This simple weeknight Burst Tomato Burrata Pasta is a summer staple. Sweet burst tomatoes, garlic-infused olive oil, lots of fresh basil, grated Parmesan and creamy burrata come together in one skillet for a dish that’s fresh, comforting and effortless.
This might be my go-to summer dinner — light, satisfying and packed with vibrant flavor.
Imagine blistered tomatoes releasing their juices into fragrant olive oil scented with garlic and a touch of red pepper flakes, tossed with hot pasta and finished with torn basil and melty burrata. It’s a perfect balance of bright acidity, richness and herbaceous freshness.
This is an easy recipe with just a few pantry-friendly ingredients, but the flavors feel elevated — ideal for a quick weeknight meal or a casual weekend supper.
I start by gently infusing olive oil with garlic and red pepper flakes so the oil becomes aromatic and lightly spicy. Adding the tomatoes to that oil lets them soften and burst, releasing a bright, slightly concentrated tomato flavor while mingling with the garlic oil to form a simple, delicious sauce.
Why it works
The quick “bursting” method gives tomatoes extra depth without roasting in the oven — it’s like an instant slow-roast in a skillet. That means you can make this any time of year and still get great results, especially when tomatoes are at their peak in summer.
When the tomatoes have softened and started to burst, toss in freshly cooked pasta so the noodles soak up the garlicky tomato oil. Finish with plenty of torn basil and chunks of burrata that melt into the warm pasta, creating a luxuriously creamy texture. Add grated Parmesan, an extra scattering of basil and a pinch of crushed red pepper before serving.
You can break the burrata apart and stir it in for an evenly creamy sauce, or leave larger pieces for bursts of rich, fresh cheese in each bite. Both options are delicious — it simply depends on how saucy you like your pasta.
A final sprinkle of freshly grated Parmesan, extra basil, and more crushed red pepper makes this dish sing. It looks modest but tastes like summer comfort on a plate.
This recipe is easy to scale and quick to prepare, which is why it’s destined to become a favorite for busy weeknights.
Burst Tomato Burrata Pasta
Burst Tomato Burrata Pasta
Pin Recipe
Leave a Review »
Ingredients
- ¼ cup olive oil
- 6 garlic cloves, minced
- ½ 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
Instructions
-
1. Heat the olive oil in a large skillet over medium-low heat. Add the minced garlic, dried basil and red pepper flakes. Cook for 1 to 2 minutes until fragrant, taking care not to brown the garlic.
-
2. Add the tomatoes to the skillet with a generous pinch of salt and some black pepper. Toss to coat in the oil and cook for 20 to 25 minutes, stirring occasionally, until the tomatoes soften and begin to burst. Adjust the heat if needed.
-
3. While the tomatoes cook, bring a pot of salted water to a boil and cook the pasta until al dente. Drain the pasta and add it directly to the skillet with the tomatoes. Toss to coat so the pasta absorbs the tomato-garlic oil.
-
4. Remove the skillet from the heat and stir in the fresh basil. Add the burrata—either torn into pieces or as a whole ball—and mix to your preferred level of creaminess. Taste and adjust salt and pepper.
-
5. Serve immediately, topped with grated Parmesan, extra basil and a sprinkle of crushed red pepper if desired.
Did you make this recipe?
Tag your photos with #howsweeteats to share. I love seeing your versions — nothing makes my day like a photo of your dinner.
Tastes like summer.