Burst Tomato and Burrata Pasta – How Sweet Eats (Video)

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!

It is truly delightful to come across a blogger who is self-taught (like me), and who cheerfully admits to mess ups in the kitchen!  Jessica Merchant, over at How Sweet Eats, is that person, and I love her for it.  You can learn more about Jessica here, although you all may realize she has written a few books; however, our recipe today was the first I’d heard of her, and I am SO glad to have discovered not only this delicious recipe, but such a lovely blogger.  You really do need to read her about section, it will make you smile, and I’ll admit she had me laughing!

Back to this recipe, burst tomato and burrata pasta.  Oh. My. Goodness.  Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! I’ll confess, I’ve made this at LEAST…well, maybe I won’t confess, but let’s just say that the folks at my grocery store may very well begin to hide the burrata ad tomatoes from me!!

A couple of changes I made after trying it several times, was first to add an additional 1/4 cup of Parmesan-Reggiano cheese before adding in the pasta. The other change comes from a request from my friend Debbie. Her family likes a more blended type of sauce, but I did not want to pulverize all of the tomatoes. So, I pulled out my Flex + Immersion blender, and blended some, not all, of the tomatoes at this point. This helped to create a silky sauce that, dare I say, was even more lovely than before. This is, of course, purely optional and, depending on your preference, you can either add this step in, or skip it altogether.

I used my Rockcrok for this recipe, and you can learn more about it here:

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and because it’s made from durable clay material, you can use it for any cooking method. It’s safe for the stove-top, broiler, oven, microwave, and grill. Plus, unlike other types of ceramic cookware, you can use Rockcroks right away without needing to preseason.

Product Details

  • 9″ diameter, 4 quarts.
  • Made from clay that’s heat-resistant to 752° F.
  • Sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan.
  • No pre-seasoning required.
  • Great heat retention, so food stays hot long after it’s done cooking.
  • Fridge- and freezer-safe.
  • Goes right from the fridge to the heat.
  • Glass lid is oven-safe to 400°F and lets you watch food while it cooks.
  • It’s lightweight—a great alternative to cast-iron cookware.

I LOVE that it goes from the microwave to the stove, to the fridge,  to the oven, to the grill AND to the dishwasher.  It’s so versatile! 

Click here to get yours today!!

Enough said, let’s jump right in!!

Ingredients

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper
  • 3 cups cherry or grape tomatoes
  • Kosher salt and freshly ground black pepper
  • ½ pound pasta
  • ¼ cup fresh basil, chopped, plus more for garnish
  • 8 ounces burrata cheese
  • Parmesan-Reggiano Cheese, for garnish

Instructions

Peel and chop garlic cloves.  Heat oil over medium-low heat in Rockcrok or large pan, add garlic, dried basil and red pepper; cook 1-2 minutes, until fragrant.

Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes, until tomatoes begin to burst, adjusting heat and adding liquid if necessary.

Meanwhile, cook pasta according to directions, and roll basil together and use shears to slice. Grate cheese.

Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. At this point, I added a bit of extra grated Parmesan cheese, and used my immersion blender to blend SOME, not all, of the tomato sauce. This is purely optional, but I wanted to give it a try, and the sauce was lovely this way.

Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

That’s it!  This will be a dinner you’ll want to have on rotation, it’s especially great for busy school nights.  Please be sure to go and visit How Sweet Eats and, if you find out her name, please let me know. Let’s make great food together!

SEPTEMBERHosts can get TWO pieces of our wonderful cookware 60%off!! Scan the QR code below, I would be thrilled to help you get some FREE and discounted!!

SEPTEMBER GUEST SPECIAL:

Burst Tomato and Burrata Pasta

Juicy tomatoes, creamy burrata, with bits of garlic, red pepper and fresh basil over pasta – all of my favorite ingredients in one simple dish?  Yes, please!! Level-up your weeknight dinner, and give this a try!!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 303 kcal

Ingredients
  

  • ¼ cup olive oil
  • 6 garlic cloves, chopped
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes, plus more for garnish
  • 3 cups cherry or grape tomatoes
  •  Kosher salt and freshly ground black pepper
  • ½ lb pasta
  • ¼ cup fresh basil, chopped or sliced, plus more for garnish
  • 8 oz burrata cheese
  • ¼ cup Parmesan-Reggiano Cheese, plus more for garnish

Instructions
 

  • Peel and chop garlic cloves. Heat oil over medium-low heat in Rockcrok or large pan, add garlic,dried basil and red pepper; cook 1-2 minutes, until fragrant.
  • Add tomatoes, salt and pepper to taste, stirring to coat tomatoes well.  Simmer 20-25 minutes,until tomatoes begin to burst, adjusting heat and adding liquid if necessary.
  • Meanwhile, cook pasta according to directions, and roll basil together (see my video) and use shears to slice.
  • Add cooked pasta to Rockcrok with tomatoes, tossing to coat pasta well, add a little pasta water only if necessary to coat. Add 1/4 cup cheese.* Remove from heat, add sliced basil and burrata cheese.  Garnish with Parmesan-Reggiano cheese, more fresh basil and red pepper flakes, if desired. Serve immediately.

Notes

*At this point, I used my immersion blender to blend some, not all, of the tomatoes.  This is purely optional, however, after trying it both ways, I prefer this method, which created an even more silky sauce.
 
 

Nutrition

Calories: 303kcalCarbohydrates: 9gProtein: 12gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 40mgSodium: 278mgPotassium: 462mgFiber: 2gSugar: 5gVitamin A: 1691IUVitamin C: 21mgCalcium: 334mgIron: 1mg
Keyword burrata, pasta, tomaoes
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

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