Summer Tomato Basil Pasta with Burrata

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Need a fast dinner? This Summer Tomato Basil Pasta with Burrata is satisfying, acidic and creamy. It’s a quick sauce made with fresh cherry tomatoes, plenty of garlic, olive oil and fresh herbs. Good pasta sauce doesn’t have to be complicated, and sometimes less is more (with some burrata, which never hurts).

Equipment to make Summer tomato basil pasta with burrata

Here’s what you need to make this recipe:

• A large pot – to boil your pasta
• A large saucepan – to cook your pasta sauce. I used this one from Le Creuset that works great.
• A cutting board + a sharp knife – the basics!

Ingredients for Summer tomato basil pasta with burrata

Here’s what to add to your grocery list:

• A pound of pasta of your choice: I like to use fettuccine for this dish, but you can surely use spaghetti or another shape.
• Cherry tomatoes – these are the star of the show. I love to get a mixture of yellow, red and orange when I can.
• granulated sugar – you just need a tablespoon of this. It adds depth and sweetness, but you can skip it if you’d like.
• oregano – dried is fine.
• A head of garlic – I used five cloves, but you can certainly use more.
• extra virgin olive oil – a must!
• basil – fresh is preferred. We will add this at the end for maximum flavor.
• Burrata – fresh burrata typically comes in a container with some liquid to keep it fresh. You can easily sub regular mozzarella if you prefer.
• Salt, pepper and red pepper flakes.

Do I have to use cherry tomatoes?

I recommend using cherry tomatoes if possible for a few reasons. Cherry tomatoes are naturally sweeter than other kinds, like Roma or beefsteak, offering a richer, sweeter sauce.

Cherry tomatoes also have a lot of juice, but they aren’t nearly as watery as larger tomatoes. This helps to create a thick and vibrant sauce instead of a thinner, less potent one.

How to make summer tomato basil pasta with burrata

Step 1

In a saucepan, add the olive oil, halved cherry tomatoes and garlic. Heat on high heat for about 8-10 minutes, allowing the tomatoes to burst and bleed into the olive oil. Stir regularly. Then bring the heat to low.

Step 2

Add in the sugar, salt and oregano. Simmer on low for five minutes.

Step 3

Fill a large pot with water. Bring the water to a boil over high heat. Add the noodles and cook until al dente. Drain.

Step 4

Add the noodles to the saucepan along with the fresh basil. Toss gently into the saucepan. Then add the torn burrata or mozzarella and toss once more. Serve!

Storage and Reheating

Let the sauce cool completely before storing the pasta in a container to avoid condensation, which can make the dish mushy. If possible, leave any additional burrata separate until you are prepared to eat it. Use an airtight container and store in the fridge for up to three days.

The best method for reheating is the stovetop. Add the pasta and sauce to a skillet with a splash of water or a bit of olive oil. Heat over medium-low, tossing gently until warmed through (3–5 minutes).

Other recipes to try

If you liked this Summer tomato basil pasta with burrata, check out these other recipes:

Summer Pasta Salad with Pancetta, Broccoli and Tomatoes

Butternut Squash Bolognese

Easy Homemade Meatballs for Spaghetti

Apple Pork Ragu with Pappardelle

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Print Recipe

Summer Tomato Basil Pasta with burrata

An easy and vibrant cherry tomato sauce with fresh herbs and noodles.

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: dinner

Cuisine: Italian

Keyword: summer tomato pasta, tomato basil pasta

Servings: 4 bowls

Calories: 600kcal

Cost: $40

Equipment

• 1 large pot to cook pasta
• 1 large saucepan to make the sauce
• 1 cutting board
• 1 sharp knife

Ingredients

• 1 lb fettucine fresh or dry (or noodles of your choice)
• 2 cups cherry tomatoes halved
• 1 tbsp sugar
• 1 tsp oregano
• ½ tsp salt
• 1 pinch red pepper flakes
• ¼ cup olive oil
• 5 garlic cloves roughly chopped
• ½ cup fresh basil roughly chopped
• 1 burrata ball torn

Instructions

• In a saucepan, add the olive oil, halved cherry tomatoes and garlic. Heat on high heat for about 8-10 minutes, allowing the tomatoes to burst and bleed into the olive oil. Stir regularly. Then bring the heat to low.
  2 cups cherry tomatoes, 1 tbsp sugar, ¼ cup olive oil, 5 garlic cloves
• Add in the sugar, salt and oregano. Simmer on low for five minutes.
  1 tbsp sugar, 1 tsp oregano, 1 pinch red pepper flakes, ½ tsp salt
• Fill a large pot with water. Bring the water to a boil over high heat. Add the noodles and cook until al dente. Drain.
  1 lb fettucine
• Add the noodles to the saucepan along with the fresh basil. Toss gently into the saucepan. Then add the torn burrata or mozzarella and toss once more. Serve!
  ½ cup fresh basil, 1 burrata ball

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