When it’s too hot to think straight but you still want something cozy and satisfying, this pasta is your answer. It’s fast, summery, and just a little indulgent. Bursting cherry tomatoes become their own silky sauce, clinging to ribbons of fresh pasta, and burrata brings the creamy drama.

🍅 Fresh Pasta with Burst Tomato Sauce & Burrata

Ingredients (Serves 2–3):

8 oz fresh Gigli (or any fresh pasta)
3 tbsp olive oil
2 garlic cloves, thinly sliced
½ tsp chili flakes (optional)
2 ½ cups cherry tomatoes
Salt & freshly cracked black pepper
Zest of 1 lemon
2 tbsp fresh basil, chopped (plus more to garnish)
1 large ball burrata
Optional: freshly grated Parmesan

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente. Reserve ½ cup pasta water, then drain.
Make the Sauce: In a wide skillet, heat olive oil over medium heat. Add garlic and chili flakes; cook until garlic is fragrant and golden, about 1 minute. Add cherry tomatoes and a big pinch of salt. Let them sizzle, blister, and burst—10–12 minutes. Gently press them with a spoon to release juices.
Finish the Sauce: Add a splash of reserved pasta water to create a silky sauce. Stir in lemon zest and chopped basil.
Combine: Toss the drained pasta into the skillet and mix gently until everything is coated. Add more pasta water as needed.
Plate & Top: Divide pasta into bowls. Tear burrata over the top of each portion. Finish with extra basil, lemon zest, cracked pepper, and Parmesan if desired.

🌞 Serving Tip: Serve immediately with crusty bread for swiping up the saucy bits. A glass of chilled rosé won’t hurt either.

This is the kind of meal that tastes like summer—quick, unfussy, and so much greater than the sum of its parts.