How To Make Garlicky Pasta with Burrata, Basil and Burst Cherry Tomatoes
The fresh flavors of summer shine bright in this garlicky pasta dish. Buttery & savory cherry tomatoes and burrata really take this dish to the next level.
Serves:
Ingredients
- 1lbuncooked pasta
- 2tbspbutter,or olive oil
- 2pintscherry tomatoes
- 6clovesgarlic,peeled and lightly smashed
- sea salt and freshly-cracked black pepper
- 1fresh burrata cheese,large ball
- 2cupsfresh basil leaves,loosely packed, roughly chopped
- ⅔cuppine nuts,toasted
Instructions
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Bring a large pot of generously-salted water to a boil. Add the pasta and cook until 1 minute shy of al dente.
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Meanwhile, as soon as the pasta is added to the boiling water, begin cooking the tomato sauce. Melt the butter (or olive oil) in a large sauté pan over medium-high heat.
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Add the tomatoes and garlic. Cook, stirring occasionally, for about 8 minutes or until the tomatoes begin to burst and release their juices to form a sauce. Reduce heat to low, season with salt and pepper to taste, then remove and discard the smashed garlic.
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Let the tomato sauce continue cooking on low until the pasta is ready to go.
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Once the pasta is nearly al dente, use kitchen tongs to transfer the pasta directly into the tomato sauce and toss briefly to combine. Tear the ball of burrata into 6 or 8 rough pieces.
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Then add the burrata, basil, ⅓ cup of the toasted pine nuts, and ½ cup of the hot starchy pasta water to the pasta.
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Toss until the pasta is evenly combined and al dente. If the pasta seems too dry, just mix in more starchy pasta water as needed.
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Dish the servings up immediately while the pasta is hot and the cheese is still gooey. Sprinkle each serving with the remaining pine nuts and enjoy!
Nutrition
- Calories: 461.62kcal
- Fat: 17.11g
- Saturated Fat: 4.32g
- Trans Fat: 0.21g
- Monounsaturated Fat: 4.38g
- Polyunsaturated Fat: 5.88g
- Carbohydrates: 64.22g
- Fiber: 4.57g
- Sugar: 5.70g
- Protein: 14.54g
- Cholesterol: 14.94mg
- Sodium: 529.43mg
- Calcium: 82.47mg
- Potassium: 575.05mg
- Iron: 2.44mg
- Vitamin A: 114.92µg
- Vitamin C: 18.48mg
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