Pasta with Cherry Tomato and Burrata

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My family has been encouraging me to include more original recipes here on Sly Rooster and while I appreciate the suggestion, it comes with challenges. Mostly it’s that when I don’t feel like following a recipe, I also don’t feel like measuring or keeping track of what I’m doing. I’m just messing around. I start with a little sauté of this, add a bit of that and balance with a splash of something. It’s only when we sit down to eat and my table of critics announce, “This is blog-worthy”–the ultimate compliment in my house–that I have second thoughts about this process. But by that point I can barely remember what went into the pan, let alone in what quantity and for how long it simmered. Hardly reproducible, let alone sharable.

But this dish of Pasta with Cherry Tomato and Burrata was such a tremendous hit when I initially made it for Mattes and myself that I could barely wait to make it again. The following week, with Gary out of town (he’s not a pasta-red sauce lover which would be cited as an irreconcilable difference if we were ever to file for divorce), I made the dish again for myself and the three kids. Rave reviews all around. As a matter of fact, they requested it for dinner the very next night. While I didn’t go so far as to make it two nights in a row, before the end of the week, I made this pasta for Gary (the ultimate test for the above mentioned reason) and it was then that he emphatically pronounced, “You really should be featuring more of your own recipes.”

So with countless makings at the time of this post, I will confidently share my recipe for Pasta with Cherry Tomatoes and Burrata. I want to say that the use of canned cherry tomatoes is a non-negotiable. I only recently started noticing this ingredient on supermarket shelves and have hopefully bought enough of them to ensure that they are on permanent re-order by the powers that be. Cento is the brand that I most commonly see but Mutti is another popular one and my personal favorite. These tomatoes are sweet and perfectly delicious. During the cooking process, I suggest that you use the back of your wooden spoon to pop the majority of the tomatoes to release their delicious juices which thereby makes the sauce. As we are closing out tomato season, you may be tempted to use fresh cherry tomatoes instead of canned but understand that the resulting dish will be different, less sauce, more fruity. I would suggest that you use the fresh tomatoes in a side salad.

And finally, the burrata, another essential component of this dish. As directed in the recipe below, each person should find half of a large ball (or a whole smaller ball) of burrata at the bottom of their bowl. This soft, sensual hunk of cheese should be placed in the individual bowls, split-side up, before the sauced pasta is spooned over the top. The heat from the pasta will further soften this ripe cheese. I’d hate to go so far as to tell someone how to eat their pasta but if I were to, I’d tell you to use your fork to gently stir the creamy burrata so that it incorporates into the sauce and as you take each bite, use the side of your fork to cut the outer “shell” of the cheese. Now I’ve certainly gone too far so just devour as you choose but don’t delay. Enjoy!

PS: Credit for this stunning photo goes to Mattes Crichton. Photography class with Mr. Seymour was inspiring and this fabulous teacher deserves a special shout out for transitioning from film photography to digital during virtual learning. Like so many dedicated teachers, he kept on teaching, encouraging creativity and providing moral support without missing a beat. Thank you, Mr. Seymour and all of the teachers who have done the ultimate pivot during this on-going global health crisis.

Pasta with Cherry Tomatoes and Burrata
Print Recipe

Pasta with Cherry Tomatoes and Burrata

Servings: 4

Ingredients

  • 1 lb short pasta I use orecchiette or campanelle
  • 2 Tbls olive oil
  • 1 lg shallot minced
  • 2 cloves garlic minced
  • 1/2-1 tsp crushed red pepper flakes
  • 1/4 c dry sherry
  • 1 28-oz can cherry tomatoes
  • 1 tsp kosher salt plus more to taste
  • 1/2 tsp freshly ground black pepper
  • 1 pinch sugar optional
  • 2 large balls burrata cheese or 4 smaller balls check your container when purchasing
  • 1/4 c fresh basil, chiffonade optional garnish

Instructions

  • Put a large pot of water up to boil. Once boiling add a handful of salt and pasta. Cook to al dente, according to package directions.
  • Meanwhile, heat a large pan over medium-high heat. Add olive oil and once shimmering, add minced shallot. Saute, stirring, until shallot is softened. Add garlic and red pepper flakes and cook, stirring, a minute more. Add sherry to the pan, it will sizzle, and allow to cook down for 1-2 minutes before adding the can of cherry tomatoes with sauce.
  • Lower the pan heat to medium and allow sauce to simmer for about 5 minutes. Sauce will have reduced and thickened somewhat. Start popping the cherry tomatoes with the back of your wooden spoon. Add salt and pepper and allow to cook for about 10 minutes more, adding some water ladled from your boiling pasta to loosen the sauce, as necessary. You'll probably add the equivalent if 1/2 cup to get to the right consistency at the end of the cooking time.
  • Taste your sauce. You may need to add a pinch more salt and a pinch of sugar for additional sweetness.
  • Carefully remove your burrata from the liquid in its container. Slice each ball in half lengthwise and place cut side up at the bottom of each person's bowl (keep in mind that this recipe serves 4).
  • Drain the pasta and pour into the simmering sauce. Toss to coat before spooning portions over the burrata in individual bowls. Top with basil, if using. Serve immediately.
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