Pesto Pasta with Burst Tomatoes and Creamy Burrata Recipe
This vibrant Pesto Pasta with Burst Tomatoes and Burrata is a quick and flavorful dish perfect for a weeknight dinner or a casual gathering. Al dente pasta is tossed in fragrant basil pesto and combined with blistered cherry tomatoes cooked to perfection with garlic and red pepper flakes. Creamy burrata cheese is torn over the top, adding a rich, luscious texture that pairs beautifully with optional toppings like Parmesan, balsamic glaze, and fresh basil. Ready in just 30 minutes and serving six, this Italian-inspired recipe offers a delightful balance of fresh, herby, and creamy flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Pasta and Sauce
- 1 pound pasta
- 1 cup basil pesto (homemade or store-bought)
- 2 tablespoons extra-virgin olive oil
Tomato Mixture
- 2 pints cherry or grape tomatoes (about 22 ounces)
- 4 cloves garlic (minced or pressed)
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- ½ teaspoon fine sea salt
- ½ teaspoon freshly-ground black pepper
Cheese and Toppings
- 2 balls burrata cheese (about 8 ounces total)
- Optional: freshly-grated Parmesan
- Optional: balsamic glaze
- Optional: chopped fresh basil
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Before draining, reserve one cup of the starchy pasta water, then drain the pasta thoroughly.
- Blister the Tomatoes: While the pasta water heats, heat the olive oil in a large sauté pan over medium heat. Add the cherry tomatoes and cook for 7 to 10 minutes, stirring occasionally, until the skins blister and some tomatoes just begin to split while most maintain their shape.
- Add Garlic and Red Pepper Flakes: Stir in the minced garlic, crushed red pepper flakes, sea salt, and black pepper. Cook for about 1 minute, stirring frequently, until the garlic becomes fragrant. Remove the pan from heat to prevent overcooking until the pasta is ready.
- Toss the Pasta: Combine the drained pasta with the basil pesto in a large bowl or pot. Toss well, adding splashes of the reserved pasta water as needed to loosen the sauce so it becomes glossy and evenly coats the pasta. Gently fold in the blistered tomato mixture, being careful not to break up the tomatoes too much.
- Serve: Transfer the pasta to serving bowls or a large platter. Tear the burrata cheese over the top in generous pieces. Finish with any optional toppings such as freshly grated Parmesan, a drizzle of balsamic glaze, and chopped fresh basil leaves. Serve immediately and enjoy this fresh, flavorful dish.
Notes
- Reserve pasta water to adjust sauce consistency; its starchiness helps bind the sauce to the pasta.
- Adjust red pepper flakes to your preferred spice level, or omit if sensitive to heat.
- Burrata is best served fresh and at room temperature for optimal creaminess.
- Homemade pesto can elevate the dish but store-bought pesto works well for convenience.
- For a vegan version, omit burrata and substitute with plant-based cheese alternatives.
