Pasta with cherry tomatoes and burrata, the recipe for a quick, playful and indulgent first course suitable for everyone. The Pasta with burrata stracciatella and pan roasted cherry tomatoes (confit) is an easy first course and very flavorful, with typically Mediterranean flavors! Made with pasta (preferably bronze-drawn) and tossed with pan-sautéed cherry tomatoes, pasta with burrata and cherry tomatoes is creamy and delicious and comes together in no time. The flavor is delicate yet savory and the creaminess is unmatched, and I assure you that in very little time you’ll prepare one of the best pasta dishes ever! Want to make pasta with burrata and cherry tomatoes yourself? Let’s go to the kitchen — but before you run to the stove, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients to make pasta with cherry tomatoes and burrata
- 2 3/4 cups cherry tomatoes
- 1 clove garlic (or a pinch of garlic powder)
- to taste salt
- to taste extra virgin olive oil
- 1 pinch dried oregano
- 1/2 teaspoon sugar
- to taste basil
- 12 oz pasta
- 9 oz stracciatella (from burrata)
Tools
- Pot
- Pan
Steps
Heat a good splash of oil with a crushed fresh clove of garlic or a pinch of garlic powder. Add the cherry tomatoes rinsed and halved, salt, a light sprinkle of sugar and oregano. Sauté for 5 minutes over high heat—you’ll see the tomatoes soften quickly and, thanks to the sugar, they will become like confit tomatoes, but cooked in a pan.
Cook the pasta and drain it al dente, then combine it with the cherry tomatoes along with a little of the cooking water and toss vigorously over high heat. Plate and top with the stracciatella, garnish with fresh basil and serve.
Storage and tips
Eat the pasta with cherry tomatoes and burrata immediately, right after it’s made; prepare only the amount you intend to eat. Any leftovers can be stored in the fridge for 24 hours and then quickly reheated in a pan with a drizzle of oil, but the flavor will change.
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