Creamy Tomato Pasta (5 ingredients)
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.
Equipment
- large skillet
- Large Pot
- Blender
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
Instructions
- 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.
- 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.
- Return the sauce to the skillet over low heat. Add the cooked pasta and toss until evenly coated.
- Divide among bowls and finish with freshly cracked black pepper, fresh basil if desired, and a drizzle of extra virgin olive oil.
Notes
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.
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.
Nutrition
Serving: 1servingCalories: 777kcalCarbohydrates: 98gProtein: 28gFat: 34gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 40mgSodium: 40mgPotassium: 922mgFiber: 6gSugar: 10gVitamin A: 2002IUVitamin C: 69mgCalcium: 369mgIron: 4mg
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