This creamy cherry tomato and burrata pasta combines roasted tomatoes, shallots, and garlic blended into a luxurious sauce, finished with fresh burrata cheese for richness and depth. The dish delivers restaurant-quality flavor with minimal ingredients and effort.
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Peel the shallot and cut it in half lengthwise.
Remove the cherry tomatoes from the vine and slice them in half.
Heat a generous amount of olive oil in a large skillet over medium heat.
Add the shallot halves and whole garlic cloves to the hot oil. Sauté slowly until they begin to turn golden brown.
Add the halved cherry tomatoes to the skillet.
Season with salt, red pepper flakes, and freshly ground black pepper. Stir to combine.
Cook, stirring occasionally, until the tomatoes have broken down and released their juices, forming a thick sauce.
Transfer the entire contents of the skillet (tomatoes, shallots, garlic, and oil) to a blender.
Add the ball of burrata to the blender.
Blend on high speed until the sauce is completely smooth and creamy.
Bring a large pot of generously salted water to a boil. Cook the fusilli pasta according to package directions until al dente.
While the pasta cooks, pour about half of the blended sauce back into the skillet and warm over low heat.
Using a slotted spoon, transfer the cooked pasta directly from the pot to the skillet with the sauce.
Stir well to coat the pasta completely in the creamy sauce.
Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.
Store cooled pasta in an airtight container up to 2 days; reheat gently on the stovetop with a splash of water or pasta water. The sauce can be made and refrigerated up to 3 days before cooking pasta and adding fresh burrata.
Yes. Roast the tomatoes, shallots, and garlic, then blend and cool completely before refrigerating up to 3 days. Reheat gently over low heat before tossing with pasta and fresh burrata.
Fusilli is ideal as shown in the recipe, but rigatoni, penne, or fettuccine also work well to catch the creamy sauce.
Fresh mozzarella or ricotta can replace burrata, though burrata's creaminess is distinctive. Stir in just before serving to maintain texture.
Roast until skins blister and begin to split, about 25–30 minutes at 200°C (400°F). They should be soft and caramelized, not dry.
Yes, use drained canned cherry tomatoes, but reduce roasting time to 15–20 minutes and skip added liquid since canned tomatoes release water.
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