Burst Tomato Burrata Pasta – The Best Summer Weeknight Dinner

Burst tomato burrata pasta takes the peak-season cherry tomatoes sitting on your counter and turns them into a rich, saucy pasta dinner in about 25 minutes. Blistering the tomatoes in garlic and olive oil until they burst creates an instant sauce, and torn burrata melts into every bite for a dinner that tastes far more indulgent than the effort it takes.

Why You’ll Love This Recipe

• One skillet, 25 minutes, minimal cleanup
• Cherry tomatoes create a naturally sweet sauce with no canned tomatoes needed
• Melted burrata replaces heavy cream for richness

Ingredients

• 12 oz spaghetti or linguine
• 3 tbsp olive oil
• 4 cloves garlic, thinly sliced
• 2 pints cherry or grape tomatoes
• 1/2 tsp red pepper flakes
• 8 oz burrata cheese
• 1/4 cup fresh basil, torn
• 1/2 cup reserved pasta water
• Salt and pepper, to taste
• Grated parmesan, for serving

How to Make Burst Tomato Burrata Pasta

1. Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente. Reserve 1/2 cup pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.
3. Add the cherry tomatoes and red pepper flakes. Cook, stirring occasionally, until the tomatoes blister and burst, 8–10 minutes.
4. Use a spoon to gently smash some of the tomatoes to thicken the sauce.
5. Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss to coat, adding more water as needed to loosen the sauce.
6. Remove from heat, tear the burrata over the top, and scatter with basil. Season with salt and pepper and serve immediately with parmesan.

Tips for Success

• Don’t skip the pasta water — its starch helps the sauce cling to the noodles.
• Smashing about half the tomatoes gives you a saucy texture while keeping some whole for bite.
• Add cooked chicken or shrimp to make it a heartier main.

FAQ

Can I use regular tomatoes instead of cherry tomatoes?
Cherry and grape tomatoes work best because their skins blister and their natural sugars concentrate quickly; larger tomatoes need to be diced and will take longer to break down into a sauce.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water, since the burrata can separate slightly in the microwave.

This is the kind of pasta you’ll want on repeat all summer — minimal ingredients, maximum flavor, and burrata melting into every forkful.