Tomato Basil Burrata Pasta



For the Sauce:

34 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

12 balls burrata

23 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.