Tomato Basil Burrata Spaghetti

• 12 oz spaghetti
• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves
• 8 oz burrata cheese
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Freshly ground black pepper to taste
• Optional: red pepper flakes for spice

Steps

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente.
2. 2 While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant.
3. 3 Add cherry tomatoes to the skillet and cook until they start to soften and release their juices.
4. 4 Drain the pasta and add it to the skillet, tossing to combine.
5. 5 Tear the burrata into pieces and gently fold into the pasta along with fresh basil leaves and Parmesan cheese.
6. 6 Season with salt and pepper to taste. Serve immediately.

Equipment

• Large pot
• Skillet
• Colander

Variations

• Add grilled chicken or shrimp for a heartier meal.

Substitutions

• If burrata is unavailable, substitute with fresh mozzarella.

Pairings

• Chianti wine
• Garlic bread
• Arugula salad

Nutrition

Tips

• For extra flavor, reserve a bit of pasta water and add a splash to the skillet to help everything meld together.
• If you like a bit of heat, sprinkle with red pepper flakes before serving.

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 to maintain creaminess.

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

Serving Suggestions

• Pair with a crisp green salad and a glass of Chianti for a perfect Italian evening.

FAQ