Cherry Tomato and Burrata Pasta with Basil and Lemon

Cherry Tomato Garlic Butter Burrata Pasta

Pasta

• 300g (10.5oz) – Fettuccine or Linguine
• 1 Tbsp (20ml) – Extra Virgin Olive Oil
• 2 Tbsp (28g) – Unsalted Butter, Divided
• 4 – Garlic Cloves, Thinly Sliced
• ½ tsp (1g) – Dried Chilli Flakes
• 200g (7oz) – Cherry Tomatoes, Halved
• ¼ Cup (60ml) – Dry White Wine or Chicken or Veg Stock
• ½ – Lemon, Juice & Zest
• ⅓ Cup (40g) – Parmesan Cheese, Grated
• Pasta Water
• Salt & Pepper

Toppings

• 2 – Whole Burrata
• Fresh Basil Leaves
• Parmesan Cheese

Start The Tomatoes

• Heat the olive oil in a large pan over medium heat. Place the cherry tomatoes cut-side down, season with salt, and cook 3–4 minutes until blistered. Gently press them with a spoon to release their juices.

Build The Garlic Butter Base

• Add 1 Tbsp of butter, the sliced garlic and chilli flakes. Cook for 1–2 minutes until fragrant and lightly golden.

Deglaze

• Pour in the white wine or stock, scrape any browned bits from the pan and simmer 2–3 minutes until reduced by half.

Cook The Pasta

• While the sauce reduces, boil the pasta in salted water until just al dente. Reserve about ½ cup of the starchy pasta water before draining.

Emulsify

• Add the lemon juice and zest, then transfer the hot pasta straight into the sauce. Toss to coat, then add the Parmesan, the remaining cold butter and a splash of pasta water. Stir constantly until a glossy emulsion forms. Season with salt and pepper to taste.

Plate

• Twirl the pasta onto plates so the tomatoes sit on top. Place a whole burrata in the centre, tear it open to let the creamy interior spill over, then drizzle with olive oil and finish with fresh basil and extra Parmesan.