Go Back
+ servings
burrata pasta in a skillet
Print Recipe
5 from 3 votes

Burrata Pasta

This delicious Burrata Pasta will become a new favorite summer dish in no time. It's literally bursting with tomato juices, it's full of fresh, vibrant herbs and rich in creamy burrata cheese. View the full blog post above for step-by-step photos and expert tips.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Diet: Gluten Free
Keyword: easy pasta, quick dinner, summer dinner, weeknight meal
Servings: 6 servings

Equipment

  • Large, deep skillet like a cast-iron skillet

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.

Video

Notes

Note 1. Pasta. Our favorite gluten-free pasta brands are Delallo or Jovial. Gluten-free pasta tends to break more easily. We tested this with regular and gluten-free pasta and they both taste exactly the same.
Note 2. Pesto. Any store-bought Pesto will work. We like to use this vegan basil pesto, which is especially good if you want to keep this dairy-free with plant-based mozzarella cheese.

Nutrition

Serving: 1serving | Calories: 374kcal | Carbohydrates: 38.2g | Protein: 18.3g | Fat: 12g | Cholesterol: 5.1mg | Sodium: 430.4mg | Fiber: 3.6g | Sugar: 4.1g | Vitamin A: 94.3IU | Vitamin C: 11.3mg