Pasta Rice Potato/ Vegetarian/ World food

Creamy Burrata and Cherry Tomato Pasta

Name: Creamy Burrata and Cherry Tomato Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 320 g of pasta; 500 g of cherry tomatoes; 1 garlic clove; 4 basil leaves; Salt; Pepper; Olive oil; 150 g of burrata

Hello friends,

Stop whatever you’re doing right now—I have something super important to share with you. Just a heads up, it’s kind of insane!!

Here are my creamy burrata and cherry tomato pasta!

3 ingredients for a totally crazy recipe!

Honestly, I wouldn’t be surprised if this recipe went viral on social media (and I’d be thrilled if it did!!) because it’s so indulgent, super easy to make, quick to prep, with just 3 ingredients (not counting olive oil and garlic), and inexpensive! I really believe it checks a lot of boxes for what we’re all looking for right now!

5 minutes to whip up your creamy burrata and cherry tomato pasta

To be totally transparent, I don’t think you’ll need more than 5 minutes of prep time to make my creamy burrata and cherry tomato pasta, and about ten minutes of cooking time. That might vary slightly depending on the type of pasta you choose—some take a bit longer.

A quick note about burrata—my passion! 😉

Burrata is a traditional Italian fresh stretched-curd cheese from the region of Puglia, made from mozzarella filled with cream.

Its earliest known origins date back to the early 20^th century in the Murge area of Puglia, near Andria, in southern Italy. After heavy snowfall during the harsh winter of 1956 prevented local dairy farmers from delivering their milk to the usual creameries, Italian farmer Lorenzo Bianchino decided to save his milk by crafting this artisanal local product: a pouch of mozzarella (stretched curd) filled with cream (a variation of *stracciatella di bufala*), tied with edible raffia. The local, then national, and eventually global success of this cheese led him to continue and grow production with neighboring farmers. Originally made with buffalo milk, burrata is now most commonly made with cow’s milk. (source Wikipedia)

My tip for choosing the right pasta

As for pasta, I went with conchiglioni—I thought their size and shape worked great for this recipe. But feel free to use spaghetti, linguine, fusilli, or even maccheroni! With pasta, the options are almost endless! 😉 Which one will you choose?? Let me know in the comments. 😉

My trick for lowering the glycemic index

Here’s a little trick for those of you who want to better manage your blood sugar: did you know that if you cook pasta, let it cool, and then reheat it, it will have a lower glycemic index? Good to know…

A versatile recipe

You can also make this recipe with eggplant. In that case, I recommend roasting them in the oven like in my roasted eggplant, quinoa and yogurt recipe, or frying them (quicker, but a bit greasier).

More pasta recipes—some of my favorites

Before I give you the list of kitchen tools you’ll need for the recipe, here are a few of my favorite pasta recipes already on the blog:

Tomato and vodka pasta (so easy and absolutely delicious!)
Pasta with green asparagus pesto and shrimp (a truly indulgent dish!)
Spring minestrone (pasta, veggies, a burst of flavor…)
Shrimp pad thai (a little Asian twist)

Of course, there are plenty more recipes on the blog, so don’t hesitate to look around…

Necessary utensils:

A large pot (for the pasta),

A paring knife,

A blender (or immersion blender),

And a sauté pan.

There you have it—quick and easy recipe also means very little equipment! 😉 Now let’s dive into making my creamy burrata and cherry tomato pasta!

The recipe, Chef!

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