This weeknight burst tomato burrata pasta is the perfect summer dinner: burst tomatoes, garlic, parmesan, fresh basil and creamy burrata come together for a dish that’s both bright and comforting.
It might just be my ultimate summer weeknight meal — and honestly, can you blame me?
Burst tomatoes. Melty burrata. Garlic and olive oil. A generous handful of basil. And pasta — everything melded in one skillet for a simple, satisfying meal.
This recipe uses only a few ingredients, but the flavors are incredible. It’s easy, fast and utterly delicious.
I start with a spicy garlic oil: olive oil warmed with minced garlic and red pepper flakes so the oil becomes infused with flavor. Then the tomatoes go straight into that oil to slowly soften and burst, releasing their juices and soaking up the garlicky, slightly spicy oil.
It’s SO GOOD.
That tomato-garlic oil is lovely on its own — perfect for dipping crusty bread or drizzling over roasted vegetables.
One of the best things about this method is that even if tomatoes aren’t at peak ripeness, letting them burst in a skillet concentrates their flavor similar to slow roasting. That means you can make this any time of year and still get great results.
After the tomatoes have softened and started to burst in the garlicky oil, toss in cooked pasta and a generous amount of chopped fresh basil. Toss everything so the noodles are coated in the tomato-infused oil and juices.
Then add burrata. I love burrata here because it melts into the warm pasta and links everything together with its creamy center. You can break it up and mix it in for a silky sauce or leave chunks of burrata on top for a fresher bite.
Finish with a sprinkle of parmesan, extra basil and a pinch of crushed red pepper for heat. The result is a simple, elegant dish that tastes like summer comfort.
Serve immediately — this is best while warm and fresh. It’s easy to make, impressive on the table, and will quickly become a favorite weeknight meal.
Burst Tomato Burrata Pasta
Burst Tomato Burrata Pasta
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Ingredients
- 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
Instructions
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Heat the olive oil in a large skillet over medium-low heat. Add the garlic, dried basil and red pepper flakes and cook for 1 to 2 minutes. Add the tomatoes with a generous pinch of salt and pepper, tossing to coat. Let the tomatoes cook for 20 to 25 minutes, until they begin to burst. Watch the pan and reduce the heat if necessary; if the tomatoes aren’t bursting, raise the heat slightly.
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While the tomatoes cook, bring a pot of salted water to a boil and cook the pasta according to package directions.
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When the pasta is done, drain and add it directly to the skillet with the tomatoes. Toss so the noodles are well coated. Remove from heat and stir in the fresh basil. Add the burrata — either torn into pieces or added as one ball — and mix to your preference. Taste and adjust salt and pepper as needed.
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Serve immediately, topped with grated parmesan, extra basil and a sprinkle of crushed red pepper.
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Tastes like summer.