Save There was a summer evening when I had nothing but a fridge full of odds and ends and a craving for something that tasted like sunshine. I boiled pasta, warmed some tomatoes until they burst, and tore open a ball of burrata I'd been saving. The cheese melted into the hot noodles in long, glossy ribbons, and I ate standing at the counter with the windows open. It was so simple it almost felt like cheating, but it tasted better than anything I'd ordered out in weeks.
I made this for a friend who claimed she didn't like cheese, and she spent the whole meal pulling apart the burrata with her fork, eyes wide. She asked for the recipe three times before she left. Now it's my go to whenever someone needs convincing that simple food can be the most memorable.
Ingredients
- Spaghetti or linguine: Long pasta works best here because it catches the tomato juices and wraps around the creamy burrata, reserve some pasta water because the starch helps everything cling together beautifully.
- Cherry tomatoes: They burst into a sweet, jammy sauce when cooked down, and their size means you don't need to do much chopping, look for ones that are deep red and smell fruity.
- Garlic: Just two cloves add a warm, aromatic base without overpowering the delicate burrata, mince them finely so they melt into the oil.
- Fresh basil: Torn basil leaves release their oils and perfume the whole dish, adding them at the end keeps their flavor bright and grassy.
- Extra virgin olive oil: Use a good quality one because you'll taste it in every bite, it coats the pasta and carries all the other flavors.
- Burrata cheese: This is the star, with its creamy center that spills out and melts into the hot pasta, make sure it's at room temperature for the best texture.
- Sea salt and black pepper: Simple seasonings let the tomatoes and cheese shine, and a pinch of red pepper flakes adds a gentle heat if you like a little kick.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the pasta until it's just al dente, with a slight bite. Before draining, scoop out half a cup of that starchy pasta water, it's liquid gold for bringing the sauce together.
- Sauté the garlic:
- Heat olive oil in a large skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells nutty and golden. Don't let it brown or it will taste bitter.
- Cook the tomatoes:
- Toss in the halved cherry tomatoes along with salt, pepper, and red pepper flakes if you're using them, then cook for five to seven minutes, stirring occasionally. You'll know they're ready when they've softened, released their juices, and started to collapse into a chunky sauce.
- Combine pasta and sauce:
- Add the drained pasta directly to the skillet with the tomatoes and toss everything together with tongs, adding splashes of reserved pasta water until the sauce clings to the noodles. The starch in the water will make everything glossy and cohesive.
- Finish with basil:
- Remove the skillet from the heat and toss in the torn basil leaves, stirring gently so they wilt slightly but stay vibrant. The residual heat will release their aroma without cooking them to death.
- Plate and add burrata:
- Transfer the pasta to a large platter or individual plates, then place the burrata balls on top and gently tear them open with your hands or a fork. The creamy insides will spill out and melt into the warm pasta, creating those irresistible cheese pulls.
- Garnish and serve:
- Finish with a generous drizzle of olive oil and a scattering of fresh basil leaves for color and fragrance. Serve immediately while the burrata is still warm and melty.
Save One night I made this for a small dinner party and set the platter in the center of the table with the burrata torn open, and everyone went quiet for a moment, just staring. Then someone reached in with their fork and the cheese stretched across the table, and we all laughed. It became less about the food and more about that shared moment of simple, delicious joy.
Choosing Your Pasta Shape
Long noodles like spaghetti or linguine are classic for a reason, they twirl around the fork and carry the sauce beautifully, but I've also used penne and rigatoni when I wanted something heartier that catches the burrata in its ridges. Short pasta makes it easier to eat for kids or anyone who doesn't want to wrestle with twirling. Whatever you choose, just make sure it's cooked al dente so it has enough structure to hold up to the creamy cheese and juicy tomatoes.
Making It Your Own
This recipe is forgiving and loves improvisation. I've added a splash of balsamic glaze at the end for a sweet tangy finish, and I've thrown in handfuls of baby spinach or arugula when I wanted more greens. Sometimes I'll toss in a few kalamata olives or capers for a briny contrast, or swap the cherry tomatoes for sun dried ones when fresh tomatoes aren't in season. The burrata is the constant, but everything else can bend to what you have on hand or what sounds good that day.
Storing and Reheating
Honestly, this dish is best enjoyed fresh, right when the burrata is warm and melty. Leftovers can be stored in an airtight container in the fridge for up to two days, but the cheese will firm up and lose that magical pull. If you do reheat it, do so gently in a skillet with a splash of water or olive oil, and consider adding a fresh piece of burrata on top to bring back some of that creamy magic.
- Store leftover pasta separately from extra burrata if possible, so you can add fresh cheese when reheating.
- Reheat over low heat and add a little pasta water to loosen the sauce.
- Fresh basil should be added just before serving, not stored with the leftovers, or it will turn dark and slimy.
Save This pasta reminds me that the best meals don't need to be complicated, they just need to be made with care and good ingredients. I hope it brings you as much comfort and joy as it's brought me, one creamy, tomatoey, basil scented bite at a time.
Recipe Guide
- → Can I make this dish ahead of time?
Yes, you can prepare the tomato sauce up to 24 hours in advance and store it in the refrigerator. Cook the pasta fresh when ready to serve, then warm the sauce gently before combining. Add the burrata just before serving for the best texture and appearance.
- → What's the best way to cook the burrata?
Don't cook the burrata. Place the whole cheese balls on top of the hot pasta just before serving. The residual heat will slightly soften the exterior while keeping the creamy center intact. Gently tear it open at the table for the signature cheese pull effect.
- → How do I prevent the pasta from becoming mushy?
Cook the pasta to al dente—it should have a slight firmness when you bite into it. Start checking a minute or two before the package time suggests. Reserve pasta water before draining, as the starch helps create a silky sauce without overcooking.
- → Can I use different pasta shapes?
Absolutely. While spaghetti and linguine work beautifully, penne, rigatoni, or fusilli are excellent alternatives. Choose shapes that can capture and hold the tomato sauce well for better flavor distribution.
- → What if I can't find burrata cheese?
Fresh mozzarella or fior di latte are good substitutes, though they lack burrata's creamy interior. For best results, look for burrata at specialty cheese shops, Italian markets, or the deli section of upscale grocery stores. It's worth seeking out for this dish.
- → How should I store leftover pasta?
Store leftovers in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of olive oil and reserved pasta water. Add fresh burrata and basil after reheating for the best experience, as these elements are best served fresh.