Fast and effortless – ready in just 17 minutes

Minimal ingredients, big flavor

Creamy without cream thanks to burrata

Perfect for warm weather or light dinners

Customizable with protein, spice, or vegetables

Instructions

Step 1: Cook the pasta
Bring a large pot of salted water to a boil.
Cook pasta according to package directions until al dente.
Before draining, reserve ¼ cup pasta water, then drain.

Step 2: Cook the garlic & tomatoes
Heat olive oil in a skillet over medium heat.
Add sliced garlic and sauté for 30 seconds, just until fragrant (do not brown).
Add cherry tomatoes, salt, and black pepper.
Cook for 5 minutes, stirring occasionally and gently smashing the tomatoes so they release their juices and create a light sauce.

Step 3: Combine pasta & sauce
Add the cooked pasta directly into the skillet with the tomatoes.
Toss well to coat the noodles.
Add a splash of reserved pasta water as needed to loosen and glossy the sauce.

Step 4: Plate & finish
Divide the pasta between plates.
Tear the burrata open and place it over the warm pasta.
Let the creamy center melt naturally into the noodles.

Step 5: Optional finishing touches

Top with fresh basil, cracked black pepper, or chili flakes if desired.

Tips for Best Flavor
Keep garlic heat gentle to avoid bitterness.

Use pasta water gradually — a little goes a long way.

Serve immediately so the burrata stays creamy, not stiff.

Storage & Leftovers
Refrigerator: Store in an airtight container for up to 2 days.

Serving leftover pasta: This dish is delicious cold as a next-day pasta salad or gently reheated with a splash of olive oil.

Easy Variations
Add protein: Grilled chicken, shrimp, salmon, or prosciutto

Add vegetables: Spinach, zucchini, or roasted red peppers

Make it spicy: Calabrian chili or red pepper flakes

Serve with: Crusty bread to soak up the tomato-burrata sauce