Creamy Burrata Tomato Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the shell pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2: Heat the olive oil in a large skillet or shallow Dutch oven over medium heat.

Step 3: Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Step 4: Add the cherry tomatoes, salt, black pepper, and Italian seasoning. Cook for 8 to 10 minutes, stirring occasionally, until the tomatoes soften and begin to burst.

Step 5: Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.

Step 6: Pour in the heavy cream and stir until the sauce becomes smooth and creamy.

Step 7: Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss everything together until the pasta is fully coated in the sauce.

Step 8: Sprinkle in the Parmesan cheese and continue stirring until melted and combined.

Step 9: Tear the burrata cheese into pieces and place it over the warm pasta.

Step 10: Garnish with fresh basil leaves and additional cracked black pepper before serving.

Storage and Reheating Tips

Store leftover Creamy Burrata Tomato Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or cream to loosen the sauce. For the best texture and flavor, add fresh burrata after reheating rather than storing it mixed into the pasta.