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This delicious Burrata Pasta will become a new favorite summer dish in no time. The name “burrata” comes from the Italian word “burro,” which means butter. It’s fitting because this pasta is so buttery smooth and decadent.
Looking for more recipes with burrata? Try burrata caprese or peach burrata salad.
Literally bursting with tomato juices, it’s full of fresh, vibrant herbs and rich in creamy burrata cheese. It’s a light-tasting, but brightly flavored pasta dish that goes great with a glass of white wine on the patio.
We love a good pesto dish in the summer, like this salmon pesto pasta or easy pesto chicken. Have either one with a side of crispy roasted pesto potatoes.
Why This Burrata Pasta Recipe Works
Perfect summer dinner: It’s the perfect meal for this time of year. The thin pasta and lighter sauce don’t sit as heavy on a hot summer day.
Quick and easy: It’s a simple dish with minimal ingredients and prep. Perfect for nights when you don’t want to put much thought or effort into dinner.
Minimal cleanup: Cook the pasta in one pot and then combine it with everything else in one pan. Cleanup is a breeze.
Full of flavor: This isn’t your classic tomato sauce. It’s a light but creamy sauce that’s oil-based and full of flavor. The melted burrata makes it so rich and decadent.
Grab These Ingredients
Here are the simple ingredients for this burrata pasta. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Olive oil: Use extra-virgin olive oil or substitute it with avocado oil.
- Grape or cherry tomatoes: The soft burst of tomatoes in every bite makes the dish taste extra fresh. (It reminds us of this Boursin cheese pasta!) You can substitute with cherry tomatoes.
- Seasoning: Kosher salt, Italian seasoning, and red pepper flakes.
- Garlic: Using fresh garlic cloves is best to give this dish plenty of garlic flavor. Add more or less to taste.
- Angel hair pasta: We like using a thin, long-cut pasta like angel hair when cooking with a thinner sauce, but any long-cut pasta will do. Follow the package instructions for how long to cook the pasta. Feel free to use gluten-free pasta if needed.
- Pasta cooking water: The salty, starchy water will help to bind the pasta, thicken the sauce, and add extra flavor.
- Basil pesto: Store-bought pesto is easiest, but making your own takes just 10 minutes in the food processor. Try our fresh basil vegan pesto or vegan arugula pesto.
- Basil: Fresh basil really elevates this dish, giving it a touch of sweetness and gentle spiciness. If you have extra, learn how to freeze basil for later.
- Burrata cheese: Burrata is a creamy cheese that adds a rich, but mild flavor and buttery texture to the pasta. If you don’t have burrata, fresh mozzarella cheese is a great substitute. (Burrata is actually produced using a combination of mozzarella and cream.)
- Toppings: Parmesan cheese, fresh basil, and red pepper flakes.
Recipe Variations
- Add protein: Chicken breasts or shrimp would both make delicious additions to this dish. Marinate your protein in lemon juice, pepper, and extra-virgin olive oil before sauteing.
- Sneak in more veggies: Cooked asparagus, sundried tomatoes, or chopped shallots would all go well with this baked pasta dish.
- Keep it gluten-free: Just note that gluten-free pasta tends to break easily (but the taste is the same)!
- Go dairy-free: Find a vegan or dairy-free burrata or mozzarella at the grocery store.
- Swap out the Burrata: Mozzarella is a good substitute for burrata.
- Change up the garnishes: With sun-dried tomatoes, lemon zest, or dry-roasted pine nuts.
How to Make Burrata Pasta
The full recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This burrata pasta is really easy and these step-by-step instructions will make sure it turns out every time.
Video: Watch How to Make It
Prepare Pasta Sauce
Heat the olive oil in a large skillet over medium-low heat. Add the tomatoes, kosher salt, Italian seasoning, and red pepper flakes, carefully shaking the pan to coat the tomatoes. Add the minced garlic and cook for another minute.
Cover the skillet and cook on medium-low heat until the tomatoes burst about 15 minutes. Stop to shake the pan and check on the tomatoes every 5 minutes. Increase the heat to cook the tomatoes and give them a slight char on some sides.
Cook Pasta
While the tomatoes cook, bring a pot of well-salted water to a boil and cook the pasta according to the package directions. When the pasta is done, reserve 1/2 cup of pasta cooking water before draining the remaining water.
Pro tip: Lay a wooden spoon across the top of your pot of pasta water to prevent the water from boiling over. The spoon acts as a repellant to the unstable bubbles and is cooler than the bubbles. When they meet the spoon, they’ll condense back into the water.
Combine and Serve
Turn the heat on low, add the hot pasta to the roasted tomatoes with the pesto, and toss to coat the pasta completely in the sauce. Use tongs to pull and twist the pasta until it’s covered in sauce. Add up to 1/2 cup of reserved pasta water as needed to thin the sauce.
Turn off the heat and stir in the fresh chopped basil. Serve the pasta with large balls of burrata or cut a ball of burrata into small pieces and serve them on top or stir them into the pasta.
Sprinkle parmesan cheese, more fresh basil leaves, and/or red pepper flakes on top of the pasta.
Recipe FAQs
Burrata has a very creamy filling and lots of moisture that prevents it from becoming gooey or stretchy in the same way as some other melted cheeses. It’s best to enjoy it in its fresh form and served at room temperature.
Burrata pairs well with a variety of flavors and ingredients. Serve it fresh with any variety of pairings: tomatoes, basil, and balsamic glaze. grilled vegetables like zucchini or bell peppers, crusty bread, or fruits sich as strawberries or peaches.
Authentic Italian burrata is made from cow’s milk and begins with the creation of mozzarella curd, which is then stretched into a thin sheet. This sheet is wrapped around a mixture of fresh cream and shredded mozzarella cheese, forming a pouch or “purse” shape. The pouch is then tied at the top to seal the creamy filling inside.
What to Serve with Burrata Pasta
Serve burrata pasta with a side of garlic bread, air fryer asparagus, steamed broccoli, or a light summer salad.
Use a simple chicken marinade recipe, especially the balsamic chicken marinade in that post, and grill or bake chicken to go on top or with it.
Use your extra ingredients to make this delicious tomato peach burrata salad or a burrata caprese salad. Slice up some whole tomatoes and layer with a slice of burrata on top. Add a drizzle of olive oil and balsamic vinegar, and top with fresh basil leaves, a pinch of salt, and black pepper.
Storage Tips
Store the pasta in an airtight container and keep it in the fridge for 3-5 days. To reheat, pour the pasta back into a skillet and warm over medium heat.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Pasta Dishes
- Creamy one pot buffalo chicken pasta
- Penne arrabbiata (made with cashews)
- Slow cooker braised short rib pasta
- 3 ingredient cauliflower gnocchi
Burrata Pasta
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Ingredients
- 2 Tablespoons olive oil
- 20 ounces (about 4 cups ) whole cherry or grape tomatoes
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- 6 cloves minced garlic
- 1 lb angel hair pasta or other long cut pasta gluten-free if needed (Note 1)
- 1/2 cup basil pesto homemade or store-bought (Note 2)
- 1/4 cup fresh chopped basil
- 8 ounces burrata cheese
- Parmesan cheese fresh basil, red pepper flakes for topping
Instructions
- Heat the olive oil in a large skillet over medium-low heat. Once it’s hot, add the tomatoes a sprinkle the kosher salt, Italian seasoning and red pepper flakes on top. Carefully shake the pan to toss the tomatoes in the olive oil and seasoning. Add the minced garlic and cook for another minute.
- Cover the tomatoes and cook on medium-low heat until the tomatoes burst, about 15 minutes. Stop to shake the pan and check on the tomatoes every 5 minutes. Increase the heat as needed to cook the tomatoes and give them a slight char on some of the sides.
- While the tomatoes cook, bring a pot of salted water to a boil and cook the pasta according to the package directions. When the pasta is done, reserve 1/2 cup of pasta cooking water then drain the remaining water.
- With the heat on low, add the cooked pasta to the tomatoes with the pesto and toss to coat the pasta completely in the sauce. We used tongs to pull and twist the pasta until the sauce covers it all. Add up to 1/2 cup of reserved pasta water as needed to thin the sauce.
- Turn off the heat and stir in the fresh chopped basil. Serve the pasta with large balls of burrata or cut the burrata into smaller pieces and serve them on top or stir them into the pasta.
- Finish with parmesan cheese, more fresh basil, and/or red pepper flakes.
Notes
Video
Equipment
- Large, deep skillet like a cast-iron skillet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
