This Pasta with Burrata recipe effortlessly marries simplicity with elegance, making it the perfect meal for weekdays or date nights! The creaminess of burrata, combined with tomatoes and aromatic basil, makes each bite a burst of flavor. Serve it with your choice of pasta!
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Why This Recipe Works
Pasta with burrata is easy to prepare and so satisfying! Cherry tomatoes add natural sweetness and a burst of color, while garlic and basil bring bold, fresh flavor layers. With its soft, creamy texture, burrata makes the pasta extra luxurious and indulgent.
This dish comes together in the time it takes to boil your pasta, making it perfect for busy weeknights or impromptu dinner parties. No special equipment is needed, either — just a skillet, a pot for the pasta, and an appetite for something deliciously simple.
I like to use Bucatini, a thick, spaghetti-like pasta with a hole running through the center. That means your pasta gets coated and filled, delivering more sauce with each bite! For an extra decadent meal, pair your pasta with a roasted beet and burrata salad.
Ingredients
- Olive Oil: Use extra-virgin olive oil for the best results.
- Tomatoes: You can use home-grown or store-bought cherry or grape tomatoes, which both provide a vibrant freshness and color to the dish.
- Garlic: Adds depth and a slight kick. Use fresh garlic cloves, not garlic powder or paste.
- Pasta: Like I said, I recommend Bucatini for the perfect canvas.
- Burrata: The centerpiece of the dish, burrata brings a luxurious creaminess.
- Parmesan: Offers a salty, nutty contrast to the burrata’s creaminess, enhancing the dish’s overall depth.
- Basil: Provides a final touch of freshness and a pop of color.
Instructions
- Sauté the Tomatoes: Cook the tomatoes in a large skillet with some olive oil, sprinkling them with kosher salt. Cook them until they burst, releasing their sweet, tangy juices. Add the minced garlic and cook for an additional minute.
- Boil the Pasta: Bring a pot of salted water to a boil. Add your pasta of choice and cook it until it’s just shy of al dente. Remember to save a cup of pasta water before draining.
- Add the Pasta: Mix the pasta into the skillet with the tomatoes and garlic, gently tossing to combine. Add pasta water as needed to achieve your desired sauce consistency.
- Cheese and Basil: Grate fresh Parmesan cheese over the pasta, then add the chopped basil. Mix well to ensure each strand of pasta is coated in cheese.
- Add Burrata: Tear the burrata into pieces and dot them over the pasta. The heat will gently warm the burrata, making your pasta even creamier.
Substitutions & Variations
- Tomatoes: If cherry or grape tomatoes aren’t available, diced Roma tomatoes will work in a pinch, but they may need a bit longer to cook down.
- Pasta: Spaghetti is another great option for this recipe. If you have dietary restrictions, swap regular pasta for any gluten-free pasta.
- Burrata: If burrata is unavailable, use a combination of fresh mozzarella and a dollop of ricotta to mimic its creamy texture and rich flavor.
- Parmesan: Asiago or Pecorino Romano both offer a similar salty, umami kick.
- Pesto: If you aren’t into tomatoes or can’t find good ones, try my arugula-basil pesto with this pasta. It adds a great flavor, too!
Storing & Reheating
With the proper storage and reheating techniques, your pasta with burrata can be just as good the next day! Here’s what to do:
- Fridge: Store leftover pasta in an airtight container for up to 3 days. If possible, keep the burrata separate, especially if you know you’re making it in advance.
- Freezer: I don’t recommend freezing this dish. The texture of both the pasta and burrata will change and become mushy upon thawing.
- Reheating: Gently heat the pasta in a skillet over low, adding a splash of water to help loosen the sauce. If the burrata was not yet mixed in, add it and heat it until warm.
Expert Tips
- Burst The Tomatoes: Don’t rush the tomatoes. Let them cook slowly so they burst and release their juices, which form the base of your sauce.
- Season at Every Step: Season the pasta water well with salt, and adjust the seasoning of the sauce before adding the pasta to ensure a well-seasoned dish.
- Undercook the Pasta: Cook your pasta for 1-2 minutes less than the package instructions suggest. It will continue to cook in the sauce, absorbing the flavors.
- Pasta Water: Save more pasta water than you think you’ll need. The starches in it help adjust the sauce’s consistency and thicken it.
- Use a Wide Pan: A wide skillet gives the tomatoes room to cook down and burst, making tossing the pasta with the sauce much easier.
FAQs
Yes! Incorporating grilled chicken or shrimp into this pasta dish is a fantastic way to add a rich protein component that complements the other flavors well.
To prevent the garlic from burning, keep the cooking temperature at medium-low. Add the garlic to the pan only after the tomatoes have softened, which helps safeguard the garlic from direct, intense heat.
To determine if the pasta is perfectly cooked to al dente, do a taste test a couple of minutes before the package’s suggested cooking duration is up. This ensures your pasta maintains the ideal texture once it’s combined with the sauce.
Related Recipes
If you enjoyed this pasta with burrata, you’ll love some more of my most popular pasta recipes like these:
- Sausage Orecchiette Pasta with Kale
- Creamy Orzo Pasta
- Lemon Basil Pasta Salad
- Chicken & Sausage Pasta
If you try this Pasta with Burrata, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Pasta with Burrata
Ingredients
- ¼ cup olive oil
- 3 cups cherry tomatoes, or grape
- 6 cloves garlic, minced
- 1 ½ teaspoon kosher salt, or more to taste
- 8 ounces pasta, like spaghetti or bucatini
- ½ cup parmesan cheese, freshly grated, plus more for serving
- ¼ cup basil, chopped, plus more for garnish
- 8 ounces burrata
Instructions
- Heat a large skillet over medium-low heat, add olive oil. Add the tomatoes and kosher salt. Cook for 15 minutes, stirring often, until they begin to burst. Add the minced garlic and cook for an additional minute.
- While the tomatoes cook, bring a pot of water to a boil, salt to taste. Add the pasta and cook per package instructions with 1 minutes under. Drain pasta, reserve 1 cup of pasta water.
- Add the cooked pasta, pasta water, parmesan cheese and chopped basil to the pan and gently toss to combine.
- Rip the burrata cheese and add into the pan. Garnish with extra basil and parmesan cheese and enjoy.
Nadia
Tried making this recipe and I must say this is ridiculously amazing . I used spaghetti instead of bucatini and it still tasted delicious. My family and I loved this dish so much . Thank you Lena. Highly recommend making it for your families.
beatrice cindea
This dish was so yummy and easy to make. I couldn’t find the bucatini pasta but it still turned out very good. Next time I’m going to use bucatini pasta. I also added chicken.
Sara Ettestad
As a single mom that works full time, I like to have an arsenal of dishes that I can make quickly after work and my daughter will eat. Not only was this fast but it is SO GOOD and my daughter loved it. I have started roasting my tomatoes like this for other dishes as well. Thank you for sharing!!
Emily Mallari
Absolutely loved this recipe! It was super easy and fast to make. It was my first time trying bucatini and it was sooo delicious. I served bread on the side and a glass Chardonnay. Just perfect!!
Selina
It is really a healthy and delicious recipe with full of nutrients. As a Nutritionist i can say this nutritious food will enjoyable for anybody. Thank you so much for sharing this recipe, I will must try to home.