Burst Tomato Burrata Spaghetti: the Quick & Easy Recipe for a Summer Weeknight Dinner!
Is your fridge almost empty? Don't worry, Elpidio has got an excellent solution for you! With just tomatoes and spaghetti, you can create a culinary masterpiece that’s perfect for any meal: Tomato Burrata Spaghetti! This dish, featuring succulent baby plum tomatoes and creamy burrata, is ideal for a quick weeknight dinner or a special weekend lunch. It's special because of its simplicity and the rich, fresh flavors that come together effortlessly. The combination of the sweet tomatoes, fragrant garlic, and the luxurious burrata will leave everyone at the table raving. Plus, with a handful of fresh basil and a drizzle of extra virgin olive oil, this recipe transforms humble ingredients into a delightful, restaurant-quality experience.
What is Tomato Burrata Spaghetti?
This simple yet exquisite pasta dish, featuring tomatoes and burrata, draws its roots from the rich culinary traditions of Southern Italy. Pasta al pomodoro, a classic staple in Italian cuisine, celebrates the use of fresh, local ingredients, particularly ripe tomatoes. The addition of burrata, a creamy cheese from the Puglia region, elevates the dish to new heights. Burrata itself has a storied history, originating in the early 20th century as a way to utilize leftover mozzarella curds and cream. Combining these elements, this dish embodies the essence of Italian cooking—simplicity, quality, and an unwavering dedication to flavor. Its enduring appeal lies in its ability to transform everyday ingredients into a luxurious and comforting meal.
Tips for The Best Tomato Burrata Spaghetti
- Use ripe, sweet baby plum tomatoes for the best flavor. Their natural sweetness and juiciness will enhance the sauce, making it rich and delicious. If baby plum tomatoes aren’t available, cherry tomatoes or grape tomatoes are good substitutes.
- Cook the spaghetti until it’s “al dente,” meaning it should be firm to the bite. Overcooked spaghetti can become mushy and won’t hold the sauce as well. Be sure to follow the package instructions for cooking times and taste-test a strand a minute or two before the recommended time.
- Smashing the garlic cloves before adding them to the pan releases more flavor compared to mincing. It also allows the garlic to infuse the oil with its aromatic properties without burning quickly, giving the sauce a more robust flavor.
- Adding a bit of pasta water to the sauce helps to thicken it and ensures the spaghetti absorbs more of the sauce, enhancing the overall taste. The starchy pasta water helps bind the sauce to the spaghetti, creating a cohesive dish.
- This dish is best enjoyed fresh off the stove. The contrast between the warm spaghetti and tomatoes with the cool, creamy burrata is part of what makes it so delightful. Serve immediately to preserve the texture and flavor of the ingredients.
Can I Use a Different Type of Pasta?
Yes, of course! Penne, fettuccine, or linguine work well, but choose a pasta that holds the sauce effectively for the best results.
Can I Use Cherry Tomatoes Instead?
Yes, cherry tomatoes can be used instead of baby plum tomatoes. They are similarly sweet and juicy, making them a great substitute in the recipe.
What Can I Use Instead of Burrata?
Mozzarella or fresh ricotta can be used instead of burrata. They provide a creamy texture and mild flavor that complement the dish well.
Can You Eat the Skin of Burrata?
Yes, you can eat the skin of a burrata. It is made of mozzarella and is completely edible.
Can I Make These Ahead of Time?
Yes, the sauce can be made ahead of time and stored in the refrigerator. However, cook the pasta and assemble the dish just before serving to ensure the best texture and flavor.
More Recipes for Summer Weeknight Dinners
How to Store Tomato Burrata Spaghetti
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, and add fresh basil and a drizzle of olive oil before serving.
Ingredients
How to Make Tomato Burrata Spaghetti
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Start by heating a drizzle of olive oil in a pan. Smash some garlic cloves and throw them in, flavoring the oil.
Start by heating a drizzle of olive oil in a pan. Smash some garlic cloves and throw them in, flavoring the oil.
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Now, slice your baby plum tomatoes and add them to the pan. Salt them and let them sauté.
Now, slice your baby plum tomatoes and add them to the pan. Salt them and let them sauté.
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In the meantime, cook the spaghetti in salted boiling water. Remove the garlic from the pan. Add a bit of pasta cooking water to the tomatoes pan.
In the meantime, cook the spaghetti in salted boiling water. Remove the garlic from the pan. Add a bit of pasta cooking water to the tomatoes pan.
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Strain your pasta "al dente" and add it to the tomatoes, chopping a bit of basil with your hands and sprinkling it on top. Mix well, and add some more pasta water to help the sauce cling to the spaghetti.
Strain your pasta "al dente" and add it to the tomatoes, chopping a bit of basil with your hands and sprinkling it on top. Mix well, and add some more pasta water to help the sauce cling to the spaghetti.
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Plate the spaghetti and add the tomatoes on top. Finally, cut the burrata cheese.
Plate the spaghetti and add the tomatoes on top. Finally, cut the burrata cheese.
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Add a spoonful on top of the spaghetti and then season with black pepper.
Add a spoonful on top of the spaghetti and then season with black pepper.
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Finish with a little bit more of olive oil and enjoy while still fresh off the heat!
Finish with a little bit more of olive oil and enjoy while still fresh off the heat!
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