My, oh my, this Tomato Basil Burrata Pasta is what I consider summertime pasta perfection! All my favorite things on one plate…fresh ripe summer tomatoes, sweet basil, and one of my favorite cheeses…burrata. So, so good!
I decided to take this Tomato Basil Burrata Pasta over the top and spooned a little of my favorite pesto on it! Major yummmmm! I wrote about this fresh no cook tomato sauce several years ago. It’s my go to summer sauce! The recipe below is pretty much the same recipe but I swapped out the fresh parmesan for burrata and indulged in regular pasta instead of zucchini noodles.Print
Tomato Basil Burrata Pasta
For the Sauce:
3–4 ripe tomatoes, diced*
1 bunch basil, chopped
2 cloves garlic, minced
1/4 C. olive oil**
salt & pepper to taste
For the Pasta:
1 lb. spaghetti pasta
1–2 balls burrata
2–3 Tbls. Pesto to drizzle on top (opt.)
Cook pasta according to package directions. While pasta is cooking, make the sauce.
Dice tomatoes and put in bowl. Add the basil, garlic, olive oil and salt & pepper to taste. If desired, heat gently in a saucepan a few minutes just to warm. No need to cook the tomatoes.
Add pasta to serving dish, top with sauce and burrata (you can pull the burrata apart into pieces if you want). Drizzle warmed pesto over top, if desired.
*You can use a few larger tomatoes or a bunch of smaller ones like in the picture above. I like to squeeze out the seeds and excess liquid so it doesn’t get too watery.
**I don’t measure, just drizzle some olive oil until it looks right… use as much or as little as you like.