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Summer Spaghetti with Tomatoes and Burrata
5 from 15 votes

Summer Spaghetti with Tomatoes and Burrata

Summer Spaghetti with Tomatoes and Burrata features al dente spaghetti topped with a sautéed mixture of bursting cherry tomatoes, garlic, shallot, and a hint of red pepper flakes. The dish is finished with creamy burrata cheese and fresh torn basil, combining fresh, tangy, and rich flavors with a variety of textures.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 12 ounces spaghetti
  • 3 tablespoon extra-virgin olive oil divided
  • 1 pound cherry tomato
  • 4 cloves garlic minced
  • 1 shallot minced
  • ¼ teaspoon red pepper flakes crushed
  • 2 teaspoons red wine vinegar
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 8 ounces burrata cheese
  • 1 cup basil torn fresh leaves

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in 1 teaspoon olive oil; set aside.
  2. Heat remaining 3 tablespoons olive oil in a large skillet over medium high heat. Add tomatoes, garlic, shallot and red pepper flakes. Cook, stirring occasionally, until the tomatoes begin to burst and have softened, about 5 minutes.
  3. Remove from heat. Stir in red wine vinegar; season with salt and pepper, to taste.
  4. Serve spaghetti immediately with tomato mixture, topped with burrata and basil.