Burst tomatoes are precious little kitchen weapons. A key ingredient that can turn an okay pasta recipe into an elevated one, for example. Remember: burst tomatoes = burst of flavor.

The reason I’m singing praises to burst cherry tomatoes is very simple: this easy method of preparation showcases their beautiful flavors. It brings out the sweet freshness of tomatoes and can be used as a pasta sauce or a spread. Instead of using jarred pasta sauce when I’m just looking for a quick dinner, I like cooking my tomatoes in olive oil until they burst, then adding canned chopped tomatoes for a thick, rich sauce. It can be done in half an hour, but cook longer for darker color and deeper flavor. I also like adding a few anchovy fillets for depth of flavor, but you can do soy sauce, fish sauce, or a tablespoon of tomato paste instead.

I don’t mean to offend any Italians out there, but sometimes tomato sauce needs a bit of sugar, so I like adding a pinch, but that’s completely up to you. This recipe, like most recipes out there, is just a suggestion. You have permission to make any changes you deem necessary.

the star of the show

Now let’s talk about the absolute star of the show here: the burrata! I don’t know about you, but burrata feels a bit luxurious to me. For starters, it ain’t cheap. But it’s truly special: its soft shell wrapped around a creamy center is so buttery, a consistency unlike any other. Its mild, smooth and delicate profile is a beautiful contrast to the rich tomato sauce. You can skip it, substitute for fresh mozzarella, or just add good old parmesan cheese, but please don’t. Or do, I mean, it’s up to you.

That’s really all you need for a quick, easy, fresh tomato sauce that tastes so much better than just doing store-bought tomato sauce. If you’re on a budget, all you truly need is the tomatoes, garlic, and olive oil. If you’re looking for a more luxurious experience,tthough, go all out! And don’t forget fresh black pepper and basil, and lots of it.

On that note, this will be my last post of the year! I would like to wish a happy, wonderful, luxurious New Year! Thank you so much for reading my little blog. There’s an infinite amount of food blogs out there, it’s a miracle you’ve managed to find this one. I hope you stick around and I’ll see you next year!

Burst Tomato Burrata Pasta

  • Servings: 2
  • Difficulty: easy
  • Print


  • 1 pint cherry tomatoes
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 can chopped tomatoes
  • 1/2 tsp red pepper flakes
  • 1/2 tsp sugar
  • 4 to 6 anchovy fillets
  • 8 oz spaghetti or linguini
  • 1 ball burrata cheese
  • fresh basil
  • salt and pepper


  1. Heat the olive oil in a large heavy pot or skillet over medium. Add the cherry tomatoes and cook, stirring occasionally, until tomatoes begin to burst, about 5 minutes.
  2. Add the anchovies, garlic, and red pepper flakes, smashing anchovies with a wooden spoon to break them up. Cook until anchovies begin to dissolve, about 1 minute. Smash some but not all of the tomatoes with the back of a wooden spoon to help create a sauce.
  3. Stir in canned tomatoes, balsamic vinegar and sugar. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, or until sauce has thickened and about half the tomatoes are completely broken down and half remain intact. Taste and adjust seasoning.
  4. Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions.
  5. Drain pasta and add to the pot with sauce. Stir until well coated.
  6. Divide pasta among bowls. Top with fresh basil and torn burrata.

If you make this Burst Tomato Burrata Pasta please be sure to leave a comment and/or give this recipe a rating! I’d love to hear from you and I love responding to each comment. And don’t forget to also tag me on Instagram. I’d love to see your photos!

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