Garlic Butter Pasta with Burst Tomatoes and Burrata
This fresh summer pasta dish features sweet blistered tomatoes and a creamy finish that feels fancy but comes together in minutes.
recipesbynani.comThere is something so special about the way cherry tomatoes transform when you cook them in a hot skillet. They burst open to create a naturally sweet and juicy sauce that pairs perfectly with white wine and plenty of garlic. It is my favorite meal to make when the garden is overflowing with fresh produce.
To make this extra special, I like to top the bowls with a ball of creamy burrata cheese. The lemon garlic breadcrumbs add a nice crunch that ties everything together. It is a light dinner that never fails to impress my family.
🧺 Ingredients
- 1 pound spaghetti or linguine
- 2 pints cherry tomatoes
- 4 cloves garlic, thinly sliced
- 1/2 cup dry white wine
- 1/4 cup olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon lemon zest
- 1 ball burrata cheese
- 1/4 cup fresh basil leaves, torn
- Salt and black pepper to taste
👩🍳Instructions
- 1
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until it is al dente.
- 2
While the pasta cooks, heat two tablespoons of olive oil in a large skillet over medium heat.
- 3
Add the breadcrumbs to the skillet and toast them until golden brown, then stir in the lemon zest and a pinch of salt. Remove the breadcrumbs from the skillet and set them aside.
- 4
In the same skillet, add the remaining olive oil and the cherry tomatoes. Cook for about five to seven minutes, stirring occasionally, until the tomatoes begin to burst.
- 5
Add the sliced garlic to the skillet and cook for one minute until fragrant.
- 6
Pour in the white wine and let it simmer for three minutes to reduce the liquid slightly.
- 7
Toss the cooked pasta directly into the skillet with the tomatoes. If the sauce seems a bit dry, add a splash of the pasta cooking water.
- 8
Divide the pasta into bowls, top each serving with a piece of fresh burrata, and sprinkle with the lemon breadcrumbs and torn basil.
💡 Tips
Store any leftover pasta in an airtight container in the fridge for up to two days. Keep the burrata separate until you are ready to serve so the cheese stays fresh and creamy. You can also add some red pepper flakes if you enjoy a little heat.
Made this recipe? Let us know how it went.
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