This is seriously the simplest and most delicious recipe ever. It’s the perfect thing to make when it’s 96 degrees and insanely humid outside and you want to spend about 4 seconds in the kitchen.
The garlic works it’s magic in some melted butter, then throw in the cherry tomatoes and simmer them in some white wine until they burst. The addition of a little heavy cream and fresh basil gives you the lightest, yet creamiest sauce you’ll ever taste.
And then, as if it couldn’t get any better, you add a dollop of burrata on top! Never had burrata? Go directly to the store right now and buy some. Burrata is a ball of fresh mozzarella filled with shredded fresh mozzarella mixed with heavy cream. It’s the most decadent and and amazing thing ever. And I only buy it once every few months because I can barely control myself around it!
Not only is this a great weeknight dinner, it’s also a wonderful meal prep recipe! It reheats beautifully–just add some fresh basil before serving!
Tomato Basil Linguine with Burrata
- 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
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. Then add cherry tomatoes and white wine along with a pinch of salt and pepper. Turn heat to mediumhigh 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. Remove pan from heat and stir in basil and heavy cream. Season to taste, then toss with pasta. Garnish with fresh basil and burrata.