Burrata and Linguine with Summer Cherry Tomatoes and Basil
This elegant yet easy pasta pairs al dente linguine with sweet blistered cherry tomatoes, fragrant basil, and silky burrata cheese. The warm pasta gently melts the burrata, creating a luxurious sauce without heavy cream. Perfect for a light dinner or dinner-party centerpiece.
Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
For the Pasta
12 oz (340g) linguine
2 tbsp kosher salt (for pasta water)
3 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
1 ½ pints cherry tomatoes (about 3 cups), halved
½ tsp red pepper flakes (optional, adjust to taste)
Salt & freshly cracked black pepper, to taste
1 cup reserved pasta cooking water
For Serving
8 oz (225g) burrata cheese (2 medium balls)
½ cup fresh basil leaves, torn
2 tbsp extra virgin olive oil (finishing drizzle)
¼ cup grated Parmesan or Pecorino Romano
Instructions
Cook the pasta
Bring a large pot of salted water to a boil.
Cook linguine according to package directions until al dente.
Reserve 1 cup of pasta water before draining.
Make the tomato base
In a large skillet, heat 3 tbsp olive oil over medium heat.
Add garlic and cook until fragrant, about 1 minute (don’t brown).
Add cherry tomatoes, red pepper flakes (if using), salt, and black pepper.
Cook 8–10 minutes, stirring occasionally, until tomatoes soften and release their juices.
Combine pasta and sauce
Add drained linguine to the skillet with tomatoes.
Toss well, adding reserved pasta water a little at a time until a light, silky sauce coats the pasta.
Plate and finish
Divide pasta among serving bowls.
Top each with a portion of burrata (let it sit whole for a dramatic presentation or tear into pieces).
Scatter with fresh basil leaves.
Drizzle with olive oil and sprinkle with Parmesan if desired.
Serve immediately
Break open the burrata and mix gently into the hot pasta so the creamy center creates a luscious sauce.
Notes & Tips
For more flavor: Add a splash of white wine when cooking the tomatoes.
Make it heartier: Toss in sautéed shrimp or grilled chicken.
Keep it fresh: Don’t overcook tomatoes — they should stay juicy.
Vegan swap: Replace burrata with cashew cream or vegan ricotta.
Frequently Asked Questions
Q: Can I use spaghetti instead of linguine?
Yes — spaghetti, fettuccine, or even short pasta like penne works.
Q: What if burrata isn’t available?
Use fresh mozzarella (tear into chunks) or ricotta for a creamy alternative.
Q: Can I serve this cold as a pasta salad?
Yes — let pasta cool, add burrata right before serving, and drizzle with extra olive oil.
Nutritional Information
Calories: 480
Protein: 17g
Fat: 20g
Carbs: 55g
Fiber: 5g
Sugars: 7g