Burst Tomato Mushroom & Burrata Pasta

This Burst Tomato Mushroom & Burrata Pasta highlights the golden child of the end of the summer - sweet, juicy tomatoes! Seriously, they're good all summer but those end of summer tomats are next level. Toss them with some sautéed shrooms and creamy burrata and - whats not to love!?

What Should I Do With a Bunch of Cherry Tomatoes?

It's the end of summer and you have an eff ton of cherry tomatoes (hopefully from your garden, neighbor, or farmers market) but if you live where I live, the grocery store must suffice. This dish is the perfect thing to make with them! Their flavor at the end of summer is simply amazing - now is the time to make tomato EVERYTHING - my friends.

Whats Gaby Cooking has a delicious Saffron Tomato Confit Recipe that is also a fabulous way to use up a bunch of cherry tomatoes!

Ingredients Needed:

• Pasta: I love to use a wide ribbon pasta (like this papparadelle pasta) for this dish, though anything will work, including GF pasta
• Cherry Tomatoes: provide the "burst" tomato for this dish. If you cant find them, use tomatoes on the vine sliced into fatty chunks
• Basil: sliced into ribbons or torn, it adds an serious flav to this pasta
• Olive Oil: a good one is best as always
• Shrooms: any will work, shitake tastes amazing but I struggle finding those where I live so I settle for baby bella most the time
• Burrata: is a star, adds creaminess to the pasta. Sub a ball of mozzarella if you cant find burrata. If you cant find either, you need to move 😉
• Garlic: need I say more?
• Red Pepper Flakes: add a nice lil kick, if you so wish

Burst Tomato Mushroom & Burrata Pasta

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Burst Tomato Mushroom & Burrata Pasta highlights end of the summer juicy tomatoes mixed with shrooms and creamy burrata. Sub GF pasta if you desire! Super quick and easy weekday meal that hits all the spots.

• Author: Emily Marrs
• Prep Time: 5
• Cook Time: 15
• Total Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Produce:

• 1 pint (10 oz) cherry tomatoes - washed & dried

• 2-3 cloves garlic (minced)

• 8 ounces mushrooms (sliced)

• 3-4 stalks basil (sliced into ribbons, reserving a few leaves for garnish)

Pantry:

• 5-6 oz pasta, I love pappardelle, any will work - including gf*

• 2-3 tbsp olive oil

• 1-2 tsp red pepper flakes

• Kosher salt - to taste

Dairy:

• 8 oz ball of burrata*

 

Instructions

1. Heat a large pot with water and 2 teaspoons of kosher salt over medium high heat for the pasta.
2. Wash and slice your shrooms and get all your ingredients out and ready
3. In a large frying pan, heat 1 tablespoon of olive oil over medium low heat. 
4. Add your tomatoes (whole) & a pinch of salt, then stir well to coat the tomatoes.
5. Cover the frying pan with a lid, & allow tomatoes to on medium- low heat until the skins start to get wrinkly, roughly 6 minutes. 
6. Add mushrooms & 1 tablespoon of olive oil, stir to evenly coat everything.
7. Now start cooking the pasta, occasionally stirring the mushrooms and tomatoes while you wait for the mushrooms to soften and turn brown.
8. For Da Pasta: 
9. Add ¾ of the package of pasta to the boiling water. Cook 1-2 minutes less than what the package calls for so they are al dente.
10. When your pasta is done, remove ½ cup of the cooking liquid and set it aside. 
11. Strain pasta and set it aside.
12. When your tomatoes look soft and the skins start wrinkling, take a spatula and press them down to “burst them”. Add a pinch of kosher salt and 2-3 cloves of minced garlic and stir well.
13. Cook until the mushrooms are soft and brown, then add your pasta to the pan. 
14. Add 1 tablespoon of olive oil, cut or torn basil, and stir. 
15. Here is when you analyze the dish. Taste for salt and add accordingly. THEN:
    1. If your noods seem dry (not wet & saucy) add some of the reserved pasta liquid to evenly coat everything (you likely won't add the entire ½ cup)
    2. If your noods are pretty wet from the mushrooms, just add the olive oil and stir. 
16. Take your burrata and break it into pieces, placing globs around the noods. 
17. Cover the pan, turn heat down to low and cook for a few minutes to warm the burrata.
18. Remove lid, and top dish with remaining basil. Add red pepper flakes/black pepper if you want!
19. Serve immediately.

Notes

Notes:

*Sub GF pasta for regular pasta. *Use mozzarella if you can’t find burrata.

Keywords: cherry tomato burrata pasta, burrata,