The first time I made this Weeknight Burst Tomato Burrata Pasta, it was one of those evenings where time felt like it was slipping through my fingers faster than sand. Work had been demanding, the kids were buzzing with leftover school energy, and the thought of concocting anything complex for dinner felt utterly overwhelming. I needed something fast, something comforting, but honestly, something that felt a little bit special too. I’d seen recipes floating around featuring burst tomatoes and creamy burrata, and the combination sounded like pure magic – vibrant, fresh, and indulgent all at once. Skepticism lingered – could something so simple really deliver that “wow” factor on a Tuesday night? The answer, I discovered, was a resounding YES. As the cherry tomatoes softened and popped in the pan, releasing their sweet, tangy juices and mingling with the fragrant garlic and olive oil, the kitchen filled with an aroma that instantly signaled comfort. Tossing the hot pasta in that vibrant sauce, then watching the cool, creamy burrata melt ever so slightly into the heat… it was culinary alchemy happening right there on my stove top. The family gathered around the table, initially quiet, then erupting into appreciative murmurs. The contrast between the warm, zesty pasta and the luxurious, cool burrata was addictive. Forks twirled, plates were cleaned, and it was declared an instant favourite. It felt like a weekend treat achieved with weeknight effort, a little pocket of deliciousness that made a regular evening feel extraordinary. Since then, it’s become a cherished staple in our rotation, the dish we turn to when we crave comfort, speed, and a touch of elegance without the fuss. It’s proof that simple ingredients, treated well, can create something truly memorable.

Ingredients for Weeknight Burst Tomato Burrata Pasta

This recipe is designed for simplicity and flavour, relying on fresh, quality ingredients. The amounts below serve approximately 4 people.

Pasta: 1 pound (454g) dried pasta of your choice (Spaghetti, Linguine, Bucatini, Penne, or Rigatoni work well)
Cherry or Grape Tomatoes: 2 pints (about 4 cups or 600-700g), rinsed
Extra Virgin Olive Oil: 1/4 cup (60ml), plus extra for drizzling
Garlic: 4-6 cloves, thinly sliced or minced (depending on your preference for garlic intensity)
Red Pepper Flakes: 1/4 – 1/2 teaspoon (adjust to your heat preference)
Salt: 1 tablespoon for pasta water, plus kosher salt or sea salt to taste for the sauce
Black Pepper: Freshly ground, to taste
Fresh Burrata Cheese: 1 large ball (usually 8 ounces or 227g), or two smaller balls
Fresh Basil Leaves: 1/2 cup packed, roughly chopped or torn, plus extra small leaves for garnish
Reserved Pasta Water: About 1 cup (240ml) – Crucial for the sauce!
Optional additions:
- Splash of Balsamic Glaze for garnish
- Grated Parmesan cheese for serving
- 1/2 teaspoon dried oregano (add with garlic if using)
- Pinch of sugar (if tomatoes are not very sweet)

Step-by-Step Instructions

Follow these simple steps to create a restaurant-worthy pasta dish in your own kitchen.

Boil the Pasta Water: Fill a large pot with generously salted water (it should taste like the sea – about 1 tablespoon of salt per 4-6 quarts of water). Bring it to a rolling boil over high heat. This step often takes the longest, so get it started first.
Prepare the Ingredients: While the water is heating, prepare your other components. Rinse the cherry or grape tomatoes. Peel and slice or mince the garlic cloves. Roughly chop or tear the fresh basil leaves, setting aside some smaller, whole leaves for garnish later. Ensure your burrata is accessible (perhaps let it sit out for 15-20 minutes before serving to take the chill off, enhancing its creaminess).
Start the Sauce: Place a large skillet or sauté pan (wide enough to eventually hold the pasta) over medium heat. Add the 1/4 cup of extra virgin olive oil. Once the oil shimmers slightly (but is not smoking), add the sliced or minced garlic and the red pepper flakes (and dried oregano, if using). Cook, stirring constantly, for about 30-60 seconds until the garlic is fragrant and lightly golden. Be very careful not to burn the garlic, as it will turn bitter.
Burst the Tomatoes: Immediately add the whole cherry or grape tomatoes to the skillet. Sprinkle generously with kosher salt and freshly ground black pepper. Give everything a good stir to coat the tomatoes in the garlic-infused oil. Be mindful of potential splattering as the tomatoes hit the hot oil.
Cook and Burst: Increase the heat slightly to medium-high. Cook the tomatoes, stirring occasionally. Initially, they will start to soften and wrinkle. After about 5-8 minutes, they will begin to blister and “burst,” releasing their sweet juices into the pan. You can gently encourage this process by pressing down on some of the tomatoes with the back of a spoon once they soften significantly. Partially covering the pan for a few minutes can help trap steam and speed up the bursting process, but keep an eye on it. Reduce the heat back to medium or medium-low once most tomatoes have burst.
Cook the Pasta: By now, your pasta water should be boiling vigorously. Add the dried pasta and cook according to package directions until al dente – tender but still firm to the bite. Different pasta shapes have different cooking times, so check the package and taste a piece towards the end of the recommended time. Crucially, before draining the pasta, reserve at least 1 cup (240ml) of the starchy pasta water. This water is essential for creating a silky sauce.
Simmer the Sauce: While the pasta cooks, let the burst tomato sauce continue to simmer gently over medium-low heat. The juices will reduce slightly, concentrating the flavour. Taste the sauce and adjust seasoning if needed – more salt, pepper, or red pepper flakes. If your tomatoes are particularly tart, a tiny pinch of sugar can balance the acidity.
Combine Pasta and Sauce: Once the pasta is cooked al dente, drain it quickly (do not rinse!) and add it directly to the skillet with the burst tomato sauce.
Emulsify the Sauce: Add about 1/2 cup (120ml) of the reserved pasta water to the skillet with the pasta and sauce. Toss everything together vigorously using tongs or two large spoons. The starchy pasta water will combine with the tomato juices and olive oil, emulsifying to create a glossy, luscious sauce that clings beautifully to the pasta. Continue tossing for 1-2 minutes over low heat. If the sauce seems too thick, add more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. If it seems too thin, let it simmer for another minute while tossing to allow some liquid to evaporate.
Add Fresh Herbs: Turn off the heat. Add the chopped or torn fresh basil leaves to the pasta and toss gently to incorporate. The residual heat will wilt the basil slightly and release its incredible aroma.
Serve and Top with Burrata: Divide the pasta among serving bowls or plates. Make a small well in the centre of each portion. Carefully tear the ball of burrata into large pieces (or use smaller balls) and nestle them into the centre of the hot pasta. The warmth will gently soften the outer mozzarella layer, making the creamy stracciatella interior ooze slightly when broken into.
Garnish and Enjoy: Garnish generously. Drizzle a little extra virgin olive oil over the burrata and pasta. Add the reserved small basil leaves. A sprinkle of flaky sea salt directly on the burrata is delicious. Add freshly ground black pepper. If desired, add a drizzle of balsamic glaze or a sprinkle of grated Parmesan cheese. Serve immediately and enjoy the delightful contrast of warm pasta, tangy sauce, and cool, creamy burrata.

Nutrition Facts (Approximate)

Nutritional information can vary based on specific ingredient brands, pasta type, and exact portion sizes. These are estimates per serving, assuming the recipe yields 4 servings.

Servings: 4
Calories per Serving: Approximately 650-750 kcal

Breakdown (Estimates):

Pasta contributes significantly to carbohydrates and calories.
Olive oil adds healthy fats and calories.
Burrata cheese contributes protein, fat (including saturated fat), and calcium.
Tomatoes provide vitamins (like C and K), potassium, and antioxidants (lycopene).
Garlic and basil add flavour and micronutrients with negligible calories.

Disclaimer: This is an estimate provided for informational purposes only. For precise nutritional information, please use your preferred nutrition calculator with your specific ingredients and measurements.

Preparation and Cook Time

This recipe is designed for weeknight efficiency:

Preparation Time: 10-15 minutes (Washing tomatoes, chopping garlic/basil, gathering ingredients)
Cook Time: 20-25 minutes (Bringing water to boil, cooking pasta, making the sauce simultaneously)
Total Time: Approximately 30-40 minutes

This timing makes it a perfect candidate for a delicious and relatively quick meal after a busy day.

How to Serve Your Burst Tomato Burrata Pasta

Presentation and accompaniments can elevate this simple dish. Here are some ideas:

Plating:
- Use shallow pasta bowls for the best presentation.
- Twirl long pasta like spaghetti or linguine into a neat nest using tongs and a ladle before placing it in the bowl.
- Spoon extra burst tomatoes and sauce over the top.
- Create a small indentation in the centre of the pasta pile before adding the torn burrata, allowing it to be the star.
- Ensure garnishes (basil leaves, oil drizzle, pepper) are visible and appealing.
Accompaniments:
- Crusty Bread: Absolutely essential for mopping up every last bit of the delicious sauce and creamy burrata. Think ciabatta, baguette, or a rustic sourdough. Garlic bread is also a fantastic option.
- Simple Green Salad: A light, crisp salad with a simple vinaigrette (lemon juice, olive oil, salt, pepper) provides a refreshing contrast to the richness of the pasta. Arugula with shaved Parmesan and lemon works beautifully.
- Wine Pairing:
  - White: A crisp Italian white like Pinot Grigio or Vermentino cuts through the richness. Sauvignon Blanc also pairs well.
  - Red: A light-bodied Italian red like Chianti or Barbera complements the tomato sauce without overpowering the burrata. A Rosé is also a lovely option, especially in warmer months.
Occasions:
- Ideal for busy weeknights when you want something special without hours of cooking.
- Perfect for a casual yet impressive dinner party entree.
- Makes a romantic and delicious meal for a date night in.
Garnish Options (Recap):
- Fresh basil leaves (whole small leaves or torn larger ones)
- Drizzle of high-quality extra virgin olive oil
- Flaky sea salt (especially on the burrata)
- Freshly cracked black pepper
- Red pepper flakes (for extra heat)
- Balsamic glaze (adds sweetness and tang)
- Grated Parmesan or Pecorino Romano cheese

Chef’s Tips for Pasta Perfection

Unlock the full potential of this dish with these five key tips:

Tomato Power – Choose Wisely: Use the ripest, sweetest cherry or grape tomatoes you can find. Their flavour is central to the sauce. While any small tomato works, cherry tomatoes tend to be slightly sweeter and burst beautifully. If using larger cherry tomatoes, you can halve a few to help release juices faster, but the magic happens when most burst on their own. Don’t be tempted to use canned diced tomatoes – the fresh “burst” quality is unique and essential here.
Don’t Skimp on Garlic (But Don’t Burn It!): The garlic infuses the olive oil and provides a crucial aromatic base. Use 4-6 cloves, or even more if you’re a garlic lover. Slicing it thinly gives mellow pockets of flavour, while mincing distributes it more evenly for a stronger presence. The key is to cook it gently over medium heat just until fragrant and before it browns. Burnt garlic imparts a harsh, bitter taste you want to avoid at all costs.
Pasta Water is Liquid Gold: Never underestimate the power of starchy pasta water. It’s the secret ingredient that transforms the simple tomato juices and olive oil into a cohesive, glossy sauce that coats every strand of pasta. The starch acts as an emulsifier and thickener. Always reserve more than you think you’ll need (at least a cup) before draining the pasta. Add it gradually until the sauce reaches the perfect consistency – silky, not watery, not dry.
Bring Burrata to Room Temperature (Slightly): While you don’t want warm burrata, taking it out of the refrigerator about 15-20 minutes before serving allows it to lose its intense fridge chill. This makes the outer mozzarella shell softer and the creamy stracciatella interior flow more luxuriously when torn open over the hot pasta. It enhances the textural contrast and overall experience. Handle it gently!
Herb Heaven – Fresh is Best: Fresh basil is non-negotiable for this recipe. Its sweet, slightly peppery perfume complements the tomatoes and burrata perfectly. Add most of the chopped or torn basil right at the end, off the heat, so its vibrant flavour remains bright. Use the reserved whole leaves for garnish – they add visual appeal and an extra fresh burst when eaten. Dried basil simply doesn’t provide the same aromatic lift.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Weeknight Burst Tomato Burrata Pasta:

Q: Can I use different types of tomatoes?
- A: Yes, but cherry or grape tomatoes are highly recommended for their sweetness, thin skins, and ability to burst easily, creating the signature sauce texture. If you must use larger tomatoes (like Roma or Campari), chop them roughly first. You’ll get a chunkier sauce, losing some of the “burst” magic, and may need to cook it longer to break down. Avoid large, watery beefsteak tomatoes. The key is intense tomato flavour.
Q: What’s the best type of pasta shape to use?
- A: This dish is versatile! Long strands like Spaghetti, Linguine, Fettuccine, or Bucatini are classic and great for twirling in the sauce. Short shapes with ridges or tubes, like Penne, Rigatoni, or Fusilli, are also excellent choices as they capture the burst tomatoes and sauce beautifully in their nooks and crannies. Choose your favourite or what you have on hand! Just ensure you cook it al dente.
Q: Can I add protein or other vegetables to this dish?
- A: Absolutely! To add protein, consider cooked Italian sausage (crumbled), grilled chicken (sliced), or sautéed shrimp – add them towards the end just to heat through. For extra veggies, wilted spinach (stirred in with the basil), sautéed zucchini, or roasted bell peppers can be delicious additions. Add heartier vegetables earlier in the cooking process with the tomatoes.
Q: How should I store and reheat leftovers?
- A: Store leftover pasta (ideally without the burrata added yet, if possible) in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat, adding a splash of water or olive oil to loosen the sauce, or in the microwave. Note that the texture of reheated pasta is never quite the same as fresh. The burrata is best added fresh after reheating the pasta; leftover burrata mixed in tends to become rubbery or change texture unpleasantly when reheated. If burrata was already mixed in, expect its texture to be different upon reheating.
Q: My sauce seems too watery / too thick / tomatoes aren’t bursting! What went wrong?
- A:
  - Too Watery: You may have added too much pasta water, or the tomatoes released a lot of liquid and haven’t simmered long enough. Solution: Turn up the heat slightly and let the sauce simmer for a few more minutes while tossing the pasta, allowing excess liquid to evaporate.
  - Too Thick/Dry: You likely didn’t add enough reserved pasta water, or simmered it too long. Solution: Add more reserved pasta water, a tablespoon at a time, tossing until it reaches the desired silky consistency. A drizzle of olive oil can also help.
  - Tomatoes Not Bursting: Ensure your heat is high enough (medium to medium-high initially) to blister the skins. Make sure you used enough olive oil. Covering the pan briefly can help trap steam. Be patient – it can take 5-10 minutes. If they are very stubborn, gently pressing softened ones with a spoon will help them release their juices. Ensure the tomatoes are ripe.

Enjoy creating and devouring this incredibly satisfying Weeknight Burst Tomato Burrata Pasta – a dish that proves simple elegance is achievable any night of the week!