Urrata with Pasta, Tomatoes & Basil Recipe
This Italian-inspired vegetarian recipe features delicate capellini pasta tossed in a vibrant cherry tomato sauce, topped with creamy burrata cheese, fresh basil, lemon zest, and a drizzle of pesto. The combination creates a fresh, flavorful, and satisfying dish perfect as a main course or side dish.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 large mains or 4 side servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Cherry Tomato Sauce
- 2 cups cherry tomatoes (1 pint)
- 2 tablespoons olive oil (plus more for drizzle)
- 3 garlic cloves, finely chopped (3 teaspoons)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (adjust to taste)
- 2 tablespoons chopped fresh basil leaves (4-6 leaves)
Pasta and Garnish
- 4 ounces capellini or other thin spaghetti-like pasta
- 1 small burrata (at room temperature)
- 2 tablespoons pesto (or more to taste)
- 2 teaspoons lemon zest (from one lemon)
- 4 basil leaves, roughly chopped
Instructions
- Make Cherry Tomato Sauce: Heat olive oil in a skillet over medium heat. Add the finely chopped garlic and cook for 30 seconds until fragrant. Reduce heat to medium-low, then add cherry tomatoes, kosher salt, black pepper, red pepper flakes, and chopped basil. Add a splash of water to prevent burning. Cook for 10-12 minutes until the tomatoes are soft, stirring occasionally. Carefully burst about half of the tomatoes with a spoon or spatula to release their juices and create a sauce. Cook for an additional minute to combine flavors.
- Boil Pasta: Bring a pot of salted water to a boil. Add the capellini pasta and cook according to package instructions until al dente or preferred tenderness. Drain the pasta well and add it directly to the skillet with the cherry tomato sauce, tossing gently to combine.
- Finish and Serve: Assemble the dish in the skillet or transfer to a shallow serving bowl. Place the burrata on top of the pasta and tomato mixture. Drizzle the pesto evenly over the burrata and sprinkle on the lemon zest. Cut into the burrata so the creamy cheese spills out, then gently toss the pasta with the cheese for a rich, creamy texture. Adjust seasoning by adding more lemon zest or salt if desired. Garnish with roughly chopped basil leaves and an optional drizzle of extra virgin olive oil before serving.
Notes
- Tomato options: Substitute cherry tomatoes with cocktail, Roma, or heirloom tomatoes, cut into 1-inch pieces. For juicy varieties, squeeze excess juice before cooking. These will cook faster (5-7 minutes) since they are cut.
- Pasta options: Use spaghettini, linguine, whole grain, or gluten-free pasta as alternatives.
- Burrata substitute: Use stracciatella (burrata’s creamy inside), whipped ricotta, or ricotta. Note these won’t provide the same “cut and ooze” effect.
- Pesto options: Use classic basil pesto, walnut basil pesto, or store-bought basil, sundried tomato, or kale pesto.
- Make ahead: Prepare lemon zest, pesto, and tomato sauce in advance. Undercook tomato sauce slightly and reheat gently. Cook pasta fresh and add burrata just before serving.
- Storage and reheating: Store leftovers in an airtight container for up to 2 days. Reheat with a splash of water in the microwave at 50% power for 1.5 to 2 minutes to loosen pasta.
- Variations: Swap pasta for pan-fried gnocchi, replace pesto with olive tapenade or gremolata, drizzle with balsamic glaze or sprinkle Parmesan cheese, add toasted panko for crunch, or top with grilled shrimp, scallops, or crispy tofu for added protein.
