Burrata Pasta With Blistered Tomatoes
This upscale burrata pasta with tomato, fresh basil, and balsamic vinegar comes together in under 20 minutes for a quick and easy date night dinner.
Ingredients
- 8 ounces pasta shells
- 16 ounces sweet grape tomatoes
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ½ cup dry white wine sauvignon blanc or pinot grigio
- ½ teaspoon fresh basil finely chopped
- 2 pinches sea salt
- 3½ teaspoons extra virgin olive oil divided
- 1 teaspoon balsamic vinegar of modena plus extra for drizzling
- 4 ounces burrata
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions.
- Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add tomatoes and minced garlic, then stir gently to combine. Cook until tomatoes are lightly blistered, about 2 to 3 minutes, shaking the pan occasionally to turn the tomatoes over. Their skins should be soft and wrinkly and the juices should just be starting to release.
- Add the white wine, lower heat to a simmer and scrape the bottom of the pan with a wooden spatula to release any burnt-on bits of garlic. Stir in fresh chopped basil and sea salt and simmer for just a few minutes, until fragrant.
- Add ½ tsp of the extra virgin olive oil and 1 teaspoon balsamic vinegar. Stir gently to combine and remove from heat.
- Drain the cooked pasta and toss with 1 tablespoon of the extra virgin olive oil. Then, transfer the cooked pasta to the skillet and gently toss to combine.
- Portion out the pasta into serving dishes. Top each plate with a few dollops of burrata, a generous drizzle of balsamic vinegar, and fresh basil leaves. Serve immediately.
Notes
Pasta shells: Shells are the best pasta shape for this recipe - we tested a few different kinds to figure this out! They fill up with a delicious medley of sauce, tomatoes, burrata, and balsamic for tons of flavor in every bite.
Deglazing: The white wine is used to deglaze the pan, which means the caramelized bits of garlic and tomato stuck to the pan will release. This adds extra flavor to the sauce and keeps these ingredients from burning. The flavor of your wine will come through, so make sure to use a wine you'd actually enjoy drinking - read more about this in our blog post above!
Fresh basil: The fresh basil leaves are more than just a garnish in this recipe. They make a huge difference and add tons of flavor to this dish!
Serving suggestions: We highly recommend serving this dish with a side of fluffy, fresh bakery bread - you can use it to soak up any extra sauce or cheese on your plate once the pasta is gone! Pair this pasta with your favorite wine and a side salad for an elegant date night at home. Or, make it for a summer dinner party, paired with a bright and refreshing limoncello spritz.
Mise en place: The tomatoes and sauce cook quickly, so make sure to have all of your ingredients ready to go before you start cooking (known as mise en place). This will help you time everything appropriately.
Recipe timing: You don’t want the tomatoes to simmer in the wine for too long (trust us, wine-infused tomatoes aren’t as tasty as you might think), so wait to start cooking them until the pasta is almost done boiling. Or, if you don’t want to stress, start them once the pasta has already been boiled and drained.
Nutrition
Serving: 1serving | Calories: 743kcal | Carbohydrates: 95g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 410mg | Potassium: 836mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2287IU | Vitamin C: 31mg | Calcium: 353mg | Iron: 2mg
