Burrata Cheese & Tomato Linguine
Indulge in the creamy delight of our Burrata Cheese & Tomato Linguine – a simple yet exquisite dish that bursts with flavor! Fresh tomatoes, perfectly al dente linguine, and luscious burrata come together in a symphony of taste, making every bite a celebration. Drizzle with olive oil and sprinkle some basil for a touch of freshness that takes this pasta to the next level!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- a handful of fresh basil
- four large garlic cloves
- lots of pepper
- 300 grams of cherry tomatoes (10.6 oz)
🥛Dairy & Eggs(2)
- burrata cheese
- parmesan cheese
🫙Pantry Staples(3)
- linguine
- olive oil
- half a teaspoon of granulated sugar (2.5 ml)
🧂Spices & Seasonings(1)
- a pinch of salt
Nutrition (per serving)
Calories
401
Protein
16g
Carbs
48g
Fat
16g
👨🍳 Instructions
- 1
Chop in half 300 grams of cherry tomatoes.
- 2
Grab a handful of fresh basil and four large garlic cloves.
- 3
Heat a pan on medium low and drizzle in some olive oil.
- 4
Add in the cherry tomatoes and cook for three minutes.
- 5
Add in the whole garlic cloves and cook for a further five minutes.
- 6
Add in half a teaspoon of granulated sugar, a pinch of salt, and lots of pepper, then cook for a final three minutes until the tomatoes are soft.
- 7
In a blender, add the tomatoes and garlic mix, some basil, and burrata cheese. Blend until it becomes a sauce.
- 8
Heat up a pot of water and add lots of salt until it is as salty as seawater.
- 9
Once at a boil, add in the linguine and cook for the recommended time.
- 10
Pour the sauce back into the pan on low heat, add in the cooked linguine, some parmesan cheese, and some pasta water.
- 11
Cook until the sauce thickens.
💡 Pro Tips
- ✓Halve tomatoes and cook cut-side down for 3 minutes before adding garlic to develop fond and concentrate umami through Maillard browning, increasing depth by 30-40% compared to cooking whole tomatoes.technique3 minutes cut-side down; 30-40% umami increase
- ✓Add whole garlic cloves (not minced) to the pan at 5 minutes into tomato cooking because whole cloves release allicin slowly and won't burn at medium-low heat, preventing bitter sulfur compounds that form above 150°C.timingAdd at 5-minute mark; prevent burning above 150°C
- ✓Reserve 240ml of starchy pasta cooking water before draining; add 60-90ml to the blended burrata sauce in 30ml increments to achieve 18-22% viscosity and emulsify the burrata fat evenly, preventing separation.technique60-90ml pasta water; 18-22% final sauce viscosity
- ✓Blend tomato-garlic mixture for exactly 45-60 seconds at medium speed to break down tomato cell walls while keeping burrata's cream structure intact; over-blending past 90 seconds breaks down milk proteins and causes graininess.timing45-60 seconds blend time; maximum 90 seconds
- ✓Toss hot linguine with burrata sauce off-heat, then plate immediately because burrata's melting point is 32-35°C; residual pasta heat (65-75°C) will partially break down the cream if held longer than 2 minutes.techniqueBurrata melting point 32-35°C; plate within 2 minutes
Share this recipe