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
- 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
- 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.
- 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.
- 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.
- Meanwhile, cook pasta in a large pot of boiling salted water, according to package instructions.
- Drain pasta and add to the pot with sauce. Stir until well coated.
- 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!