Creamy Burrata and Cherry Tomato Sauce

Steps

1. 1

   Prepare ingredients

   • Remove the burrata cheese from the refrigerator.
   • Halve the cherry tomatoes and place in a bowl.
   • Mince the garlic.
   • Tear the basil into bite-sized pieces.
   • By the time you finish (about 5 minutes), the burrata will have warmed slightly to room temperature, which helps it melt into the sauce more evenly.
   • Have everything ready near your stove.

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   Ready when: All ingredients are prepped and ready to cook

   Tip: Room-temperature burrata melts into the sauce evenly and creates a creamy texture; cold burrata from the fridge will break into chunks rather than melting smoothly.

2. 2

   Heat the oil

   • Place a large skillet (12-inch / 30 cm) over medium heat.
   • Add the olive oil and let it heat for 1 minute until it's shimmering and you can see heat waves rising from it.

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   Ready when: Oil is shimmering across the surface and shows heat waves

3. 3

   Cook the garlic

   • Add the minced garlic to the hot oil and cook, stirring constantly with a wooden spoon, for about 30 seconds until it's fragrant and just beginning to turn pale golden.
   • Do not let it brown, or the garlic will taste bitter and ruin the sauce.

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   Ready when: Garlic is fragrant and just beginning to turn pale golden in color

   Tip: Watch closely—garlic burns quickly. If it starts to brown, discard and start fresh. Burnt garlic cannot be fixed and will make the sauce bitter.

4. 4

   Add tomatoes and simmer

   • Add all the halved cherry tomatoes to the skillet along with about 1/4 teaspoon of kosher salt and a light grind of black pepper.
   • Stir gently to coat the tomatoes with the oil and garlic.
   • Reduce heat to medium and let simmer, stirring occasionally with a wooden spoon, for 4 to 5 minutes.
   • The tomatoes should soften, their skins will start to split, and the pan will accumulate about 1/2 to 3/4 cup of tomato juice, forming a light, brothy sauce base.

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   Ready when: Tomatoes are tender with splitting skins, and the pan has about 1/2 to 3/4 cup of tomato juice

   Tip: Don't overcook; overcooked tomatoes lose their fresh flavor and become mushy. The sauce should still have visible tomato pieces, not be a smooth puree.

5. 5

   Melt in the burrata

   • Remove the pan from the heat immediately.
   • Tear the burrata cheese into 4 to 6 large pieces and scatter them over the warm tomato mixture.
   • Let it sit undisturbed for 30 seconds to begin softening.
   • Then, using a wooden spoon or silicone spatula, gently fold and stir the cheese into the tomatoes until the burrata mostly melts and creates a creamy, glossy sauce.
   • The cheese should be mostly integrated but still have some small, soft curds visible for texture.

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   Ready when: Burrata is mostly melted, sauce is creamy and glossy, with small soft pieces of cheese still visible

   Tip: Fold gently and avoid vigorous stirring, which can break the delicate cheese into fine bits. Add the cheese off heat so it melts gently rather than breaking or becoming grainy from too much heat.

6. 6

   Season and finish

   • Add the torn basil leaves and stir gently to combine.
   • Taste the sauce and adjust the seasoning with additional salt and pepper as needed.
   • If you like a touch of heat, add a small pinch of red pepper flakes.

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   Ready when: Basil is incorporated, flavors are balanced and taste good

   Tip: Toss the finished sauce with hot, drained pasta immediately for best results. The residual heat will warm the sauce through without breaking down the burrata further.