Pesto Pasta with Blistered Tomatoes and Burrata
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Pesto Pasta with Blistered Tomatoes and Burrata is a pasta recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 pound pasta
- 1 cup basil pesto, homemade or store-bought
- 2 balls burrata cheese, about 8 ounces total
- optional toppings: freshly-grated Parmesan, balsamic glaze, or chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 pints cherry or grape tomatoes, about 22 ounces
- 4 cloves garlic, minced or pressed
- ½ teaspoon crushed red pepper flakes, or more/less to taste
- ½ teaspoon fine sea salt
- ½ teaspoon freshly-ground black pepper
Method
Leave the pasta. Raise a large pot of generously-salted water to a boil. Tip in the pasta and cook until just al dente. Just before draining, reserve 1 cup of the starchy pasta water, then pour off the pasta.
Blister the tomatoes. While that cooks, as the pasta water is heating, heat the olive oil in a large sauté pan over a medium burner. Tip in the cherry tomatoes and cook for 7-10 minutes, stirring occasionally, until the skins begin to blister and a few of the tomatoes just start to split, but most still hold their shape.
Tip in the garlic and crushed red pepper flakes. Stir in the garlic, crushed red pepper flakes, salt and black pepper. Leave for 1 minute, stirring often, until the garlic is fragrant. Lift the pan from the heat until the pasta is ready.
Turn the pasta. Mix the cooked pasta with the pesto and toss until evenly combined, adding splashes of reserved pasta water if needed to loosen the sauce until it’s glossy and coats the pasta. Tip in the cooked tomato mixture to the pasta and very gently toss to combine.
Plate Move the pasta to serving bowls or a large platter. Tear the burrata over the top. Finish with any skippable toppings you love — freshly-grated Parmesan, a drizzle of balsamic glaze and/or fresh basil leaves — then serve while it is hot and enjoy!
