Cherry Tomato Burrata Pasta
Blistered cherry tomatoes and a garlic butter pan sauce, finished with cold butter whisked in at the end for that glossy, restaurant-style emulsion.
The pasta goes straight from the pot into the sauce, still carrying a bit of starchy water with it, which is what actually pulls everything together into that silky coating.
Torn burrata on top, oozing over the hot pasta, with fresh basil and extra parmesan to finish. This one’s best eaten fresh, not one for the freezer.
Cherry Tomato Garlic Butter Burrata Pasta
CHICKEN · DINNER · EASY
A glossy sauce, no cream required
Adding the butter cold rather than melted is what mounts the sauce into a silky emulsion instead of it splitting into an oily mess.
Blistering the tomatoes first and pressing them with a spoon releases their juices straight into the pan, building the base of the sauce before the wine or stock even goes in.
Torn burrata on top turns a simple pan sauce pasta into something that looks and eats like a restaurant dish.
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.
Why does the butter need to be cold at the end?⌄
Cold butter mounts into a glossy, silky emulsion as it's whisked through. Melted butter added the same way tends to split rather than bind with the sauce.
Can I use a different pasta shape?⌄
Yes, a long pasta like tagliatelle or linguine works just as well. Just make sure to carry a bit of the pasta water with it into the sauce, whichever shape you use.
Can I skip the wine?⌄
Yes, stock is a straightforward substitute and is already listed as the swap on the card. You'll lose a little acidity, so a touch more lemon juice helps balance it back out.
Can I use bocconcini instead of burrata?⌄
You can, though you'll miss out on that creamy centre oozing over the pasta, which is really the whole point of using burrata here.
