Pasta con Burrata

Nutrition · per serving

Steps

1. 1

   Bring a large pot of water to a boil. Salt it with the fine salt. While the water heats, halve the cherry tomatoes, thinly slice the garlic, and tear the basil leaves into large pieces.

   2 L water12 g fine salt300 g cherry tomatoes2 cloves, thinly sliced garlic10 g fresh basil leaves
2. 2

   Cook the spaghetti or linguine in the boiling water until just shy of al dente, according to the packet time. Before draining, scoop out the reserved pasta water.

   180 g spaghetti or linguine120 ml reserved pasta water
3. 3

   Meanwhile, warm the extra-virgin olive oil in a large skillet over medium heat. Add the sliced garlic and red chili flakes and cook for 30-60 seconds until fragrant but not browned; if the garlic colors too quickly, lower the heat immediately so it stays sweet, not bitter.

   30 ml extra-virgin olive oil2 cloves, thinly sliced garlic1/2 tsp red chili flakes
4. 4

   Add the cherry tomatoes, the 3 g fine salt, and black pepper. Toss and cook over medium-high heat for 5-7 minutes, stirring occasionally, until the tomatoes soften and several burst into a light sauce. Press a few with a spoon to help create a juicy coating for the pasta.

   300 g cherry tomatoes3 g fine salt1/4 tsp black pepper
5. 5

   Add the drained pasta to the skillet with about 60 ml of the reserved pasta water. Toss vigorously for 1-2 minutes until the pasta is glossy and coated. Add a little more pasta water as needed; the sauce should cling to the strands, not pool in the pan.

   180 g spaghetti or linguine120 ml reserved pasta water
6. 6

   Turn off the heat and fold in half of the basil. Taste and adjust seasoning if needed.

   10 g fresh basil leaves
7. 7

   Divide the pasta between warm bowls. Tear the burrata over the top so the creamy center spreads into the hot pasta, then finish with the remaining basil and a final spoonful of tomato juices from the pan. Serve immediately.

   200 g burrata10 g fresh basil leaves

Origin & History

Pasta with fresh tomatoes, olive oil, garlic, and basil belongs to the classic southern Italian pantry style, especially associated with summer cooking. Burrata originated in Puglia in the early 20th century, and adding it to hot pasta is a modern but very Italian way to turn a simple tomato sauce into a richer dish.