I used spaghetti in this dish but you can sub with any long pasta (for ex: fettuccine, linguine, bucatini, tagliatelle). You can use either fresh or dried pasta; my only recommendation is to use the highest quality stuff you can find. I like bronze-cut pasta because the surface of the pasta allows for more sauce to cling to it (De Cecco is a great, affordable brand). It's typically a dollar to two more, but in my opinion, SO worth it!
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 like my pasta water to be as salty as the sea - briny but not so salty that it's unbearable.
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.
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.
Nutrition
Calories: 564kcal | Carbohydrates: 87g | Protein: 22g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 13mg | Sodium: 603mg | Potassium: 301mg | Fiber: 4g | Sugar: 3g | Vitamin A: 327IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 2mg