Pasta recipes: Laura Santini’s cooked cherry tomato and burrata

It is important to taste this sauce for acidity when seasoning. Fresh tomatoes are a little acidic, so I add a little sugar or honey to balance the flavours.

cooked cherry tomato and burrata
Christopher Scholey


3 tbsp olive oil
3 garlic cloves, squashed, peeled and halved lengthways
900g cherry tomatoes, halved lengthways
A large handful (about 15g) of fresh basil leaves, roughly torn, plus extra leaves to garnish
1 tsp caster sugar
400g-600g dried pasta or 320g-480g fresh pasta
2 balls burrata, torn
Salt and freshly ground black pepper

  1. Put a large pan of salted water on to boil for the pasta. Meanwhile, to make the sauce, heat the olive oil in a large nonstick frying pan. Toss in the garlic and cook, stirring, for a few minutes to flavour the oil.
  2. When the garlic begins to colour, add the tomatoes, basil, sugar and salt and pepper to taste. Cook over a high heat for 8-10 minutes until the tomatoes have begun to break down but not totally lost their shape.
  3. When the water is at a rolling boil, add the pasta and cook according to the instructions. Drain the pasta, but keep a cup of the cooking water. Tip the hot pasta into the hot tomato sauce, add a splash of retained cooking water and toss with gusto over a high heat until the pasta looks creamy and well coated.
  4. Remove the halved garlic cloves and serve with the burrata, plenty of extra pepper and the basil to garnish.

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pasta perfectOur recipes are from Pasta Perfect by Laura Santini, which is published by Ryland, Peters & Small, price £14.99. To order a copy for £11.99 until 11 April, go to or call 020 3308 9193. Free p&p on orders over £20.