20-Minute Burst Cherry Tomato Pasta with Burrata
Servings: 4
Make this tasty & flavourful Burst Cherry Tomato Pasta in just 20 minutes! So easy to make, top with burrata to make this dish extra special.
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Ingredients
- 225 g (1/2 lb) mafalda pasta, cooked
- 1/2 cup reserved pasta water
- 1/4 cup extra-virgin olive oil
- 2 pints cherry tomatoes
- 6 garlic cloves, thinly sliced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt
- 1/4 tsp chili flakes
- 1 ball burrata cheese
- fresh basil, ground pepper and olive oil for garnish
Instructions
- Cook the pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Save 1/2 cup pasta water and then drain the pasta and set aside.
- While the pasta cooks, start the sauce. In a pot with a lid, heat oil over medium-high heat. When the oil is hot, turn to medium heat and add the tomatoes and cover the pot with a lid. Cook on medium heat for about 5 minutes until the tomatoes just start to burst.
- When the tomatoes are starting to burst, add the sliced garlic, dried oregano, dried thyme, salt, pepper and chili flakes. Keep at a simmer and cook stirring often for about 6-8 minutes until the tomatoes start to break down, crush most of the tomatoes with the back of a spoon or fork, leaving a few uncrushed.
- Add the cooked pasta to the cherry tomato sauce along with 1/2 cup reserved pasta water. Cook and gently toss the pasta for 1-2 minutes until the noodles are fully coated in the sauce.
- Remove from the heat and serve in a big bowl, tearing the burrata ball overtop of the pasta. Garnish with fresh basil, fresh ground pepper and a drizzle of extra-virgin olive oil. Serve into bowls, making sure each serving gets some of the burrata.
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