White Wine Burst Tomato Pasta

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Garden-fresh burst tomato pasta features juicy cherry tomatoes cooked in flavorful white wine with lots of fresh garlic and basil.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 345kcal

2 tablespoons extra-virgin olive oil
16 oz cherry tomatoes
1 medium shallot, minced
Kosher salt and pepper to taste
3 medium cloves garlic, minced
1 teaspoon granulated sugar
3/4 cup dry white wine
12 oz pasta, cooked according to package instructions to al dente and 1/2 cup pasta cooking water reserved
1/4 cup firmly-packed torn basil leaves
4 oz burrata or fresh mozzarella cheese, torn into chunks
Grated Parmesan cheese and additional basil for serving

Heat a large skillet over medium-high heat. Add olive oil to skillet and swirl to evenly coat. Add cherry tomatoes and shallot to pan, season with salt and pepper, and toss over medium-high heat 3-5 minutes until tomatoes are starting to burst. Add garlic and sugar and cook 1 additional minute until fragrant.
Pour white wine into pan and use a wooden spoon to scrape up any browned bits. Bring sauce to a simmer, then reduce to medium-low and allow to simmer 3-5 minutes until white wine is reduced by about half, smashing a few tomatoes against pan to release juices occasionally.
Add pasta and basil to tomatoes and cook 1-2 additional minutes over medium heat until pasta is tender, adding reserved pasta cooking water as needed to thin pasta.
Season pasta with salt and pepper to taste and arrange burrata chunks on top. Top with additional Parmesan and basil and serve warm. Enjoy!

Storing Instructions

Store pasta in refrigerator up to 6 days.