15 Minute Pasta Recipe with Burrata and Blistered Tomatoes
This 15 minute pasta recipe features umami-rich anchovy oil, blistered cherry tomatoes, and creamy burrata. The ultimate quick pasta dinner for busy weeknights.
Most weeknights don't call for a slow-simmered ragu; they demand this 15 minute pasta recipe. It’s a masterclass in high-impact pantry staples—anchovies, garlic, and chili flakes—working together to create a sophisticated sauce in the time it takes to boil a pot of water.
This easy 15 minute pasta relies on the heat of the pan to burst cherry tomatoes into a jammy, bright sauce that coats every strand of spaghetti. The addition of torn burrata at the end provides a cool, creamy contrast to the punchy, savory oil. It’s the kind of quick pasta dinner that feels like a reward rather than a chore.
Don't fear the anchovies here. They dissolve completely into the olive oil, providing a deep, salty backbone that salt alone cannot achieve. When tossed with fresh basil and high-quality pasta, you have a restaurant-level meal on the table before the delivery driver could even leave the shop.
Ingredients
Pasta and Produce
- 340g (12 oz) spaghetti or linguine
- 2 cups (300g) cherry or grape tomatoes
- 4 cloves garlic, thinly sliced
- 1/2 cup fresh basil leaves, torn
- 1 ball (8 oz / 225g) fresh burrata cheese
The Sauce Base
- 1/4 cup extra virgin olive oil
- 4-6 oil-packed anchovy fillets
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 1/2 lemon, juiced
Instructions
- 1
Bring a large pot of heavily salted water to a boil.
- 2
Cook the spaghetti according to package instructions until just shy of al dente; reserve 1/2 cup of pasta water before draining.
- 3
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
- 4
Add the anchovies and cook for 2 minutes, stirring and mashing them with a wooden spoon until they melt into the oil.
- 5
Turn the heat to medium-high and add the whole cherry tomatoes, searing them until the skins begin to blister and pop, about 4-5 minutes.
- 6
Stir in the sliced garlic and red pepper flakes, cooking for 1 minute until the garlic is fragrant but not browned.
- 7
Add the drained pasta and the reserved pasta water to the skillet, tossing vigorously over medium heat to emulsify the oil and water into a glossy sauce.
- 8
Remove from heat, squeeze in the lemon juice, and season with black pepper.
- 9
Plate the pasta immediately and top with torn pieces of burrata and fresh basil leaves.
Tips
- → Dry your tomatoes thoroughly before adding them to the oil to ensure they blister and char rather than steam.
- → Don't over-salt the pasta water as much as usual; the anchovies provide a significant amount of salinity to the finished dish.
- → Use your tongs to vigorously stir the pasta with the water and oil—this agitation is what creates the creamy emulsion.
- → Take the burrata out of the fridge when you start the water so it isn't ice-cold when it hits the hot pasta.
FAQ
Can I make this 15 minute pasta recipe without anchovies?
Yes, though you'll lose that deep umami base. Substitute the anchovies with a tablespoon of drained capers or a teaspoon of white miso paste to maintain the savory depth.
How do I stop my garlic from burning?
Add the garlic only after the tomatoes have released some of their juices. The moisture from the tomatoes lowers the pan temperature and prevents the thin garlic slices from scorching.
Why does my burrata look watery?
Burrata is packed in liquid to keep it fresh. Make sure to pat the outside of the cheese ball dry with a paper towel before tearing it over your pasta.
You might also like
Sheet Pan Sausage and Veggies with Hot Honey Broccolini
This sheet pan sausage and veggies dinner features juicy Italian sausage, crispy baby potatoes, and charred broccolini, finished with a zesty lemon and hot honey drizzle.
Creamy Instant Pot Risotto with White Wine and Parmesan
Learn how to make the best instant pot risotto with this foolproof method. Toasted arborio rice, white wine, and a 6-minute pressure cook create a creamy, no-stir masterpiece.
Authentic Pasta Carbonara with Guanciale and Pecorino
Master the art of pasta carbonara with this Roman recipe. Use guanciale, pecorino, and egg yolks to create a silky, cream-free sauce that never scrambles.
The Best Gnocchi Recipe for Pillowy Potato Dumplings
Master this authentic gnocchi recipe to create light, pillowy potato dumplings. Learn the secrets to avoiding gummy dough with riced russets and brown butter sage sauce.