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This pasta that is topped with a cherry tomato sauce creamy burrata is simple recipe with fresh ingredients that just make you feel good! It’s family friendly because what kid doesn’t like a good spaghetti? It is also great for company because you can prep everything ahead, throw it together and enjoy a drink 🍷 while it simmers on the stove! This is one of those staple recipes that everyone needs!
Table of Contents
Why You’ll Love Cherry Tomato Pasta with Burrata
If you haven’t had a tomato sauce made with fresh cherry tomatoes, you’re missing out. These ingredients are simple but delicious. Adding the creamy burrata on top really puts this recipe over the top – it melts into the pasta sauce giving the fettuccine and tomatoes a rich and creamy balance that is just perfect. I recommend doing this on any tomato pasta you make! Try it, you won’t regret it!
Prep Like a Pro
Boil Your Water First – Start out by getting that water boiling first thing. This can take time so having it going will help you out when you start to make your sauce.
Pasta Water Reminder – Set a heatproof cup next to your pot so you remember to save some starchy water before draining your pasta – it’s liquid gold for your sauce and so easy to forget this step!
Chop, Chop, Chop – Quarter both the orange and red cherry tomatoes and set them aside in a bowl. Mince your shallots and garlic very finely so they melt into your sauce.
Grate and Measure – Get your Parmigiano Reggiano grated and ready. Measure the tomato paste and olive oil so they’re ready to go when you need them.
Fresh Toppings – Chiffonade the basil right before using it so it’s fresh.
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🔥Chef Nadia’s Tip🔥
Set a heatproof cup next to your pot so you remember to save some starchy water before draining your pasta – it’s liquid gold for your sauce and so easy to forget this step!
Substitutions and Variations
- Substitutions
- Fettuccine → You can swap this for spaghetti, bucatini, linguine, or even a short pasta like rigatoni, any pasta will go great with this tomato sauce.
- Cherry Tomatoes → You can use grape tomatoes or chopped heirloom tomatoes in a pinch.
- Parmigiano Reggiano → You can use pecorino Romano for a but it is a touch saltier, or Grana Padano if you’re trying to go cheaper.
- Burrata → For this pasta recipe you can swap your burrata for a ball of fresh mozzarella, some ricotta, or even a spoonful of stracciatella if you’d like.
- Variations
- Kick it up a notch 🔥 → Add a pinch of red pepper flakes when you add your garlic and a little cayenne to the tomatoes if you want so kick.
- Protein Variation → Stir in crispy pancetta or prosciutto for a little added protein.
- Herb it up → Add thyme or oregano with your tomato paste for an extra herby touch.
The Perfect Pairings
Start your night with a light, fizzy and lemony red wine, Tinto de Verano. It is a very refreshing drink that will go great with the tomato sauce. A great appetizer would be Stracciatella Dip. It is absolutely amazing along with Toasted Ciabatta. The perfect ending, warm caramelized Amaretto Peaches topped with creamy cold ice cream.
Cocktail Hour
Tinto de Verano Recipe
Butters
Stracciatella Dip
Appetizers
Pan con Tomate 🍅
Desserts
Amaretto Peaches 🍑
Cherry Tomato Pasta with Burrata: Questions Answered
Yes you can! The fresh tomatoes add a sweet, juicy burst to this sauce. But if you get yourself a good quality canned tomato it can work too. My favorite brand is the Bianco DiNapoli. Just be sure to simmer them until thickened enough and adjust seasoning as needed.
You can make the sauce ahead and store it in the fridge for up to 3 days ahead. You may need to add water to get the right consistency when reheating. Cook the pasta fresh and top with burrata just before serving.
Yes! All of these ingredients are vegetarian and you should be good to go. Just always check your cheese label to double check that there is no animal rennet.
Cherry Tomato Pasta with Burrata
Equipment
- Large Pot
- large pan
- mixing spoon
Ingredients
- 1 lb fettuccine
- 1 tbsp salt, for pasta water
- 3 tbsp olive oil, + more for drizzling
- 2 shallots, minced
- 1 large garlic clove, minced
- 1 pint orange cherry tomatoes, quartered
- 1 pint red cherry tomatoes, quartered
- 3 oz tomato paste, from a tube
- ⅓ cup parmigiano reggiano, freshly grated + more for topping
- 1-2 tbsp unsalted butter
- 6 basil leaves, chiffonade + a few more for topping
- salt and pepper, to taste
- 1 burrata ball
Instructions
- Bring a pot of salted water to a boil and cook the fettuccine until al dente.
- While the pasta cooks, preheat a large pan over medium-low heat for about 2 minutes. Add the olive oil, shallots, and garlic, and cook for 2–3 minutes until softened.
- Stir in your tomatoes and continue cooking for 25 more minutes. Mash them with the back of a spoon.
- Add tomato paste and cook on medium heat for 5 minutes. Add your freshly grated parmigiano reggiano and mix well.
- Turn heat off and add the butter, basil and salt and pepper to taste.
- Add your al dente fettuccine to the sauce with some of the pasta water until you get it to your desired consistency.
- Top it with the burrata, a drizzle of olive oil, cracked black pepper, fresh basil, extra parmigiano reggiano and that is it.
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this was one of the easiest and most delicious things that I have ever eaten. I am still fairly new to cooking and this was fast and easy
That’s awesome to hear Katie! I’m so glad you liked it!