Creamy Tomato Pasta

Simplicity is key in this seasonal pasta featuring a golden, barely cooked tomato sauce and creamy, cool burrata. The sauce comes together with pureed Sun Gold tomatoes, butter, and Parmesan for a velvety mouthfeel without the heaviness of cream. While any long pasta will work, seek out bronze-cut spaghetti — it has a rough, porous surface, allowing the sauce to cling to the pasta.

Can I substitute the burrata for fresh mozzarella to garnish this pasta?

You can substitute fresh mozzarella for burrata as a garnish, but the final texture and richness will be different because of the additional cream and cheese curds found in burrata. If you substitute fresh mozzarella, we recommend a mozzarella stored in brine for its softer texture and deeper flavor.

How is bronze-cut pasta made?

Bronze-cut or bronze-die pasta is made by extruding pasta dough through perforated bronze plates called “dies” which give the noodles’ surface a grippy texture that helps sauce cling to and coat the pasta.

Notes from the Food & Wine Test Kitchen

Pasta water helps bring a sauce together (thanks to its starchy nature from the boiled noodles) and can thin out your pasta sauce without making it too loose, while giving it a creamy, silky texture. It’s easy to forget to reserve it when draining the pasta, but keeping a measuring cup by the stove can help you remember to ladle some out.

Suggested pairing

Keep it simple and pair this summery pasta with a juicy, fruit-forward Sauvignon Blanc, such as Husch Mendocino.

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.