Tomato Basil Burrata Penne

• 8 oz penne
• 2 cups cherry tomatoes, halved
• 1 (5 oz) ball burrata, torn into pieces
• 1/4 cup fresh basil leaves, plus extra for garnish
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 tsp red pepper flakes (optional)
• Salt, to taste
• Freshly ground black pepper, to taste

Steps

1. 1 Cook penne according to package instructions until al dente; reserve 1/2 cup pasta water, then drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
3. 3 Add cherry tomatoes and cook until they begin to soften and release their juices.
4. 4 Toss in the cooked penne, stirring to coat. Add a splash of pasta water if needed for moisture.
5. 5 Gently fold in the burrata and fresh basil, allowing the burrata to warm and get creamy.
6. 6 Season with salt and pepper to taste, then serve immediately garnished with extra basil.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add roasted zucchini or sautéed spinach for extra veggies.
• Sprinkle with toasted pine nuts for added crunch.

Substitutions

• Substitute penne with any pasta shape you prefer.
• Use sun-dried tomatoes for a richer flavor.

Pairings

• Crusty bread
• Arugula salad

Nutrition

Tips

• For a heartier meal, add grilled chicken or shrimp.
• Use fresh mozzarella if burrata isn't available.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to maintain creaminess.

Freezing: This dish does not freeze well due to the burrata.

Serving Suggestions

• Pair with a crisp green salad.
• Enjoy with a glass of chilled white wine.

FAQ