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Creamy Burrata Cherry Tomato Confit Pasta – Easy 20-Min Recipe

burrata cherry tomato confit pasta - featured image
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A quick and indulgent pasta dish featuring sweet, jammy confit cherry tomatoes and creamy burrata cheese, all tossed together in a garlic-infused olive oil sauce. Perfect for a weeknight dinner that feels special.

Ingredients

Scale
  • 2 pints (about 600g) cherry tomatoes
  • 1/2 cup (120ml) extra-virgin olive oil
  • 4–5 cloves garlic, smashed
  • A handful fresh basil leaves
  • 1 pound (450g) dried pasta (spaghetti, bucatini, or pappardelle recommended)
  • 2 balls (about 8 ounces or 225g total) burrata cheese, at room temperature
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste

Instructions

  1. Place a large skillet over medium-low heat. Add the olive oil and smashed garlic cloves. Let them sizzle gently for about 2 minutes until fragrant but not browned.
  2. Add the cherry tomatoes to the warm oil. Add a pinch of salt, red pepper flakes (if using), and a few basil leaves. Stir gently to coat. Let cook undisturbed for 10-12 minutes, until tomatoes are soft and wrinkled, swimming in reddish-gold oil. The oil should be gently bubbling, not boiling.
  3. While tomatoes confit, bring a large pot of generously salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  4. After about 12 minutes, check the tomatoes: they should crush easily when pressed with a spoon. If still firm, cook another 2-3 minutes.
  5. Remove the garlic cloves and basil leaves from the oil. Add the drained pasta directly to the skillet with the tomatoes and oil. Toss with tongs, adding splashes of reserved pasta water as needed (about 1/4 to 1/2 cup) to create a silky, emulsified sauce.
  6. Remove the skillet from heat. Tear the burrata into rough pieces and distribute over the hot pasta. Let sit for 30 seconds, then gently toss again to create creamy ribbons. Leave some larger chunks if desired.
  7. Taste and adjust seasoning with salt and pepper. Top with fresh basil leaves and a final drizzle of olive oil. Serve immediately.

Notes

Don’t rush the confit; low and slow is key. Reserve more pasta water than you think you need. Use room temperature burrata for best melting. Good quality olive oil makes a noticeable difference. Trust your senses—the tomatoes will tell you when they’re ready.

Nutrition

Keywords: burrata pasta, cherry tomato confit, quick pasta, easy dinner, creamy pasta, 20-minute meal, vegetarian pasta

Find it online: https://lenatable.com/creamy-burrata-cherry-tomato-confit-pasta-easy-20-min-recipe/