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.
Cherry Tomato Garlic Butter Burrata Pasta
Ingredients
Pasta
- 300 g Fettuccine
- 15 ml Extra Virgin Olive Oil
- 28 g Unsalted Butter Divided
- 4 Garlic Cloves Sliced
- 1 g Dried Chilli Flakes
- 200 g Cherry Tomatoes Halved
- 60 ml Dry White Wine Substitute with Stock
- ½ Lemon Juice & Zest
- 40 g Parmesan Cheese Grated
- Pasta Water
- Salt & Pepper
Toppings
- 2 Whole Burrata Drained
- Fresh Basil Leaves Garnish
- Parmesan Cheese Grated
Method
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.
Chef's Tips
Add the butter cold at the very end, not melted in with the garlic — cold butter is what mounts into a glossy, silky emulsion when whisked through; melted butter added the same way tends to split rather than bind.Reserve the pasta water before draining, and don't let the pot run dry before you get to it — the starch in it is what pulls the sauce together into an emulsion, and there's no substitute for it once the pasta's already drained.Add the pasta straight from the pot into the sauce rather than draining and setting it aside — carrying a little of that starchy water with it helps the sauce cling to each strand instead of pooling at the bottom of the pan.
Storage & Reheating
This dish is best fresh. If needed, store pasta (separately from burrata) in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water or stock. Add fresh burrata when serving.
Serving 300gCalories 575kcalCarbohydrates 80.6gProtein 20.6gFat 21.4gSaturated Fat 10gTrans Fat 0.4gCholesterol 44.2mgSodium 331.5mgPotassium 204.8mgFiber 6gSugar 5.1gCalcium 199.2mgIron 4.6mg
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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