I couldn’t resist sharing my Fresh Summer Pasta with burst tomatoes, garlic, Parmesan, basil and melty burrata after a last-minute tweak turned a simple weeknight meal into a recipe everyone keeps asking me for.

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I love a weeknight dish that looks like I fussed all evening when really I threw it together. This Summer Weeknight Burst Tomato Burrata Pasta sneaks up on you: blistered cherry tomatoes collapsing into a glossy sauce, creamy burrata melting at the center.

I keep thinking of Smashed Tomato Pasta and a few Burrata Filling Recipes I bookmarked, but it’s simpler and somehow louder. There’s a bright, almost electric bite that makes you go back for another forkful.

Fast, messy, and totally worth it. You’ll probably ruin everyone’s plans for leftovers.

Ingredients

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Tomatoes: Sweet and tangy, full of vitamin C, fiber and antioxidants, low in calories.
Olive oil: Monounsaturated fats, heart friendly, adds silky richness and depth, don’t overuse.
Garlic: Pungent, savory, offers antioxidants and subtle sulfur compounds, boosts flavor big time.
Pasta: Primary carb source, quick energy; choose whole grain for more fiber and nutrients.
Burrata: Luxuriously creamy, high in fat and protein, rich in calcium, melts into pasta.
Parmesan: Sharp umami, concentrated protein and calcium, salty kick, use sparingly for balance.
Basil: Bright, aromatic, provides vitamin K and fresh herbal lift, tears not chops.
Lemon zest: Zesty citrus oils, adds brightness and slight acidity, wakes up the dish.

Ingredient Quantities

12 oz spaghetti or linguine

1 1/2 lb cherry or grape tomatoes (about 2 pints)

3 tbsp extra virgin olive oil

3 garlic cloves, thinly sliced or minced

1/4 tsp red pepper flakes, optional

1 tsp kosher salt for pasta water, plus more to taste

Freshly ground black pepper, to taste

1/2 cup freshly grated parmesan, plus extra for serving

2 tbsp unsalted butter (optional)

2 burrata balls (about 8 oz total)

1 cup fresh basil leaves, torn

Zest of 1 lemon (optional)

How to Make this

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1. Bring a large pot of water to a boil, add 1 tsp kosher salt, then cook 12 oz spaghetti or linguine until just al dente; before draining scoop out and reserve about 1 cup of the pasta water.

2. While the pasta cooks heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat, add 3 garlic cloves (thinly sliced or minced) and 1/4 tsp red pepper flakes if using, cook 30 to 45 seconds until fragrant but not browned.

3. Add 1 1/2 lb cherry or grape tomatoes (whole) to the skillet, sprinkle a pinch of salt, turn up the heat to medium-high and let them blister and soften, shaking the pan occasionally, about 5 to 8 minutes; smash a few with a spoon so some juice comes out but leave some intact for texture.

4. Season with freshly ground black pepper to taste and if you like a silkier sauce stir in 2 tbsp unsalted butter now, let it melt into the tomatoes.

5. Add about 1/2 cup freshly grated parmesan to the tomatoes and pour in a few tablespoons of reserved pasta water to make a loose, saucy consistency; adjust with more pasta water as needed so sauce clings to the pasta.

6. Add the drained pasta directly to the skillet, toss vigorously to coat, use more reserved pasta water if it seems dry; taste and add salt or pepper as needed.

7. If using lemon zest add the Zest of 1 lemon now for brightness and toss again, then remove from heat.

8. Divide the pasta between plates or a serving bowl, top each portion with half of the burrata balls (2 burrata balls total), gently tear them open so the creamy center spills over the pasta.

9. Scatter 1 cup torn fresh basil leaves on top, sprinkle extra parmesan for serving, drizzle a little more olive oil and add extra red pepper flakes if you want more heat.

10. Serve right away with crusty bread to mop up the juices, and enjoy while the burrata is still warm and melty, it’s best eaten immediately.

Equipment Needed

1. Large pot for boiling the pasta
2. Large skillet or frying pan, preferably heavy bottomed
3. Colander or pasta strainer to drain and catch that saved water
4. Tongs or a pasta fork for tossing the pasta in the sauce
5. Slotted spoon or a ladle to scoop out about 1 cup of pasta water
6. Wooden spoon or heatproof spatula for smashing tomatoes and stirring
7. Microplane or fine grater for zest and freshly grated parmesan
8. Chef’s knife and cutting board for garlic, basil and lemon zest
9. Small ramekins or prep bowls for butter, red pepper flakes and salt

FAQ

Q: Can I use a different pasta than spaghetti or linguine? A: Yeah, go for it. Any long pasta or even short shapes like penne or fusilli will work, just cook to package directions and adjust how you toss the sauce so it coats the pasta. Smaller shapes might need a bit more sauce or pasta water to cling to them.

Q: How do I keep the burrata from turning into a melted blob? A: Take burrata out of the fridge 15 to 30 minutes before serving so it's not ice cold, then add it at the end off the heat. Tear it open over the plated pasta so the creamy center mixes in without getting totally melted. If it melts a little its still delicious, but this way you keep some texture.

Q: My tomatoes aren’t bursting or making a saucy base, what went wrong? A: Turn the heat up so they blister and pop, stir every few minutes and press some against the pan with a wooden spoon to break them. If you want a hands-off route roast at 425 F for 12 to 20 minutes until blistered. Also add reserved starchy pasta water to loosen and simmer a minute to make it saucy.

Q: Can I make this ahead or store leftovers? A: Best eaten right away, but you can roast or cook the tomatoes a day ahead and reheat gently in a skillet with a splash of pasta water. Leftovers keep 1 to 2 days in the fridge, reheat gently and add fresh burrata only when serving.

Q: Any good substitutions for burrata, parmesan or butter? A: If no burrata use fresh mozzarella or a spoonful of ricotta for creaminess. Swap parmesan with pecorino or Asiago, or use nutritional yeast for a vegan touch. Use olive oil alone or a vegan butter alternative instead of the butter if you want.

Q: How do I get the sauce silky and to stick to the pasta? A: Save about a cup of the pasta water, then finish the pasta in the pan with the tomatoes off the heat or on low. Add a splash of pasta water, grated parmesan and the butter and toss hard to emulsify the sauce, taste and add salt, pepper and lemon zest at the end. It makes the sauce cling and feel silky.

Summer Weeknight Burst Tomato Burrata Pasta. Recipe Substitutions and Variations

Pasta (12 oz spaghetti or linguine): swap for penne or rigatoni if you want chunkier bites, or bucatini to keep that long noodle feel but with a little hollow for sauce. For gluten issues use a good quality gluten free spaghetti. Cook time might change so taste for doneness.
Tomatoes (1 1/2 lb cherry or grape): use halved roma or vine tomatoes if cherries arent available, or a 14 oz can of whole peeled tomatoes roughly chopped for a saucier version. If using sun dried tomatoes (oil packed) chop and add less olive oil because theyre intense.
Burrata (2 balls, about 8 oz): swap with fresh mozzarella torn into pieces for milder creaminess, or mix ricotta with a splash of cream to mimic the gooey center. Add at the end so it doesnt melt away.
Parmesan (1/2 cup grated): try Pecorino Romano for saltier sharper flavor, or Grana Padano for something milder. For a dairy free option sprinkle nutritional yeast but add a pinch more salt to taste.

Pro Tips

1) Salt and starchy water are your secret weapon. Salt the pot well so the pasta actually tastes like something, and before you drain grab a generous cup or two of that cloudy water. It helps the sauce cling and fixes a dry pan in seconds, so keep some handy.

2) Treat the tomatoes like you would a quick roast. Hot pan, don’t stir every second, let them pop and char for flavor. If some tomatoes are bland or mealy, toss the pan in a hot oven for a few minutes to concentrate their sweetness.

3) Watch the garlic closely, it goes from perfect to bitter fast. Add it to oil on medium heat and pull it off if it starts to brown, or slice instead of mince so it takes a bit longer to scorch. If you accidentally burn it, start fresh in new oil, a burned garlic taste ruins the whole dish.

4) Burrata needs room temp and a little care. Take it out early, warm it slightly if your pasta is hot so the center spills luxuriously, but dont overheat or it will just melt into a sad blob. Tear it open at the last second over the plates so everything stays creamy and pretty.

5) Make the sauce glossy not gluey. Finely grate the parmesan and add it while tossing with hot pasta and that reserved pasta water so it emulsifies into a silky sauce. If it looks grainy or thick, add a splash more water and toss hard, and add butter at the end only if you want extra silkiness.

Summer Weeknight Burst Tomato Burrata Pasta. Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I couldn't resist sharing my Fresh Summer Pasta with burst tomatoes, garlic, Parmesan, basil and melty burrata after a last-minute tweak turned a simple weeknight meal into a recipe everyone keeps asking me for.

Servings

servings

Calories

711

kcal

Equipment: 1. Large pot for boiling the pasta
2. Large skillet or frying pan, preferably heavy bottomed
3. Colander or pasta strainer to drain and catch that saved water
4. Tongs or a pasta fork for tossing the pasta in the sauce
5. Slotted spoon or a ladle to scoop out about 1 cup of pasta water
6. Wooden spoon or heatproof spatula for smashing tomatoes and stirring
7. Microplane or fine grater for zest and freshly grated parmesan
8. Chef’s knife and cutting board for garlic, basil and lemon zest
9. Small ramekins or prep bowls for butter, red pepper flakes and salt

Ingredients

12 oz spaghetti or linguine
1 1/2 lb cherry or grape tomatoes (about 2 pints)
3 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced or minced
1/4 tsp red pepper flakes, optional
1 tsp kosher salt for pasta water, plus more to taste
Freshly ground black pepper, to taste
1/2 cup freshly grated parmesan, plus extra for serving
2 tbsp unsalted butter (optional)
2 burrata balls (about 8 oz total)
1 cup fresh basil leaves, torn
Zest of 1 lemon (optional)

Directions

Bring a large pot of water to a boil, add 1 tsp kosher salt, then cook 12 oz spaghetti or linguine until just al dente; before draining scoop out and reserve about 1 cup of the pasta water.
While the pasta cooks heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat, add 3 garlic cloves (thinly sliced or minced) and 1/4 tsp red pepper flakes if using, cook 30 to 45 seconds until fragrant but not browned.
Add 1 1/2 lb cherry or grape tomatoes (whole) to the skillet, sprinkle a pinch of salt, turn up the heat to medium-high and let them blister and soften, shaking the pan occasionally, about 5 to 8 minutes; smash a few with a spoon so some juice comes out but leave some intact for texture.
Season with freshly ground black pepper to taste and if you like a silkier sauce stir in 2 tbsp unsalted butter now, let it melt into the tomatoes.
Add about 1/2 cup freshly grated parmesan to the tomatoes and pour in a few tablespoons of reserved pasta water to make a loose, saucy consistency; adjust with more pasta water as needed so sauce clings to the pasta.
Add the drained pasta directly to the skillet, toss vigorously to coat, use more reserved pasta water if it seems dry; taste and add salt or pepper as needed.
If using lemon zest add the Zest of 1 lemon now for brightness and toss again, then remove from heat.
Divide the pasta between plates or a serving bowl, top each portion with half of the burrata balls (2 burrata balls total), gently tear them open so the creamy center spills over the pasta.
Scatter 1 cup torn fresh basil leaves on top, sprinkle extra parmesan for serving, drizzle a little more olive oil and add extra red pepper flakes if you want more heat.
Serve right away with crusty bread to mop up the juices, and enjoy while the burrata is still warm and melty, it’s best eaten immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.