Linguine with Pesto, Burrata and Blistered Tomatoes
Silky linguine tossed in fresh basil pesto, with sweet blistered tomatoes and a creamy torn burrata melting over the top.
Made with Basil pesto. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.11 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Bring a large pan of well salted water to the boil. Cook the linguine for 1 minute less than the packet says. Keep a mug of the cooking water, then drain.
10 min - 2
While the pasta cooks, heat the olive oil in a large frying pan over a high heat. Add the whole tomatoes and cook for 5 to 6 minutes, shaking the pan, until the skins split and blister.
5 min 30 s - 3
Add the garlic for the last 30 seconds so it softens without browning.
- 4
Take the pan off the heat. Add the drained linguine, your ready made basil pesto (see the base recipe) and 3 tbsp of the pasta water. Toss for 30 seconds until the sauce coats every strand. Add more water if it looks tight.
- 5
Divide between warm bowls. Tear the burrata over the top and let it spill into the hot pasta.
- 6
Finish with the torn basil and black pepper, and serve straight away.
Tips
- Always stir pesto in off the heat. Boiling hot pans dull the basil and make the oil split.
- Take the burrata out of the fridge 30 minutes before serving. Cold burrata cools the pasta and tastes of very little.
- Stop cooking the pasta a minute early. It finishes in the sauce and drinks up the pesto.
Storing and freezing
Best eaten straight away. Leftover pasta without burrata keeps 1 day in the fridge, but pesto pasta is better fresh. Reheat gently until piping hot.
Questions
Can I use gluten free pasta?
Yes. Swap in 320 g gluten free linguine or spaghetti and cook it to the packet time. The pesto itself is gluten free. Gluten free pasta releases less starch, so use a little more cooking water.
What can I use instead of burrata?
Torn buffalo mozzarella is the closest swap. Fresh ricotta or a spoon of mascarpone also give a creamy finish. Drain any watery cheese well so it does not thin the pesto.
More made with basil pesto
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
