There's something magical about tearing into a ball of Burrata Pasta Recipe that transforms a simple weeknight meal into something extraordinary. I still remember the first time I tried this dish at a tiny Italian restaurant in Rome; the way that creamy center mingled with warm pasta and sweet roasted tomatoes changed everything I thought I knew about comfort food.
This easy burrata pasta dinner comes together faster than ordering takeout, yet tastes like you've been cooking all day. Whether you're planning a romantic date night or just craving some Italian comfort food on a Tuesday evening, this recipe delivers restaurant-quality results with ingredients you probably already have in your kitchen.
Why This Creamy Italian Dish Wins Every Time
The beauty of a great burrata pasta recipe lies in its simplicity. Unlike complicated dishes that require dozens of ingredients and advanced techniques, this elegant cheese pasta recipe lets each component shine. The sweet acidity of cherry tomatoes balances perfectly with the rich, milky burrata cheese, while fresh basil adds that unmistakable Italian touch.
What makes this particular version stand out is the roasted tomato approach instead of a traditional sauce. By blistering those cherry tomatoes in olive oil and garlic, you create natural sweetness and depth that no jarred sauce can match. Plus, when you tear that burrata over hot pasta, the creamy center becomes an instant sauce that coats every strand of spaghetti. It's the kind of dish that makes your family think you've secretly been taking cooking classes, when really, you've just discovered the magic of quality ingredients treated simply.
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Ingredients
For the Pasta Base
- Spaghetti or penne
- Salt for pasta water
- Burrata balls
- Cherry tomatoes, halved
- Garlic cloves, thinly sliced
- Extra virgin olive oil
- Red pepper flakes (optional)
For the Finishing Touches
- Sea salt
- Fresh basil leaves, torn
- Freshly grated Parmesan
- Balsamic glaze
- Fresh black pepper
See recipe card for quantities.
Instructions
Get Your Pasta Water Going
- Fill a large pot with water and add 2 tablespoons of salt
- Bring to a rolling boil over high heat
- Add your pasta and cook until al dente (usually 2 minutes less than package directions)
- Save 1 cup of pasta water before draining; this starchy liquid is gold for adjusting consistency later
Create the Roasted Tomato Base
- While pasta cooks, heat olive oil in a large skillet over medium-high heat
- Add sliced garlic and cook for 30 seconds until fragrant (don't let it brown)
- Toss in halved cherry tomatoes and red pepper flakes
- Cook for 5-7 minutes, stirring occasionally, until tomatoes burst and become jammy
- Season with salt and black pepper to taste
Pro tip: Let those tomatoes sit undisturbed for a minute or two; this creates caramelization and deeper flavor in your burrata pasta recipe.
Bring Everything Together
- Add drained pasta directly to the tomato mixture
- Toss well to coat every strand
- Add ¼ cup reserved pasta water if the mixture seems dry
- Remove from heat and transfer to a serving bowl
- Immediately tear the burrata over the hot pasta; the heat melts that creamy center into a luscious sauce
The Final Flourish
- Serve immediately while the burrata is still melting and creating pools of creamy goodness
- Scatter torn basil leaves across the top
- Drizzle with balsamic glaze in an artistic pattern
- Add freshly grated Parmesan and a few cracks of black pepper
Expert Cooking Tips
Temperature Matters
- Always tear your burrata over hot pasta; the heat transforms that creamy center into a silky sauce that coats everything beautifully. Cold burrata won't melt properly and you'll miss out on the magic.
Salt Your Pasta Water Generously
- The water should taste like the sea. This is your only chance to season the pasta itself, and it makes a massive difference in the final dish. Under-salted pasta water is the most common mistake in Italian cooking.
Don't Overcook the Tomatoes
- You want them blistered and jammy, not completely broken down into mush. They should hold their shape while releasing their juices. This usually takes 5-7 minutes over medium-high heat.
Quality Ingredients Are Everything
- Since this burrata pasta recipe has so few components, each one needs to shine. Invest in good extra virgin olive oil, fresh burrata from a quality source, and real Parmesan (not the stuff in the green can). The difference is night and day.
Pasta Water Is Your Secret Weapon
- That starchy cooking liquid helps bind the sauce to the pasta. Add it gradually; you can always add more but you can't take it away. Start with ¼ cup and go from there.
Timing Is Critical
- Have everything ready before you drain the pasta. This dish comes together in minutes, and you want that burrata hitting hot pasta for maximum creaminess. Cold pasta means firm burrata, and that's not what we're after.
Recipe Variations & Substitutions
For Different Dietary Needs
- Gluten-Free Version: Swap regular pasta for brown rice pasta or chickpea pasta. Both hold up well and provide good texture. Just watch the cooking time as gluten-free pasta can go from perfect to mushy quickly.
- Vegan Adaptation: Replace burrata with cashew cream blended with nutritional yeast and a squeeze of lemon. Use vegan Parmesan alternatives. The result won't be identical, but it's still delicious.
- Dairy-Free Option: Try this with coconut cream and omit the cheese entirely. Add extra garlic and basil to compensate for the missing richness.
Flavor Twists
- Spicy Burrata Pasta: Double the red pepper flakes and add a teaspoon of Calabrian chili paste to the tomatoes. Some people swear by adding a splash of vodka to the sauce for extra depth.
- Lemon Burst Version: Add the zest of one lemon to the tomatoes while cooking and squeeze fresh lemon juice over the finished dish. This brightens everything and cuts through the richness beautifully.
- Pesto Addition: Stir in 2 tablespoons of fresh basil pesto along with the burrata for an extra herbaceous punch. This creates an incredible flavor bomb.
- Protein Boost: Add grilled chicken, sautéed shrimp, or crispy pancetta. Cook these separately and add them in step 3. For vegetarian protein, white beans work wonderfully.
Pasta Shape Alternatives
- While spaghetti is classic, penne captures the sauce in its tubes, rigatoni provides satisfying chew, and orecchiette ("little ears") cradles the creamy burrata perfectly. Even cold burrata pasta salad works with farfalle or rotini for summer picnics.
Equipment Recommendations
- Large Pasta Pot (at least 6 quarts); water needs room to boil properly so pasta doesn't stick
- Heavy-Bottomed Skillet (12-inch); cast iron or stainless steel distributes heat evenly for perfect tomato roasting
- Pasta Colander with handles; makes draining safe and easy
- Wooden Spoon or silicone spatula; won't scratch your cookware
- Sharp Chef's Knife for slicing garlic and tomatoes; dull knives are dangerous
- Microplane Grater for Parmesan; creates fluffy, snow-like cheese that melts instantly
- Serving Bowl that retains heat; warm bowls keep this burrata pasta recipe at the perfect temperature
Budget-friendly alternatives work fine here. You don't need expensive equipment; just make sure your skillet is large enough to toss the pasta comfortably.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftovers in an airtight container for up to 3 days. The burrata won't be as creamy when reheated, but the dish still tastes great. Add a splash of olive oil or pasta water when reheating to refresh the sauce.
Freezing Instructions
- Honestly, this dish doesn't freeze well due to the fresh cheese. The burrata separates and becomes grainy. If you must freeze, do it without the cheese and add fresh burrata when serving.
Make-Ahead Strategy
- You can roast the tomato mixture up to 2 days ahead and store it in the fridge. Cook fresh pasta when ready to serve and add fresh burrata at the last minute. This makes weeknight cooking even faster.
Reheating Tips
- Warm gently in a skillet over medium-low heat with a splash of water or olive oil. Don't microwave if you can avoid it; the pasta texture suffers. If you do microwave, add moisture and use 50% power in short bursts.
The Italian Grandmother's Touch That Changes Everything
My friend's nonna taught me something that revolutionized how I make this burrata pasta recipe: always finish with a small pat of cold butter stirred into the pasta right before adding the burrata. It sounds strange, but that bit of cold butter creates an emulsion that makes the sauce cling to every strand of pasta in the most incredible way.
The second secret? Let your burrata sit at room temperature for 30 minutes before serving. Cold burrata from the fridge won't melt into that dreamy sauce consistency. Room temperature burrata tears easily and creates those gorgeous creamy pools that make this dish absolutely irresistible. These two simple tricks transform good creamy burrata pasta into something truly memorable.
FAQ
Is burrata cheese good on pasta?
Absolutely! Burrata is incredible on pasta because its creamy center melts when it hits hot noodles, creating an instant silky sauce. The outer shell provides texture while the inside becomes luxurious and rich. It's specifically perfect for this burrata pasta recipe because it needs no additional cream or heavy sauces.
How do Italians eat burrata?
Italians typically serve burrata at room temperature as an appetizer with crusty bread, tomatoes, and olive oil. However, using it in hot pasta dishes has become increasingly popular. They tear it rather than slice it, allowing the creamy center to flow naturally over the food.
How to serve burrata on spaghetti?
Tear the burrata into large pieces over hot spaghetti immediately after draining. Don't slice it; tearing creates irregular pieces that melt better. The heat from the pasta will soften the outer shell and warm the creamy interior, creating a natural sauce that coats everything beautifully.
What is the best way to use burrata?
The best way depends on the dish, but for pasta, always add it at the very end to hot food. Room temperature burrata works better than cold. Tear it rather than cutting, and let the heat do the work of melting that creamy center into your dish.
Time to Create Some Kitchen Magic
You’ve got everything you need to make this stunning burrata pasta recipe tonight. The magic of this creamy burrata pasta recipe lies in its simplicity — rich burrata cheese, juicy tomatoes, and perfectly cooked pasta coming together in minutes. This Italian burrata pasta recipe proves that comfort food doesn’t need to be complicated to be delicious. Whether you’re cooking for a date night, a quick weeknight dinner, or just craving something cozy, this burrata pasta recipe will win every time. Once you’ve tried it, you’ll keep this creamy burrata pasta recipe on repeat — because every bite tastes like Italy in your own kitchen. 🇮🇹
Once you've mastered this technique, you'll find yourself making it again and again for both quick weeknight dinners and special occasions. And if you're in the mood to keep exploring delicious recipes, check out our Maple Bacon Cupcakes Recipe for an unexpected sweet treat, or try the Lemon Poppy Seed Overnight Oats Recipe for an easy breakfast that'll make your mornings brighter. Now stop reading and start cooking; your taste buds will thank you for this incredible burrata pasta recipe!
With love and a sprinkle of parmesan
By Lisa Johnson💛
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Pairing
These are my favorite dishes to serve with Burrata Pasta Recipe
Burrata Pasta Recipe
Equipment
- 1 Large pasta pot (6 qt) For boiling pasta evenly and preventing sticking
- 1 Heavy-bottomed skillet (12-inch) For roasting tomatoes and combining pasta
- 1 Pasta Colander with Handles To safely drain hot pasta
- 1 Wooden spoon or silicone spatula For stirring without scratching cookware
- 1 Chef's knife For slicing garlic and tomatoes
- 1 Microplane grater For grating fresh Parmesan
- 1 Serving bowl Retains heat and presents beautifully
Ingredients
- 12 oz Spaghetti or penne Use gluten-free pasta if preferred
- 2 tablespoon Salt For pasta water — seasons from within
- 2 large Burrata balls About 8 oz total — creamy center forms sauce
- 2 cups Cherry tomatoes Halved; roasts into sweet, jammy goodness
- 4 cloves Garlic Thinly sliced
- ⅓ cup Extra virgin olive oil Carries flavor and richness
- ½ teaspoon Red pepper flakes Optional for mild heat
- ½ cup Fresh basil leaves Torn; adds bright Italian flavor
- ¼ cup Freshly grated Parmesan Salty, nutty flavor enhancer
- 2 tablespoon Balsamic glaze For acidity and visual finish
- Freshly cracked black pepper To taste
- Sea salt Final seasoning adjustments
Instructions
- Bring salted water to a boil, cook pasta until al dente, reserve 1 cup pasta water.
- Heat olive oil in skillet, sauté garlic briefly, add cherry tomatoes and red pepper flakes, cook until burst and jammy.
- Toss drained pasta into tomato mixture, add pasta water as needed, mix well.
- Tear burrata over hot pasta, letting it melt into a creamy sauce.
- Garnish with basil, Parmesan, balsamic glaze, and fresh pepper. Serve immediately.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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