Cherry Tomato Garlic Butter Burrata Pasta
There’s something about the combination of garlic, butter, and cherry tomatoes that just works. The sweetness from the blistered tomatoes, the richness of golden butter, and the way everything comes together into a silky emulsion — this is simple food that feels expensive.
Servings: 3 People
Calories: 575kcal
Ingredients
Pasta
- 300g (10.5oz) - Fettuccine or Linguine
- 1 Tbsp (20ml) - Extra Virgin Olive Oil
- 2 Tbsp (28g) - Unsalted Butter, Divided
- 4 - Garlic Cloves, Thinly Sliced
- ½ tsp (1g) - Dried Chilli Flakes
- 200g (7oz) - Cherry Tomatoes, Halved
- ¼ Cup (60ml) - Dry White Wine or Chicken or Veg Stock
- ½ - Lemon, Juice & Zest
- ⅓ Cup (40g) - Parmesan Cheese, Grated
- Pasta Water
- Salt & Pepper
Toppings
- 2 - Whole Burrata
- Fresh Basil Leaves
- Parmesan Cheese
Instructions
Start The Tomatoes
- Add olive oil to a large pan over medium heat. Add the cherry tomatoes, cut-side down, and season with salt. Cook for 3–4 minutes, until they blister and release their juices. Press gently with a spoon to burst them.
Build The Garlic Butter Base
- Add 1 Tbsp butter, the garlic slices, and chilli flakes. Cook for 1–2 minutes, until fragrant and lightly golden.
Deglaze
- Pour in the white wine (or stock), scrape off any bits from the base, and simmer for 2–3 minutes until reduced by half.
Cook The Pasta
- While that reduces, boil the tagliatelle in salted water until just al dente. Reserve ½ cup of the starchy water.
Emulsify
- Add the lemon juice and zest, and then add the pasta directly from the pot to the sauce. Toss to coat. Add the Parmesan, cold butter, and a splash of pasta water, stirring constantly until a glossy emulsion forms. Season with salt and pepper.
Plate
- Twist the pasta onto plates with tongs, allowing the tomatoes to sit on top. Place the burrata in the centre, tear open to let the cream ooze out, then drizzle with olive oil and top with fresh basil and extra Parmesan.
Nutrition Guide
Nutrition Facts
Cherry Tomato Garlic Butter Burrata Pasta
Serving Size
300 g
Amount per Serving
Calories
575
% Daily Value*
Fat
21.4
g
33
%
Saturated Fat
10
g
63
%
Trans Fat
0.4
g
Cholesterol
44.2
mg
15
%
Sodium
331.5
mg
14
%
Potassium
204.8
mg
6
%
Carbohydrates
80.6
g
27
%
Fiber
6
g
25
%
Sugar
5.1
g
6
%
Protein
20.6
g
41
%
Calcium
199.2
mg
20
%
Iron
4.6
mg
26
%
* Percent Daily Values are based on a 2000 calorie diet.
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The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Storage Instructions
Store pasta (without burrata) in an airtight container for up to 2 days. Keep burrata separately and add fresh when serving.
Reheating Instructions
Reheat pasta gently in a pan with a splash of water or stock until glossy again. Add burrata and basil after reheating to preserve freshness.
Watch How To Make The Recipe
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