Burst Tomato Burrata Pasta
Sweet, bursting tomatoes meet creamy burrata in a pasta that feels both effortless and a little indulgent.
Ingredients
- 8 oz spaghetti or linguini
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 4-6 anchovy fillets
- ½ tsp red pepper flakes
- 1 can diced tomatoes (14 oz)
- 2 tbsp balsamic vinegar
- ½ tsp sugar
- 1 ball burrata cheese
- Fresh basil for garnishing
- Salt and pepper
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve about ¼ cup of pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large heavy skillet over medium heat. Add the cherry tomatoes and cook, stirring occasionally, until they begin to burst and soften, about 5 minutes.
- Add the anchovy fillets and cook, pressing them into the oil until they dissolve completely.
- Stir in the garlic and red pepper flakes and cook for about 30 seconds, just until fragrant. Gently crush some of the tomatoes with the back of a spoon, leaving others intact.
- Add the diced tomatoes, balsamic vinegar, and sugar. Bring to a boil, then reduce to a simmer. Cook for 10-15 minutes, until the sauce thickens and flavors meld. Taste and adjust seasoning.
- Add the drained pasta to the sauce along with the reserved pasta water. Toss over medium heat until the sauce is glossy and evenly coats the noodles.
- Gradually add the reserved pasta water to the sauce, one splash at a time, stirring vigorously after each addition. Continue for 1-2 minutes, letting the starches thicken the sauce. Stop adding water once the sauce reaches a glossy, clingy consistency that will coat the pasta evenly.
- Add the drained pasta to the sauce and toss until every strand is coated.
- Divide among bowls. Tear the burrata over the top and finish with fresh basil and a drizzle of olive oil.