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Burrata and Cherry Tomato Pasta

Burrata and Cherry Tomato Pasta reads umami 5.2, richness 4.8 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.0 / 10
• Sweet & Fruity — 4.3 / 10
• Sour & Bright — 3.6 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.4 / 10
• Aromatic & Spice — 5.1 / 10

The measured notes (of 18)

Umami 5.2 · Richness 4.8 · Salinity 4.6 · Herbaceous 4.4 · Allium 3.7 · Sweetness 3.3 · Fruity 3.1 · Sourness 2.8 · Citrus 2.7 · Funk & Ferment 2.6 · Floral 2.2 · Nutty 1.9 · Earthy 1.7 · Warm Spice 1.6 · Heat 1.5 · Bitterness 1.5

What's in it (13)

• fusilli pasta — 340 g
• extra-virgin olive oil — 41 g
• garlic — 12 g
• red chili flakes — 1 g
• grape tomatoes — 946 g
• salt — 5 g
• black pepper — 3 g
• dry white wine — 59 g
• bean cooking liquid — 237 g
• unsalted butter — 14 g
• buffalo mozzarella — 227 g
• basil — 30 g
• parmesan cheese — 28 g

Time & effort: about 25 min · effort: involved

Nutrition (per 100 g, engine-estimated): 155 kcal, 6.1 g protein, 4.4 g fat, 23.4 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente, 9-10 minutes; reserve 1 cup of the pasta water, then drain.
2. Meanwhile, heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes; cook, stirring often, until fragrant and the garlic is just turning golden at the edges, 1-2 minutes.
3. Add the cherry tomatoes, salt, and black pepper. Raise the heat to medium-high and cook, shaking the pan occasionally, until the tomatoes blister and begin to burst, 6-8 minutes.
4. Pour in the white wine, scraping up any browned bits from the pan, and simmer until mostly reduced, about 2 minutes. Use the back of a spoon to crush about half the tomatoes into a chunky sauce, leaving the rest whole.
5. Add the drained pasta to the skillet along with 1/2 cup of the reserved pasta water. Toss over medium heat, adding more pasta water a splash at a time, until the sauce clings to the noodles and looks glossy, 2-3 minutes.
6. Remove the skillet from the heat and stir in the butter and the remaining tablespoon of olive oil until the sauce turns silky. Taste and add more salt if needed.
7. Divide the pasta among warm bowls. Tear the burrata in half over each portion so the creamy center spills into the sauce, then scatter with the basil and Parmesan. Serve right away while the burrata is still warm and melting.

Dishes with a similar flavor shape

• Pasta Primavera with Spring Vegetables — Italian-American
• Margherita Flatbread Pizza — Italian
• Spicy Sausage Rigatoni — Italian-American
• Skillet Chicken Cacciatore — Italian-American
• Spicy Vodka Rigatoni with Burrata — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.