Description
This fresh Tomato Basil Pasta is a wonderful dinner recipe that comes together in just 20 minutes, featuring bursting cherry tomatoes, fragrant basil, lemon zest, and creamy burrata cheese.
Ingredients
Scale
- ½ pound bucatini pasta (or spaghetti or linguini)
- 4 to 5 cups heirloom cherry tomatoes (about 24 ounces)
- ¼ cup extra virgin olive oil (plus more for drizzling)
- 4 cloves garlic, minced
- ½ cup fresh sliced basil (plus more for garnish)
- Salt and pepper to taste
- Lemon zest from 1 lemon
- Burrata cheese (made with microbial rennet)
Instructions
- Step 1: Cook the pasta according to package directions in generously salted water. Reserve 1 cup of the pasta water for later just in case. Drain and run the pasta with cold water to stop the cooking process. Set aside.
- Step 2: In a large skillet, heat ¼ cup of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the cherry tomatoes. Cook for about 5-6 minutes until they start bursting, stirring occasionally.
- Step 3: Toss the blistered tomato sauce with the cooked bucatini pasta, adding some of the reserved pasta water little by little as needed until incorporated.
- Step 4: Add the sliced basil and toss to combine. Season with salt and pepper to taste.
- Step 5: Add a few extra drizzles of olive oil. Finish with more basil on top and fresh lemon zest. Serve with burrata cheese.
Notes
For the best results, serve this dish immediately. If preparing in advance, it can be stored in the fridge for up to 2 days; reheat with a drizzle of olive oil. Poking tomatoes with a paring knife can help them burst faster.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 5 g
- Sodium: 166 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 35 mg