Summer Tomato Pomodoro with Burrata

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I've been wanting to post this recipe for a long time (like over 2 years), but I'm finally getting around to it. The sauce is simple; so simple that I never had the recipe written down. When I decided I wanted to share it with the world I realized I need to write down the recipe and test and re-test until I felt like it had the correct ratios and instructions to send to the masses.

I love this summer tomato pomodoro with burrata because let's face it, summer tomatoes are ALWAYS superior. But in reality, you can make this any time of year. Cherry (or grape) tomatoes are usually pretty decent year round, so you can get a taste of summer freshness even in the dead of winter.

It comes together so quickly and is such a light but hearty meal that will make you really want to ask for seconds. It is perfect for busy weeknights, but it actually is so beautiful and feels elegant with the burrata that I would not hesitate to serve this to guests or for a special date night.

Feel free to use any kind of pasta you'd like. While testing it, I used both linguine (which is what I traditionally would use) and rigatoni, and they both worked really well. So whatever you have on hand will do just fine.

I hope you enjoy this simple, fresh, and delicious pasta as much as I do!

P.S. If you've been following along on my Instagram (@slo_cooker) lately, you may have seen my husband's and my summer adventure which we've dubbed the Summer of Hanks. We decided to pick 1-2 Tom Hanks movies each week, all summer long and I'm making food that pairs with each movie. This Summer Pomodoro paired perfectly with our recent viewing of A League of Their Own. This is one of my top 5 favorite movies of all time and I never tire of it. If you've ever seen it, you know there is a character they lovingly call Betty Spaghetti. So this is my ode to Betty, A League of Their Own, and the American treasure that is Mr. Tom Hanks. #summerofhanks #tomhanks

Summer Pomodoro with Burrata
Makes ~ 2 servings
Prep time: 2 minutes | Cook time: 15-20 minutes

Click the file below to download and print the recipe

Summer Pomodoro with Burrata

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I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.

Ingredients:

• 1 pint of cherry or grape tomatoes*

• 1 garlic clove, minced (or 1/2 tsp. jarred minced garlic)

• 1.5 TB tomato paste

• 1/4 tsp. salt and pepper (plus more to taste)

• 1 tsp. sugar (or to taste)

• 2-3 oz. reserved pasta water

• 1/2 lb. linguine (or pasta of choice)

• 2-3 TB. grated parmesan cheese (to taste)

• 6 basil leaves, cut into thin ribbons or torn into small pieces

• 4 oz. ball of burrata cheese

Directions:

1. Bring water to boil in a large stock pot, salt water, and cook the pasta according to the instructions on the package. Be sure to reserve 3 oz. of cooking water if you need to drain the pasta before the sauce is ready.

2. In a medium saucepan, heat 1.5 tsp. of olive oil over medium-low heat. You'll want enough surface area in your pan for a single layer of the tomatoes. Add the tomatoes and stir them around to coat them in oil then cover and cook on low, stirring occasionally. Continue to cook until the tomatoes start to blister and you're able to smash them to release the juices using the back of a wooden spoon. Don't rush this step.

3. Once all of the tomatoes are smashed, add the garlic, salt, pepper, and sugar and stir continuously for 30-60 seconds until the garlic becomes fragrant.

4. Add the tomato sauce and stir to incorporate with the juice of the cherry tomatoes to make a sauce, about 2 minutes. Check for seasoning and add more salt, pepper, and/or sugar** as needed.

5. Add the cooked pasta directly into the sauce and toss to coat in the sauce. Add the parmesan cheese and 1 ounce of the reserved pasta water and toss again to melt the cheese and coat the pasta in the sauce. Add more pasta water as needed to loosen the sauce and make it coat the pasta. Pro tip: Use tongs for long-strand pasta and a large plastic or wooden spoon for short-cut pasta.

6. Divide the pasta between 2 bowls or plates, sprinkle basil over top. Gently pat the burrata dry with a paper towel then using your hands, break it apart and divvy between to the two plates, dotting pieces all over the pasta. Finish with a pinch of salt and a little drizzle of olive oil if you'd like (optional) and enjoy!

*Recipe notes + Variations*

*You can use regular tomatoes instead of cherry/grape. You will need about 2 medium size tomatoes and cut them into about 1/2 inch pieces. Add everything to the hot pan with olive oil (seeds and juice included), cook for a minute or two on low heat then move on to step 3.

**The purpose of the sugar is to tame the acidity of the tomatoes. Some tomatoes are more acidic than others so the amount of sugar you will need will vary. If you taste it and it tastes tart, add a little more sugar. The amount of sugar you are adding is nominal so don't worry about that.

Feel free to use any type of pasta you'd like. I used to only make this with linguine, but when testing the recipe, I also used rigatoni and it turned out great. Angel hair, spaghetti, linguine, fettuccine, rigatoni, penne, fusilli, radiatori, and garganelli are all great options.