Creamy Tomato Burrata Pasta with Garlic Breadcrumbs

Burrata, the lush Puglian cheese with a creamy heart, turns simple tomato pasta into weeknight luxury. Cherry tomatoes melt into a silky sauce while garlicky breadcrumbs add crackle over each forkful.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 610 cal
• 22g protein
• 68g carbs
• 28g fat
• 7g fiber

Every recipe here is free to read.

Ingredients

• 12 oz short pasta (rigatoni or paccheri)
• 2 pints cherry tomatoes
• 8 oz (2 balls) burrata balls
• 5 garlic cloves, thinly sliced
• 1/4 cup plus 2 Tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1 1/2 tsp kosher salt
• 1 cup packed fresh basil leaves
• 1/2 cup panko breadcrumbs
• 1/3 cup grated Parmesan
• 1 tsp lemon zest
• 1/2 tsp black pepper

Instructions

1. 1Bring a large pot of water to a boil, salt it generously, and cook the pasta until just shy of al dente according to package directions; reserve pasta water before draining.
2. 2While the water heats, warm olive oil in a small skillet over medium heat. Add panko and salt; toast, stirring constantly, 3–4 minutes until deep golden. Stir in lemon zest and half the Parmesan, then transfer breadcrumbs to a plate.
3. 3In a large high-sided skillet, heat the remaining olive oil over medium heat. Add sliced garlic and red pepper flakes; cook 1–2 minutes until garlic is fragrant and just starting to turn pale gold—do not let it brown.
4. 4Add the cherry tomatoes and salt. Cook, stirring occasionally and gently pressing some tomatoes with the back of a spoon, 8–10 minutes until they burst and release their juices into a chunky sauce.
5. 5Add the drained pasta to the tomato skillet along with reserved pasta water and the remaining Parmesan. Toss vigorously over medium heat 1–2 minutes until the sauce emulsifies and clings to every piece; add more pasta water if it looks dry.
6. 6Remove the skillet from heat. Tear the burrata into large pieces and nestle them into the hot pasta so they begin to melt into creamy pockets.
7. 7Tear most of the basil leaves over the top and fold gently once or twice. Taste and adjust salt and black pepper.
8. 8Divide among warm bowls, shower each serving with the garlicky breadcrumbs and remaining basil, and serve immediately while the burrata is still luscious and stretchy.