When the sun is shining and you crave something fresh but deeply satisfying, this Summer Weeknight Burst Tomato Burrata Pasta absolutely delivers. It’s a vibrant, flavor-packed pasta that comes together in under half an hour, showcasing juicy burst cherry tomatoes, silky olive oil, and cloud-like burrata cheese. Every twirl is creamy, tangy, and peppered with basil – it’s the ultimate easy dinner that feels impossibly special, yet requires very little effort. Gather your friends or treat yourself – this dish brings a little sunshine to any table!
Ingredients You’ll Need
This recipe keeps it beautifully simple, letting top-quality ingredients shine. Each item is chosen for its ability to add flavor, texture, or a pop of color, making this Summer Weeknight Burst Tomato Burrata Pasta a feast for both your eyes and your taste buds.
- Pasta (12 ounces): Choose your favorite shape – spaghetti, rigatoni, or fusilli all work perfectly to catch the saucy tomatoes.
- Olive Oil (2 tablespoons): A good-quality extra virgin olive oil gives the sauce its richness and glossy finish.
- Garlic (4 cloves, thinly sliced): Sliced garlic gently perfumes the oil and adds a subtle, sweet bite.
- Red Pepper Flakes (1/2 teaspoon, optional): For a gentle heat that lifts the sweet tomatoes without overpowering them.
- Cherry or Grape Tomatoes (2 pints): These tiny tomatoes burst into a luscious, jammy sauce with just a little heat.
- Salt (1/2 teaspoon): Essential for seasoning both the pasta water and the sauce so every bite pops.
- Black Pepper (1/4 teaspoon): Freshly ground is best for a touch of warmth and complexity.
- Balsamic Vinegar (1 tablespoon): Just a splash brightens the sauce and deepens the tomato flavor.
- Fresh Basil (1/4 cup, chopped): Brings a burst of herbal freshness and color to the finished dish.
- Burrata Cheese (8 ounces): The creamy, dreamy centerpiece – tear it over the pasta for pure luxury.
- Extra Basil and Olive Oil (for garnish): A final drizzle and sprinkle make everything look and taste even more inviting.
How to Make Summer Weeknight Burst Tomato Burrata Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta shape according to the package directions until just al dente. Before draining, be sure to reserve about half a cup of the starchy cooking water – this will help bring the sauce together later. The pasta should be tender but still have a little bite, so it holds up beautifully when tossed with the saucy tomatoes.
Step 2: Sauté the Garlic and Pepper Flakes
While the pasta is bubbling away, heat the olive oil in a large skillet over medium heat. Add the thinly sliced garlic and red pepper flakes, sautéing for about a minute until the garlic is fragrant and just starting to turn golden. This step infuses the oil and sets the savory, slightly spicy foundation for your Summer Weeknight Burst Tomato Burrata Pasta.
Step 3: Burst the Tomatoes
Tumble the cherry or grape tomatoes into the skillet with the garlic oil. Sprinkle in the salt and black pepper, then give everything a good stir. Let the tomatoes cook for 7 to 10 minutes, stirring occasionally, until they soften and begin to burst open. Press down on some with the back of your spoon to encourage them – the goal is a chunky, glossy, saucy consistency with plenty of sweet tomato juices.
Step 4: Add Balsamic and Basil
Pour in the balsamic vinegar and toss in the chopped basil, stirring to combine. The vinegar adds a tangy brightness that balances the tomatoes’ sweetness, while the basil infuses the sauce with fresh, summery fragrance. Let everything simmer for a minute or two so the flavors meld.
Step 5: Toss Pasta and Finish
Add the drained pasta directly into the skillet with the tomato sauce, along with a splash of the reserved pasta water. Gently toss until the pasta is well-coated and glossy, adding a bit more water if needed to loosen the sauce. The starch from the pasta water helps everything cling together and creates that luscious, silky finish.
Step 6: Top with Burrata and Serve
Transfer the pasta to serving bowls and tear the burrata over each portion, letting those creamy curds tumble and melt into the warm pasta. Finish with a drizzle of olive oil and a scatter of extra basil. Serve your Summer Weeknight Burst Tomato Burrata Pasta immediately while everything is still warm and the cheese is extra gooey.
How to Serve Summer Weeknight Burst Tomato Burrata Pasta
Garnishes
A finishing touch of torn fresh basil leaves, a drizzle of your best olive oil, and a grind of black pepper truly elevate this dish. If you love a little extra zing, a pinch of flaky sea salt or a scattering of lemon zest right before serving can add a bright flourish. These simple additions help the colors pop and bring out the fresh flavors in every bite.
Side Dishes
Complement the Summer Weeknight Burst Tomato Burrata Pasta with a crisp green salad tossed in a lemony vinaigrette or some grilled sourdough rubbed with garlic. Roasted asparagus or a platter of marinated olives also make for a beautiful, Mediterranean-inspired spread. Keeping sides light and fresh lets the pasta remain the star of the show.
Creative Ways to Present
For a dinner party twist, serve the pasta family-style in a big, shallow bowl and let everyone help themselves, tearing burrata over the top at the table. You can also portion it into mini bowls for a chic appetizer, or pile it onto toasted crostini for a summery bruschetta spin. The vivid colors and creamy cheese make it a showstopper no matter how you serve it.
Make Ahead and Storage
Storing Leftovers
If you have extra Summer Weeknight Burst Tomato Burrata Pasta, store it in an airtight container in the refrigerator for up to two days. The flavors deepen as they mingle, but the burrata is best added fresh just before serving, so consider storing any extra cheese separately if possible.
Freezing
While this dish is at its best fresh, you can freeze the tomato pasta (without the burrata) for up to one month. Allow it to cool completely, then portion into freezer-safe containers. When ready to eat, thaw in the refrigerator overnight and reheat gently. Always add fresh burrata after warming for the best creamy texture.
Reheating
To reheat, warm the pasta gently in a skillet over low heat with a splash of water or olive oil to loosen the sauce. Stir frequently to keep the pasta from sticking, then add fresh burrata once everything is heated through. Microwaving works in a pinch, but the stovetop method keeps the texture at its best.
FAQs
Can I use a different type Main Course
Absolutely! Fresh mozzarella or dollops of creamy ricotta are fantastic alternatives for burrata. Both will provide that luscious, milky richness, though burrata’s creamy center is truly special if you can find it.
Is this recipe suitable for meal prep?
While the pasta and tomato sauce can be made ahead, the burrata is best added fresh just before eating. If prepping in advance, store the pasta and sauce together and keep the cheese separate until serving time for the best texture.
Can I add protein to this pasta?
Definitely! Grilled chicken, sautéed shrimp, or even flaked salmon are delicious additions to make your Summer Weeknight Burst Tomato Burrata Pasta heartier. Just toss your protein of choice in when combining the pasta and sauce.
How do I make this gluten-free?
Simply swap in your favorite gluten-free pasta – there are so many great options available now that hold up beautifully with this sauce. Everything else in the recipe is naturally gluten-free, so you won’t miss a beat.
What’s the best way to get the tomatoes to burst?
Let the tomatoes cook undisturbed for a few minutes to blister, then give them an occasional stir. Gently press down with a spoon to help them pop if needed. Using ripe, room-temperature tomatoes helps them burst more easily and quickly.
Final Thoughts
If you’re looking for a meal that feels like summer in every bite, you have to try this Summer Weeknight Burst Tomato Burrata Pasta. It’s colorful, creamy, and bursting with flavor, yet so simple and quick to pull together. Give it a whirl the next time you need a little sunshine on your dinner table – I know you’ll fall in love!
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Summer Weeknight Burst Tomato Burrata Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Summer Weeknight Burst Tomato Burrata Pasta is a vibrant, easy-to-make Italian dish perfect for warm evenings. Featuring al dente pasta tossed with garlic-scented, bursting cherry tomatoes, fresh basil, and creamy burrata cheese, it combines fresh summer flavors with a luscious texture that’s perfect for a quick yet elegant vegetarian dinner.
Ingredients
Pasta and Sauce
- 12 ounces pasta (such as spaghetti, rigatoni, or fusilli)
- 2 tablespoons olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (optional)
- 2 pints cherry or grape tomatoes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup fresh basil, chopped
Cheese and Garnish
- 8 ounces burrata cheese (2 small balls or 1 large)
- Extra basil for garnish
- Olive oil for drizzling
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the Tomato Sauce: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes, cooking for about 1 minute until aromatic but not browned.
- Burst the Tomatoes: Add the cherry or grape tomatoes to the skillet along with salt and pepper. Cook for 7 to 10 minutes, stirring occasionally, until the tomatoes burst and release their juices, forming a saucy consistency. Gently press some tomatoes with the back of a spoon to help them break down.
- Add Flavorings: Stir in balsamic vinegar and chopped fresh basil into the tomato mixture to deepen the sauce’s flavor.
- Toss Pasta with Sauce: Add the drained pasta to the skillet with the tomato sauce. Pour in a splash of reserved pasta water and toss everything together to coat the pasta evenly with the sauce.
- Plate and Garnish: Transfer the pasta to serving bowls. Tear the burrata cheese over the top of each portion. Finish with a drizzle of olive oil and garnish with extra fresh basil leaves.
- Serve Immediately: Serve the pasta warm for the best flavor and texture experience.
Notes
- You can substitute burrata with fresh mozzarella or ricotta cheese if preferred.
- For a non-vegetarian option, add grilled chicken or shrimp for extra protein.
- Reserve some pasta water carefully to adjust sauce consistency as needed.
- Red pepper flakes are optional but add a nice subtle heat to the dish.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 30mg
