Burst Tomatoes & Burrata

Angel hair with blistered cherry tomatoes, basil, butter, and burrata

A quick, elegant pasta built around blistered cherry tomatoes mashed into buttery, starchy pasta water. Topped with creamy burrata, this dish comes together in under 20 minutes and tastes like summer.

Equipment Needed

• Large pot
• Large skillet or saucepan
• Ladle or heatproof measuring cup (for pasta water)
• Tongs or pasta fork

Burst Tomatoes & Burrata

A quick, elegant pasta built around blistered cherry tomatoes mashed into buttery, starchy pasta water. Topped with creamy burrata, this dish comes together in under 20 minutes and tastes like summer.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 2 Servings

Course: Entrees

Cuisine: Italian-American

Ingredients Method

Ingredients

  

Main

• 1/2 lb angel hair pasta
• 3 tbsp extra-virgin olive oil plus more for finishing
• 4 to 6 garlic cloves minced
• 10 oz cherry or grape tomatoes halved
• 1/4 tsp kosher salt
• 1/4 tsp black pepper plus more for finishing
• 1/2 cup reserved pasta water
• 3 tbsp unsalted butter cut into pieces
• 4 to 5 large fresh basil leaves roughly chopped, plus more for garnish
• 1 ball burrata cheese room temperature

Method

 

1. Bring a large pot of heavily salted water to a boil. Do not add the angel hair yet — it cooks in under 2 minutes and should go in late.
2. Warm the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes, salt, and pepper. Cook, stirring occasionally, until the tomatoes are softened and beginning to burst, about 5-7 minutes.
3. Drop the angel hair into the boiling water. After about 1 minute, use a ladle to scoop out approximately 1/2 cup of pasta water and add it directly to the tomato mixture. Using a spoon or spatula, mash the tomatoes into the liquid to form a loose sauce.
4. Add the butter to the sauce a piece at a time, stirring until fully melted and emulsified.
5. Using tongs, transfer the pasta directly from the pot into the skillet (a minute of cook time is ideal — it will finish in the sauce). Add the basil and toss until the pasta is evenly coated. Add a splash more pasta water if the sauce needs loosening.
6. Divide into bowls and top each portion with a generous dollop of burrata. Finish with fresh basil, cracked black pepper, and a drizzle of olive oil.

How to Know It's Done

Cook's Notes

• Angel hair overcooks fast — pull it 30 seconds early since it finishes cooking in the sauce.
• Let the burrata sit at room temperature for 15-20 minutes before serving so it melts into the pasta rather than sitting cold on top.
• A pinch of red pepper flakes added with the garlic brings subtle heat that balances the richness of the burrata.