Cherry Tomato Pasta with Basil and Burrata Recipe
A vibrant and fresh Cherry Tomato Pasta featuring sweet cherry tomatoes sautéed with garlic and red pepper flakes, tossed with al dente spaghetti, fresh basil, and parmesan cheese. Optionally topped with creamy burrata for a decadent finish. This quick and easy recipe is perfect for a flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Pasta Ingredients
- 12 ounces spaghetti
- 3 quarts water (12 cups or 3 Liters)
- 1 ½ tablespoons salt (21 grams) for pasta water
Sauce Ingredients
- 2 pounds cherry tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, pressed or grated
- 1 teaspoon salt
- 2 twists black pepper
- ⅛ teaspoon red pepper flakes (or more to taste)
- 15 fresh basil leaves, plus more for garnishing
- ½ cup parmesan cheese, grated (or non-dairy cheese, grated)
- 1–2 burrata cheese balls (optional, for serving)
Instructions
- Boil Pasta: Put a large pot of water on the stove and bring it to a rolling boil. Add 1 ½ tablespoons of salt to the boiling water to season it thoroughly for cooking the spaghetti.
- Prepare Tomatoes: While waiting for the water to boil, wash and cut 2 pounds of cherry tomatoes in half to release their fresh juices for the sauce.
- Cook Pasta: Once the water is boiling and salted, add 12 ounces of spaghetti. Cook according to package directions minus 2 minutes to keep it slightly underdone.
- Make Sauce: In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Add the halved cherry tomatoes and season with 1 teaspoon salt, 2 twists of black pepper, 1 grated garlic clove, and ⅛ teaspoon red pepper flakes. Cook, stirring occasionally, for about 10 minutes or until the pasta is almost ready. The tomatoes will soften and release their juices to form a simple sauce.
- Toss Pasta with Sauce: Reserve 1 cup of the pasta cooking water before draining the spaghetti. Add the drained pasta to the skillet with the tomato sauce. Pour in about ½ cup of the reserved pasta water and add 15 fresh basil leaves. Stir everything together and allow the pasta to finish cooking in the sauce for a couple of minutes until perfectly al dente. Add more pasta water as needed to loosen the sauce.
- Add Cheese: Turn off the heat and stir in approximately ½ cup of grated parmesan cheese until it melts into the sauce, creating a creamy texture that coats the pasta.
- Serve: Plate the pasta immediately, garnishing with additional fresh basil leaves and a drizzle of extra virgin olive oil. For an indulgent touch, top with one or two burrata balls if desired.
Notes
- Reserve pasta water to adjust sauce consistency and help it cling to the noodles.
- Cook spaghetti slightly less than package instructions as it finishes cooking in the sauce.
- Use fresh basil for a bright, aromatic flavor.
- Burrata cheese adds creaminess but is optional.
- Adjust red pepper flakes according to your spice preference.
- Freshly grated parmesan enhances flavor better than pre-grated cheese.
Keywords: cherry tomato pasta, easy pasta recipe, Italian pasta dish, fresh tomato sauce, vegetarian pasta, quick dinner, spaghetti with tomatoes
