15 Minute Pasta Recipe with Burrata and Blistered Tomatoes
This 15 minute pasta recipe features silk spaghetti, savory anchovy garlic oil, and creamy burrata. A quick pasta dinner that tastes like a restaurant meal.
When you need a meal on the table fast, this 15 minute pasta recipe is the ultimate solution for weeknight fatigue. It relies on a few high-quality pantry staples and fresh accents to create a bowl that feels far more luxurious than the clock suggests.
This easy 15 minute pasta uses the heat of the boiling water to do most of the work. While the spaghetti cooks, we blister cherry tomatoes in a pool of olive oil infused with garlic and anchovies—don't worry, the anchovies melt away into a savory, salty 'umami' base rather than tasting fishy.
Finishing the dish with cold, torn burrata creates a beautiful temperature contrast against the hot noodles. It's a quick pasta dinner that proves you don't need hours over a stove to achieve deep, complex flavors.
Ingredients
Pasta and Produce
- 340g (12 oz) Spaghetti or Linguine
- 300g (2 cups) Cherry tomatoes, left whole
- 4 cloves Garlic, thinly sliced
- 1 large ball (approx. 226g) Burrata cheese
- 1/2 cup Fresh basil leaves, torn
Pantry and Seasoning
- 1/4 cup Extra virgin olive oil
- 4-6 Anchovy fillets in oil
- 1/2 tsp Red pepper flakes
- Kosher salt and black pepper to taste
Instructions
- 1
Boil a large pot of heavily salted water and cook the spaghetti according to package directions until just al dente.
- 2
Heat the olive oil in a large skillet over medium heat while the pasta cooks.
- 3
Add the sliced garlic and anchovies to the skillet, stirring for 2 minutes until the garlic is golden and the anchovies have dissolved into the oil.
- 4
Increase heat to medium-high and toss in the whole cherry tomatoes and red pepper flakes.
- 5
Cook the tomatoes for 4-5 minutes, stirring occasionally, until the skins begin to burst and release their juices.
- 6
Reserve 1/2 cup of starchy pasta water, then drain the noodles.
- 7
Toss the pasta directly into the skillet with the tomatoes, adding a splash of the reserved water to emulsify the sauce.
- 8
Remove from heat and divide into bowls.
- 9
Top each serving with a piece of torn burrata, fresh basil, a drizzle of olive oil, and a crack of black pepper.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 585 kcal
- Protein
- 21 g
- Carbs
- 68 g
- Fat
- 27 g
- Fiber
- 4 g
- Sugar
- 4 g
- Sodium
- 740 mg
Tips
- → Don't skip the anchovies; they act as a natural 'MSG' and provide the depth needed for such a fast sauce.
- → Use a wide skillet rather than a deep pot for the tomatoes so they blister and sear instead of steaming.
- → Ensure your burrata is at room temperature for at least 20 minutes before serving so the center is perfectly creamy when broken.
FAQ
Can I make this 15 minute pasta recipe without anchovies?
Yes, you can substitute the anchovies with a tablespoon of drained capers or a teaspoon of white miso paste to maintain that salty depth.
How do I prevent the garlic from burning?
Start the garlic in cold oil or keep the heat at medium. If the garlic browns too quickly before the tomatoes go in, add a tablespoon of water to the pan to drop the temperature.
Why does my sauce look oily instead of creamy?
You likely need more pasta water. The starchy water acts as an emulsifier that binds the oil and tomato juices into a cohesive sauce that clings to the noodles.
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