Tomato and Burrata Linguine is the simple dinner that you need.
This recipe is inspired by one of my favorite dishes at Speck Italian – if you’re in Columbus and haven’t gone yet, check them out!
Tomato and Burrata Linguine is perfect for a crowd. It has minimal ingredients and the presentation is beautiful every time!
I like serving this for a large group because it’s easy to make and all of the ingredients are available year round.
P.S. If you’re new to entertaining and don’t know where to start – check out my entertaining tips and tricks.
My favorite part about this recipe is the burrata that each serving gets on the top of their pasta. It never gets old. You can find burrata at Trader Joe’s or Aldi if you’re lucky.
- 2 tbsp olive oil
- 2 packages chopped cherry tomatoes
- 1 tsp salt
- 1 tsp pepper
- 4 cloves garlic, chopped
- 1 lb linguine
- 4-6 balls of burrata cheese
- fresh basil
Tomato and Burrata Linguine Directions
Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 7 minutes.
While linguine is cooking, heat olive oil on medium heat in a large skillet. Add your cherry tomatoes and let them cook for 2 minutes, stirring frequently. Add in your salt, pepper, and garlic.
Cook for another 8 minutes or until the tomatoes start to look blistered. You want the tomatoes to be blistered so the juice starts to create a sauce.
Before draining your pasta, scoop a large mug-ful of pasta water and set aside.
Add your drained pasta to the pan and stir well.
Next, add your reserved pasta water 2 tbsp at a time to let the sauce thicken.
After everything is mixed together, plate your pasta and top with fresh burrata cheese and lots of fresh basil. Mangia!