Fresh Tomato and Burrata Pappardelle with Basil Oil
Wide ribbons of pappardelle pasta tossed with ripe fresh tomatoes and creamy burrata, finished with fragrant basil oil for a light Italian dinner. This italian-inspired pasta (vegetarian) ready in about 20 minutes pairs pappardelle pasta, chopped ripe plum tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 oz pappardelle pasta
- 4 cups, chopped ripe plum tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup, packed fresh basil leaves
- 2 cloves garlic
- 8 oz ball burrata cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, grated parmesan cheese
Instructions
- Step 1: Bring a large pot of salted water to a boil. Add 12 oz pappardelle pasta and cook for 8-10 minutes until al dente. Reserve 1/2 cup pasta water and drain pasta.
- Step 2: While pasta cooks, combine 1/4 cup extra virgin olive oil, 1 cup packed fresh basil leaves, and 2 garlic cloves in a blender. Blend until smooth to make basil oil.
- Step 3: In a large bowl, toss the drained pasta with 4 cups chopped ripe plum tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Add reserved pasta water 2 tbsp at a time to loosen the sauce as needed.
- Step 4: Tear 8 oz burrata cheese into chunks and gently fold into the pasta so it begins to melt slightly.
- Step 5: Drizzle the basil oil over the pasta and toss gently. Sprinkle 1/4 cup grated Parmesan cheese on top before serving.
Frequently asked questions
How long does Fresh Tomato and Burrata Pappardelle with Basil Oil take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Fresh Tomato and Burrata Pappardelle with Basil Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pappardelle pasta from drying out.
Can I substitute ingredients in Fresh Tomato and Burrata Pappardelle with Basil Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Fresh Tomato and Burrata Pappardelle with Basil Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Fresh Tomato and Burrata Pappardelle with Basil Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
