Tomato Basil Linguine with Creamy Burrata

This tomato basil linguine is the perfect weeknight dinner. Less than 30 minutes from now you can sit down and enjoy a delicious meal as a family!

Fresh, ripe cherry tomatoes combine with butter, garlic, cream and splash of white wine to create the lightest, creamiest pasta sauce you’ve ever tasted.

Top it with creamy burrata and pair with a simple green salad and dinner is done!

What is burrata?

Basically the best thing on Earth, in my personal opinion. Burrata is a round pouch of fresh mozzarella cheese filled with shredded fresh mozzarella soaked in heavy cream. Like, how did anyone ever even dream up such an amazingly wonderful creation? Once you try burrata, you’ll basically spend the rest of your life trying to figure out what else you can put burrata on. And the good news is, you can put it on just about anything! It’s divine on this fall harvest pizza. And I love to garnish my roasted tomato soup with it.

What if I can’t find burrata?

Most grocery stores carry burrata but once in a while, I’ll come across one that doesn’t. You can substitute regular fresh mozzarella and the flavor will be similar, just a little less decadent. I’ve also seen burrata with black truffles and that is very tasty too!

Do I need to use grape tomatoes?

I do find that grape tomatoes work best for this recipe, but cherry tomatoes and possibly even roughly chopped roma tomatoes would work great also. The grape tomatoes are the perfect size so that you can twirl a little bit of linguine, scoop a little creamy burrata and fork a tomato all in one bite! No matter what tomato you use, I’d really recommend using fresh tomatoes; canned just won’t be the same.

What kind of white wine should I use?

The drier, the better! No moscato or dessert wine or anything sweet. You want to use a sauvignon blanc or a pinto grigio. Something that’s mellow but on the dry side. The dish won’t taste like wine when it’s finished so don’t worry if you’re not much of a wine drinker or don’t enjoy the flavor of wine.

Can I use minced garlic from a jar?

Oh dear lord, NO. NEVER. In fact, never buy garlic in a jar! It takes 2 minutes to mince and the flavor of jarred garlic does not even compare to that of fresh chopped.

Do leftovers reheat easily?

Yes! This linguine re-heats beautifully, making it a meal prep lover’s dream! You might have to add a splash of cream before heating and I’d also suggest adding fresh basil just before serving!

Tomato Basil Linguine with Burrata

• Author: Midwest Foodie
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

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Description

This tomato basil linguine is the perfect weeknight dinner. 30 minutes from now you can sit down and enjoy a family dinner together!

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Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 6 cloves garlic (minced)
• 2 pints cherry tomatoes
• 1/4 cup white wine
• 1/4 cup fresh chopped basil + more for garnish
• 2 tablespoons heavy cream
• 8 oz. linguine (cooked according to package directions, tossed in olive oil (so it doesn’t stick together))
• 8 oz. Burrata cheese
• Kosher salt
• fresh cracked pepper

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Instructions

1. Heat butter and olive oil in a large saute pan over medium low heat until butter melts. Add garlic and cook for about one minute, stirring frequently.
2. Then add cherry tomatoes and white wine along with a pinch of salt and pepper. Turn heat to medium high and simmer for 8-10 minutes or until cherry tomatoes begin to burst. You can use the back of a wooden spoon to gently press them and help them along if they are not bursting.
3. Remove pan from heat and stir in basil and heavy cream. Season to taste, then toss with pasta. Garnish with fresh basil and burrata.

Keywords: quick, easy, healthy, pasta, noodles, dinner, family, weeknight, meal, recipe