Summer Weeknight Burst Tomato Burrata Pasta.
This weeknight burst tomato burrata pasta is perfect for summer dinner! Burst tomatoes, garlic, parmesan, basil and melty burrata is a dream come true on your summer table. So fresh and comforting.
This may be my ultimate summer weeknight meal. I mean… can you blame me?!
Those burst tomatoes. Melty burrata. Garlic and olive oil. Tons of fresh basil. The pasta!!
It’s everything in a skillet that is so deliciously summer and comforting and warm. And SIMPLE.
This is a super simple dish with a few ingredients but it will blow your mind in terms of flavor. It’s all I want to eat.
Burst tomato pasta isn’t a new thing around here! We absolutely adore this roasted garlic butter burst tomato bucatini dish too – again it’s simple in terms of ingredients, but has so much flavor. The good news is that this dish here with burrata is so much easier – no need to roast the garlic and make a butter. Everything can go into one skillet and get all merry and delish.
I like to kick things off here with a slightly spicy garlic oil. My garlic sauce pasta is always a huge hit, and I wanted to take some notes of flavor from that. So we start with a bunch of garlic cloves and red pepper flakes. Then let the tomatoes burst in that incredible oil. They take on so much flavor while at the same time melting into the oil. It sort of creates a burst tomato oil in a way, with hints of garlic and spice.
It’s SO GOOD.
You could seriously use the oil itself to dip some fresh sourdough in. Or drizzle on vegetables. It’s fantastic.
What I reeeeeally love about this recipe is that even though tomatoes aren’t perfect yet where I live, lettings them burst in a skillet gives them a ton more flavor. Sort of like slow roasting them. So it means you can technically make this dish any time of year and be happy.
One the tomatoes have burst in the garlicky oil, toss in some cooked pasta and lots of basil. Once everything is combined and coated in our little makeshift sauce, throw on the burrata cheese.
I love burrata SO much in this dish because it continues to melt into the warm pasta and bring everything together. You can toss it as much as you’d like, so it disperses the cheese or you can leave the burrata in fresher chunks and serve it that way.
Just look at that melty cheese and garlicky, saucy pasta. LOVE.
A final sprinkle of parmesan, fresh basil and crushed red pepper makes the entire dish.
It’s so easy and doesn’t look like much, but it’s summer comfort perfection!
Going to be a favorite weeknight meal FOR SURE.
Burst Tomato Burrata Pasta
Burst Tomato Burrata Pasta
- ¼ cup olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes, plus more for sprinkling
- 3 cups cherry or grape tomatoes
- kosher salt and pepper
- ½ pound pasta, like spaghetti or bucatini
- ¼ cup chopped fresh basil, plus more for sprinkling
- 8 ounces burrata cheese
- parmesan cheese, for topping
- Heat the olive oil in a large skillet over medium-low heat. Add in the garlic, dried basil and red pepper flakes, cooking for 1 to 2 minutes. Add in the tomatoes with a big pinch of salt and pepper and toss them in the oil. Let the tomatoes cook for 20 to 25 minutes, until they begin to burst. Keep an eye on the skillet and low the heat if needed - if the tomatoes aren’t bursting, you can increase the heat just a bit too.
- While the tomatoes burst, bring a pot of salted water to a boil and cook the pasta.
- Once the pasta is done, drain it and add it directly to the skillet. Toss the mixture a few times so all the noodles are coated. Turn off the heat and toss in the fresh basil. Add in the burrata cheese, either in pieces or one large ball, and mix it in as much as you’d like (or as little!). Taste the pasta and add in more salt and pepper if needed.
- Serve immediately, top with parmesan cheese, more fresh basil and red pepper flakes.
Tastes like summer.