Creamy Tomato Pasta

Name: Creamy Tomato Pasta (5 ingredients)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound pasta ( such as bucatini, spaghetti, linguine, or rigatoni); 2½ pints cherry tomatoes; 5 tablespoons extra virgin olive oil; 5 garlic cloves (smashed); 8 ounces burrata (2 small balls, at room temperature); ¼ to ½ cup reserved pasta water; ½ cup packed fresh basil leaves; Kosher salt; Freshly cracked black pepper

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This Creamy Tomato Pasta is a delicious 30 minute pasta recipe perfect to make all year long. The tomatoes simmer on the stovetop until sweet and jammy, then are blended with burrata for a creamy, luscious tomato sauce that will have everyone asking for seconds.

If there’s any pasta that my family asks for over and over, it’s this Creamy Tomato Pasta. The sauce is so simple, just cherry tomatoes, garlic, olive oil, and burrata, but it tastes like you’ve been simmering it on the stove for hours.

When I developed this recipe, I wanted to make sure it was effortless to assemble with just a skillet and a pasta pot. It takes minimal equipment and keeps clean-up a breeze, which I find makes cooking so much more enjoyable. If you love a comforting pasta dish, my Baked Rigatoni and Sausage and Marry Me Tortellini are two others to try.

Creamy tomato pasta made with cherry tomatoes, burrata, garlic, and basil served in a white pasta bowl.

Table of Contents

Why You’ll Love this Recipe

5-ingredient pasta recipe. Simple is often best and that is exactly what this creamy tomato pasta recipe is!
Easy to customize. Add a protein, veggies, make it spicy….there are endless ways to make this your own.
Quick to prepare. This is a dinner that’s fast enough to make on a busy weeknight, but elegant enough to also prepare when entertaining.

Ingredients

Pasta: I love to use bucatini, spaghetti, linguine, or rigatoni.
Cherry tomatoes: The perfect tomato to use since they are sweet all year round.
Extra virgin olive oil: Cooking oil for the recipe, choose a high quality brand.
Garlic cloves: I lightly smash these to infuse the sauce with flavor.
Burrata: Adds a light cheese flavor and so much creaminess.
Reserved pasta water: This is liquid gold, always be sure to reserve some of this for binding the sauce.
Fresh basil leaves: Adds bright and fresh flavor.
Kosher salt: Season the pasta water and the pasta sauce well for the brightest flavor.
Freshly cracked black pepper: Compliments the tomatoes nicely.

How to Make Creamy Tomato Pasta

Heat the olive oil in a large skillet over medium heat. Add the smashed garlic and cook for 2–3 minutes, until fragrant but not browned.
Add the cherry tomatoes and season generously with kosher salt and freshly cracked black pepper. Cook over medium heat for 12–15 minutes, stirring occasionally, until the tomatoes have burst and become soft and jammy. Add 1–2 tablespoons of water as needed if the pan becomes dry.

Cherry tomatoes and garlic simmering in a skillet before blending into a creamy tomato pasta sauce.

While the tomatoes cook, bring a large pot of generously salted water to a boil. Cook the pasta until al dente, reserving ¼ to ½ cup of the pasta water before draining.
Remove the skillet from the heat and let the tomato mixture cool for 5–7 minutes, or until it’s safe to transfer to a blender.
Transfer the tomato mixture, basil, and burrata to a blender. Blend until smooth, adding 1–2 tablespoons of the reserved pasta water at a time until the sauce is silky and smooth.

Creamy tomato pasta sauce made with blended cherry tomatoes, burrata, garlic, and basil in a white skillet.

Return the sauce to the skillet over low heat. Add the cooked pasta and toss until evenly coated.

Bucatini tossed in a creamy tomato pasta sauce made with fresh cherry tomatoes, burrata, garlic, and basil.

Divide among bowls and finish with freshly cracked black pepper, fresh basil if desired, and a drizzle of extra virgin olive oil.

Expert Tips

Cook the garlic first in the oil to infuse the base of the pasta. This is a true Italian technique. I smash the garlic cloves to release their essence and cook them in olive oil to form the foundation of the sauce.
Be patient when cooking the tomatoes. It will take them a minute to burst and cook down, but this is the key to a delicious sauce. You want them to reduce long enough that the texture becomes jammy and their flavor is sweet.
Always reserve the pasta cooking liquid. This is how pro restaurant chefs and true Italians make a delicious sauce every single time. It helps the sauce to bind and also become silky in texture.
Swap cherry tomatoes for ripe tomatoes. If it’s peak tomato season, you can dice up regular, ripe tomatoes and cook them instead. I just like to remove the seeds before cooking.
Add a protein if desired. You can easily add shredded rotisserie chicken, ground chicken, or top with one of my famous chicken cutlets.

Storage

Store any leftover creamy tomato pasta in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until just warmed through.

It’s best to enjoy this pasta immediately, so I wouldn’t recommend freezing it or making it too far in advance of eating.

FAQs

What other creamy ingredients can I use for this pasta?

Swap the burrata cheese for some heavy cream or half and half if you desire.

Can I add other cheeses to creamy tomato pasta?

Of course, you can easily garnish with grated parmesan or pecorino cheese.

What vegetables would be delicious to add to this pasta?

I would recommend a leafy green, like spinach or Swiss chard. You could also saute carrots or red bell peppers until tender and blend them into the sauce.

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