Oh, this pasta! Imagine a warm summer evening, the sun setting, and the smell of fresh basil and juicy tomatoes filling the air. That’s exactly what this Summer Weeknight Burst Tomato Burrata Pasta is like—a perfect marriage of simple ingredients that’s just bursting with flavor. It’s light, fresh, and oh-so-creamy thanks to the luscious burrata. Whether you’re cooking for yourself or a crowd, this dish will have everyone coming back for seconds (and thirds). Trust me, it’s that good!
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Why You’ll Love Summer Weeknight Burst Tomato Burrata Pasta
This dish is everything you want in a weeknight dinner: quick, easy, and packed with summer flavor. Here’s why it’s going to become your new go-to:
- Fresh and Flavorful: There’s nothing like the sweetness of ripe, juicy tomatoes when they burst open in the pan. The burst tomatoes and the creamy burrata melt together, making every bite a flavor explosion.
- Light and Creamy: You get all the creamy, dreamy goodness of burrata without the heaviness of a typical pasta dish. It’s the kind of meal that feels indulgent yet light enough for a warm evening.
- Quick and Easy: This is a 30-minute wonder. The longest part is boiling the pasta—everything else happens in the pan while it cooks. You can have dinner on the table before anyone even asks, “What’s for dinner?”
- Crowd-Pleasing: A creamy pasta with sweet tomatoes and burrata? Need I say more? It’s a guaranteed hit with just about anyone, and the leftovers (if you’re lucky enough to have any) are just as delicious the next day.
- Customizable: Love a little heat? Add some red pepper flakes. Want to make it more filling? Toss in some grilled chicken or shrimp. It’s easy to tweak this dish to fit your cravings.
Ingredients
This pasta is all about simple, fresh ingredients that come together effortlessly. Here’s what you’ll need:
- Pasta: Any pasta you have on hand will do, but I love something like spaghetti, fettuccine, or penne for this dish.
- Burst Tomatoes: Fresh, juicy cherry or grape tomatoes that will pop and release their sweet juices when cooked.
- Burrata: The creamy star of the dish. Burrata is like mozzarella, but with an extra creamy center that adds a luxurious, melt-in-your-mouth texture.
- Garlic: A couple of cloves to give that classic Italian flavor base.
- Olive Oil: To cook the garlic and tomatoes, and to add richness to the dish.
- Fresh Basil: A handful of fresh basil leaves for that aromatic, fresh flavor that screams summer.
- Parmesan: Freshly grated for that nutty, salty touch.
- Salt and Pepper: To bring out all the flavors and balance everything out.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Here’s how to make this summery, dreamy pasta:
- Cook the Pasta: Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. While it’s cooking, you can prepare the tomatoes and garlic. Don’t forget to reserve a cup of pasta water before draining—it’ll help bring everything together later.
- Cook the Tomatoes and Garlic: While the pasta is cooking, heat some olive oil in a large pan over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Toss in the tomatoes and let them cook for 5-7 minutes, occasionally pressing on them with the back of a spoon so they burst and release their juices. Season with salt and pepper to taste.
- Combine the Pasta and Tomato Mixture: Once the pasta is cooked, add it to the pan with the tomatoes. Toss everything together, adding a bit of the reserved pasta water if the sauce seems too dry. The starchy water helps thicken and coat the pasta beautifully.
- Add the Burrata and Basil: Tear the burrata into pieces and add it to the pan. Stir gently to combine, letting the cheese melt into the sauce. Toss in fresh basil leaves and give it one last mix. The burrata should be slightly melted, creating a rich, creamy sauce.
- Serve and Enjoy: Plate the pasta, sprinkle with grated Parmesan, and add a few more basil leaves on top. Serve it up while it’s warm and enjoy the burst of summer flavors in every bite!
How to Serve Summer Weeknight Burst Tomato Burrata Pasta
This pasta is a meal all on its own, but here are some ideas to take it to the next level:
- Side Salad: A light, crisp salad with a simple vinaigrette is the perfect pairing. Think mixed greens, arugula, or even a classic Caprese salad.
- Garlic Bread: You can never go wrong with a warm, buttery slice of garlic bread to scoop up any leftover creamy sauce.
- Roasted Vegetables: Serve the pasta alongside some roasted veggies, like zucchini, bell peppers, or asparagus, for a colorful, nutritious side.
- Wine: Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the fresh, summery flavors.
Additional Tips
- Tomato Variety: If you can get your hands on heirloom tomatoes, go for it! They’ll add even more depth and sweetness to the dish.
- Make It a Meal: Add some grilled chicken, shrimp, or even a bit of crispy pancetta if you want to make this a heartier meal.
- Herb Variations: If you don’t have basil, fresh oregano or thyme would work as great substitutes.
- Pasta Alternatives: If you’re gluten-free, swap the pasta for a gluten-free variety, or even spiralized zucchini for a light, low-carb version.
- Leftovers: This pasta makes great leftovers! Just store it in an airtight container in the fridge for up to 2 days and reheat gently.
FAQ Section
Q1: Can I use mozzarella instead of burrata?
A1: Yes, you can! Mozzarella will give you a slightly firmer texture, but it’ll still melt nicely into the sauce.
Q2: Can I make this pasta without garlic?
A2: While garlic adds a lot of flavor, you can skip it if you prefer. Just be sure to season the tomatoes with extra herbs and seasoning to make up for it.
Q3: How can I make this pasta dairy-free?
A3: For a dairy-free version, skip the burrata and Parmesan, and use a dairy-free cheese alternative or simply enjoy the pasta with the burst tomatoes and olive oil.
Q4: Can I use sun-dried tomatoes instead of fresh ones?
A4: You can use sun-dried tomatoes, but they’ll have a different, more intense flavor. If you go this route, consider soaking them in hot water for a few minutes to soften before adding them to the pan.
Q5: Can I use dried herbs instead of fresh basil?
A5: Yes, dried basil will work, but the flavor won’t be as fresh and vibrant. Use about 1-2 teaspoons of dried basil for every tablespoon of fresh basil.
Q6: How do I store leftovers?
A6: Store any leftover pasta in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave, adding a splash of olive oil if needed.
Q7: Can I double the recipe?
A7: Definitely! This recipe is easy to scale up if you need to serve a bigger crowd. Just make sure you have a large enough pan to cook everything.
Q8: Can I add other vegetables to the pasta?
A8: Absolutely! Roasted bell peppers, zucchini, or even spinach would make great additions to this dish. Just sauté them with the tomatoes for a few extra minutes.
Q9: Can I make this ahead of time?
A9: This dish is best served fresh, but you can prep the tomatoes and garlic ahead of time. Just store them separately and combine with the pasta when you’re ready to cook.
Q10: How do I prevent the pasta from getting too dry when reheating?
A10: To keep the pasta from drying out, add a splash of pasta water or olive oil when reheating to bring back the creamy sauce.
Conclusion
This Summer Weeknight Burst Tomato Burrata Pasta is a celebration of everything that makes summer so delicious—fresh tomatoes, creamy burrata, and the simplest of ingredients that come together in the most magical way. It’s the kind of dish that’s both elegant and comforting, making it perfect for any occasion. So, grab that burrata, cook up some pasta, and get ready to enjoy a meal that’ll make you feel like you’re dining al fresco on a warm summer evening. Enjoy!
Print
Summer Weeknight Burst Tomato Burrata Pasta
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 2 to 4 servings 1x
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Burst Tomato Burrata Pasta is a simple, yet flavorful weeknight dinner that captures the essence of summer. The burst tomatoes paired with creamy burrata, garlic, basil, and parmesan create a dish that’s comforting and refreshing at the same time.
Ingredients
- 1/4 cup olive oil
- 6 garlic cloves, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes, plus more for sprinkling
- 3 cups cherry or grape tomatoes
- Kosher salt and pepper, to taste
- 1/2 pound pasta (spaghetti or bucatini recommended)
- 1/4 cup chopped fresh basil, plus more for sprinkling
- 8 ounces burrata cheese
- Parmesan cheese, for topping
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Add the garlic, dried basil, and red pepper flakes. Cook for 1 to 2 minutes, until fragrant.
- Add the tomatoes, a pinch of salt, and pepper. Toss them in the oil and cook for 20 to 25 minutes, until the tomatoes begin to burst. If needed, adjust the heat for a more controlled simmer.
- While the tomatoes are cooking, bring a pot of salted water to a boil. Cook the pasta according to package instructions.
- Once the pasta is cooked, drain it and add it directly to the skillet with the burst tomatoes. Toss to coat the pasta in the tomato sauce. Turn off the heat and stir in the fresh basil.
- Top with burrata cheese, breaking it into pieces or adding one large ball, and mixing it in as desired. Taste and adjust salt and pepper as needed.
- Serve immediately, topped with parmesan cheese, more fresh basil, and a sprinkle of red pepper flakes. Enjoy!
Notes
- If you’re looking for a lighter option, you can use a whole wheat or gluten-free pasta.
- The burrata can be mixed in fully for a creamier sauce or added in larger pieces for a more rustic feel.
- Feel free to increase or decrease the amount of crushed red pepper flakes depending on your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 7g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg