Easy burrata with pasta is one of those dinners that feels a little fancy, but comes together so quickly (in about 30 minutes) I sometimes wonder if I missed a step.
I love that the sauce tastes like it simmered all afternoon, when in reality it’s just a quick sauté of cherry tomatoes and garlic plus two balls ball of burrata cheese blended to silky perfection.
The first time I made this creamy burrata pasta, my family practically licked their plates clean. It’s rich and satisfying without being heavy, and the recipe works just as well for a simple Monday night dinner as it does for entertaining.
For more quick and easy meals, check out my family’s favorite Cool Ranch Doritos Chicken, my oven baked meatballs recipe, and these 12 desperation dinners.
Key Ingredients and Substitutions
Here’s a photo of the ingredients you’ll need to make this easy pasta with burrata:
A few notes about the primary ingredients:
Dry uncooked pasta – Use your favorite pasta shape. I love long noodles to twirl in the creamy burrata cheese sauce, such as spaghetti or linguine. This sauce is also good over a tube pasta like rigatoni or penne.
Cherry tomatoes – Feel free to use red, yellow or orange cherry tomatoes. You can also substitute chopped fresh regular tomatoes.
Salt – Use your favorite salt and add it to taste in this recipe. I love flaky sea salt or kosher salt, but fine salt will work fine, too.
Italian seasoning – This blend usually includes oregano, basil, thyme, rosemary, and marjoram. You can make your own Italian seasoning, if you like. Alternately, you can sprinkle in some of your favorite chopped fresh herbs.
2 burrata cheese balls (each approximately 4 ounces) – The star of the recipe, this fresh Italian cheese is made from mozzarella and cream. Look for it in larger grocery stores, cheese shops, and Italian markets.
Freshly grated Parmesan cheese – It’s worth grating your own from a block of Parmesan cheese for the slightly nutty flavor and texture that melts so beautifully into the warm pasta.
Step by Step Instructions
STEP ONE: Fill a large pot with salted water and bring it to a boil. Add your pasta and cook according to package directions until just tender (al dente). Before draining, scoop out 1/4 cup of the pasta water to save for the sauce, then drain the pasta and keep warm.
STEP TWO: While the pasta is cooking, warm the olive oil in a large skillet over medium heat. Toss in the cherry tomatoes, minced garlic, basil, salt, and Italian seasoning.
STEP THREE: Cook, stirring occasionally, until the tomatoes soften and start to release their juices, about 5 to 7 minutes.
STEP FOUR: Spoon the tomato mixture into a food processor or blender, then add the two burrata balls.
Blend until smooth and creamy. If the sauce is too thick, stir in a splash of the reserved pasta water and blend again until it’s just right. Add salt to taste.
STEP FIVE: Pour the creamy burrata-tomato sauce over the warm pasta and toss until every noodle is coated. (If you like it extra warm, you can gently heat everything together in a skillet over low heat.)
Divide the pasta into four portions and transfer to warmed serving plates. If you like, use a fork to twist the pasta on the plate. Garnish with finely chopped basil and shredded Parmesan cheese.
Storing and Reheating Leftovers
While it’s best enjoyed fresh, leftover pasta with burrata cheese can be stored in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm it in a saucepan over low heat on the stove, stirring often with a fork. If sauce has thickened, stir in a little milk to the pan.
FAQs
Absolutely! Burrata melts beautifully into warm pasta, creating a rich, silky sauce that pairs perfectly with simple ingredients like tomatoes, garlic and herbs.
Burrata pasta pairs beautifully with a crisp green salad, garlic bread, or roasted vegetables.
A light white wine, like Pinot Grigio or Sauvignon Blanc, complements the creamy richness of the pasta.
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Printable Recipe Card
Here’s the full, printable recipe for this easy pasta dish:
Burrata with Pasta
Equipment
- Large pot
- Colander
- large skillet
- Blender or food processor
Ingredients
- 1/2 pound dry uncooked pasta spaghetti, fettuccine, or your choice
- 1 tablespoon extra virgin olive oil
- 1/2 pound cherry tomatoes
- 1 teaspoon minced garlic
- 1 tablespoon freshly chopped basil)
- Salt to taste
- 1 teaspoon Italian seasoning
- 2 burrata cheese balls each approximately 4 oz
- Freshly grated Parmesan cheese
- Fresh basil leaves
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and keep warm.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the cherry tomatoes, minced garlic, basil paste, salt, and Italian seasoning.
- Cook, stirring occasionally, until the tomatoes soften and release their juices, about 5 to 7 minutes.
- Transfer the tomato mixture to a food processor or blender. Add the two burrata balls and blend until smooth and creamy. Adjust seasoning with additional salt, if needed. (If the sauce is too thick, add a splash of the reserved pasta water and blend again until it reaches your desired consistency.)
- Pour the creamy burrata-tomato sauce over the cooked pasta and toss to coat evenly. (If you want a hotter dish, transfer to a skillet and heat gently over low heat to warm through.) Serve the pasta on warm plates and garnish with chopped fresh basil leaves and grated Parmesan cheese. Makes 4 servings.
Notes
Nutrition
Got questions? Just ask! I’m happy to help.
If you post your creations on social media, tag #HappySimpleLiving so I can share! Thank you for your support. – Eliza
Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.
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Eliza Cross is the creator of Happy Simple Living, where she shares ideas to help busy people simplify cooking, gardening, holidays, home, and money. She is also the award-winning author of 17 cookbooks, including Small Bites and 101 Things To Do With Bacon.
