Save My neighbor Rosa knocked on my door one July evening holding a basket of cherry tomatoes from her garden and a paper bag with two burrata balls still cold from the cheese shop. She said something about having too much of everything and needing someone to eat with, but I think she just wanted company. We stood in my tiny kitchen with the windows open, the smell of basil from the sill mixing with warm air, and threw together this pasta without measuring anything. The burrata tore open over the hot noodles and made these glossy, ridiculous cheese pulls that had us both laughing like kids.
I made this for my brother when he came to visit after a bad breakup. He sat at the counter, quiet and tired, while I tossed the pasta with the tomatoes. When I set the plate in front of him with the burrata on top, still whole, he looked confused until I told him to cut into it. The cheese oozed out and he actually smiled for the first time that weekend. He ate two servings and asked me to write it down, which I never did until now.
Ingredients
- Spaghetti or linguine: Long noodles work best here because they twirl around the melted burrata and catch all that creamy goodness in every bite.
- Cherry tomatoes: Halving them helps them break down faster in the pan, releasing sweet juice that becomes the base of your sauce.
- Garlic: Just two cloves add warmth without overpowering the delicate cheese, and mincing them fine prevents any sharp bites.
- Fresh basil: Tearing the leaves by hand instead of chopping keeps them from bruising and turning dark too quickly.
- Extra virgin olive oil: This isnt just for cooking, its part of the flavor, so use one you would actually dip bread into.
- Burrata cheese: Look for balls that feel heavy and soft when you pick them up, which means theyre fresh and full of that creamy center.
- Sea salt and black pepper: Season the tomatoes well while they cook so the flavors build from the beginning, not just at the end.
- Red pepper flakes: A small pinch adds a gentle heat that wakes up the sweetness of the tomatoes without making the dish spicy.
Instructions
- Boil the pasta:
- Bring a large pot of water to a rolling boil and add enough salt so it tastes like the sea. Cook the pasta until its al dente, with just a little bite left in the center, then save half a cup of that starchy water before draining.
- Toast the garlic:
- Heat the olive oil in a wide skillet over medium heat and add the minced garlic, stirring constantly for about a minute until it smells nutty and golden but not brown. If it starts to darken too fast, pull the pan off the heat for a moment.
- Cook the tomatoes:
- Toss in the halved cherry tomatoes along with the salt, pepper, and red pepper flakes if youre using them. Let them cook for five to seven minutes, stirring now and then, until they start to collapse and release their juices into a chunky, glossy sauce.
- Toss the pasta:
- Add the drained pasta directly to the skillet with the tomatoes and toss everything together with tongs, adding splashes of the reserved pasta water to loosen it up into a silky coating. The starch in that water helps everything cling together instead of sliding apart.
- Finish with basil:
- Pull the skillet off the heat and toss in the torn basil leaves, stirring gently so they wilt just slightly from the residual warmth. This keeps their flavor bright and their color vivid.
- Add the burrata:
- Transfer the pasta to a large platter or individual plates and nestle the burrata balls right on top while everythings still hot. Use a knife or your hands to gently tear them open so the creamy insides spill out over the noodles.
- Garnish and serve:
- Drizzle a little more olive oil over the top and scatter extra basil leaves for color and freshness. Serve immediately while the cheese is still warm and melty for the best texture and those dramatic cheese pulls.
Save The first time I brought this to a potluck, I was worried it would get cold and the cheese would seize up. Instead, people hovered around the dish, twirling forkfuls and pulling long strings of burrata while it was still warm. Someone asked if I went to culinary school, and I just laughed because the whole thing came together while I was on a phone call. It taught me that impressive doesnt always mean complicated, sometimes it just means knowing when to let really good ingredients speak for themselves.
Choosing Your Pasta Shape
Long noodles like spaghetti and linguine are traditional here because they twirl beautifully with the melted cheese and create those satisfying bites where every strand is coated. But Ive also made this with short shapes like penne or rigatoni when I wanted something easier to eat with a spoon, and the burrata pools inside the tubes in a way thats just as delicious. The key is cooking whatever shape you choose just until al dente so it has enough structure to hold up to tossing and doesnt turn mushy when it hits the hot tomatoes.
Making It Ahead
This dish is really meant to be eaten right away, but I have reheated leftovers by adding a splash of water or broth to a skillet and warming the pasta gently over low heat until it loosens up again. The burrata wont have that same creamy pull the second time around, so if I know Im making it for meal prep, Ill cook the pasta and tomatoes ahead and keep them separate, then reheat everything and add fresh burrata just before serving. It takes an extra two minutes but makes all the difference in texture and flavor.
Variations and Swaps
If you cant find burrata, fresh mozzarella works too, though it wont have that luscious creamy center. Ive also used ricotta dolloped on top when I was in a pinch, and while its not the same, it still adds richness and a mild tang that complements the tomatoes. For a little more depth, you can toss in halved Kalamata olives or a handful of baby spinach in the last minute of cooking, and if you want some protein, shredded rotisserie chicken or white beans stir in beautifully without changing the spirit of the dish.
- Try adding a handful of arugula right before serving for a peppery bite that balances the richness of the cheese.
- A squeeze of fresh lemon juice over the finished pasta brightens everything and cuts through the creaminess.
- For a slightly smoky flavor, char the tomatoes under the broiler for a few minutes before adding them to the skillet.
Save This pasta has become my go to whenever I need something that feels special but doesnt require much effort or planning. Its the kind of dish that makes people lean back in their chairs and sigh, and honestly, thats all I ever want from a meal.
Recipe FAQ
- → Can I prepare this dish ahead of time?
The pasta and tomato sauce can be made separately and stored for up to 2 days. However, assemble with burrata just before serving to enjoy the best texture and the signature cheese pull effect.
- → What's the best way to cook the cherry tomatoes?
Heat them gently in olive oil over medium heat for 5-7 minutes until they soften and begin releasing their natural juices. This creates a light, flavorful sauce without needing cream.
- → Can I use fresh mozzarella instead of burrata?
While you can substitute fresh mozzarella, burrata's creamy center is what makes this dish special. If using mozzarella, add it to the pasta before serving so it softens slightly.
- → How do I prevent the burrata from becoming too warm?
Add burrata to individual plates just before serving. The residual heat from the pasta will gently warm it without causing it to melt completely, maintaining its structure and creaminess.
- → What's the purpose of reserving pasta water?
Pasta water contains starch that helps emulsify and thicken the sauce, creating a silky coating on the noodles. Use it sparingly to achieve the right consistency without making the dish watery.
- → Is this suitable for vegetarians?
Yes, this is a vegetarian dish. Simply ensure your pasta is egg-free if you prefer, and choose a vegetarian-certified burrata cheese if needed.