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This burrata pasta recipe is super simple to make and the flavor is unreal! Tossed in a delicious cherry tomato garlic butter sauce and topped with creamy burrata that slightly melts in with every bite, it’s pure magic.
3 Reasons To Love This Recipe
- Easy to make comfort food: This decadent, fancy looking bowl of goodness is a 30-minute meal – features minimal ingredients and tastes absolutely amazing!
- Features creamy and dreamy burrata cheese: Burrata in pasta is absolute magic! Pasta tossed with a delicious cherry tomato garlic butter sauce is already really good but then adding burrata into the mix is next level deliciousness. Are you a burrata lover like me?Then make sure to also check out my Burrata Bruschetta and Burrata Caprese recipes.
- Incredibly versatile pasta dish: Perfect for date night, simple enough for a weeknight dinner, impressive for guests – this is a great pasta recipe to have up your sleeve!
Ingredient Notes
Here’s what you’ll need to make this pasta with burrata and cherry tomato garlic butter sauce.
Detailed ingredient list and directions located in the recipe card below.
- Burrata Cheese: This is what makes this pasta so dreamy! Burrata is a a fresh Italian cheese made from a “pouch” of stretched mozzarella cheese that is filled with creamy stracciatella cheese (cream soaked soft stringy curd). Make sure to drain off the liquid that the burrata is stored in and pat it dry. I prefer to use one large ball of burrata since there is more creamy filling but you could also use individual smaller ones as well.
- Pasta: You can use any type of pasta you like in this dish but I really enjoy it with a long pasta like spaghetti, bucatini, fettuccine or linguine.
- Cherry Tomatoes: I love the sweetness that cherry tomatoes bring to the sauce. You could also use grape tomatoes or another variety of baby tomato.
- Extra Virgin Olive Oil: To cook the tomatoes in and to drizzle over the burrata at the end.
- Butter: Adds a really delicious creamy flavor to the sauce. Can use either salted or unsalted.
- Garlic: Just wouldn’t be the same without it!
- Crushed Red Pepper Flakes: Adds a touch of heat to the sauce.
- Fresh Basil: Pairs so well with the tomatoes and burrata and adds in some fresh flavor.
- Salt & Pepper: Season to taste with salt (I like to use sea salt) and freshly ground black pepper.
- Garnish: The garnish brings it all together! I like to garnish with some chopped fresh basil and toasted pine nuts. I also like to drizzle some extra virgin olive oil over the torn open burrata as well as a sprinkle of flaky salt and freshly ground black pepper.
How To Make Burrata Pasta with Cherry Tomato Sauce
This delicious pasta dish is so simple to make! Let’s make some…
STEP 1: Cook down the tomatoes.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add 2 pints of cherry tomatoes (that have been cut in half first) and a generous pinch of salt and pepper. Cook stirring occasionally until the tomatoes burst and begin to break down and release their juices (about 10-12 minutes).
STEP 2: Start cooking pasta.
Meanwhile, bring a large pot of salted water to a boil. Cook 8 ounces (227 grams) of pasta according to package directions until al dente.
STEP 3: Finish making sauce.
While the pasta is cooking, finish making the sauce. Add in 2 tablespoons of butter, 4 minced garlic cloves and 1/4 teaspoon of crushed red pepper flakes. Cook for a few more minutes until the butter is melted and garlic is fragrant. Reduce the heat to low and stir through 1/2 cup loosely packed chopped fresh basil. Season to taste with salt and freshly ground black pepper.
STEP 4: Toss pasta with sauce.
Once the pasta is done, use tongs to transfer it directly into the pan with the sauce and toss to combine. Add a bit of the starchy pasta water if needed to make the sauce come together to coat the pasta.
STEP 5: Add burrata and garnish.
Place the ball of burrata cheese on top of the pasta and gently break it open or tear up into smaller pieces and scatter over the pasta. Garnish with some fresh chopped basil and toasted pine nuts. I also love to add a drizzle of extra virgin olive oil over the top of the torn open burrata as well as a sprinkle of flaky salt and some freshly ground black pepper.
To serve: Pop the pan on the table for everyone to dig in and serve themselves. You can also first place the pasta tossed in sauce into a serving dish and then add the burrata and garnish on top. Or you can plate the pasta individually with smaller balls of burrata or pieces from a larger ball.
The burrata will slightly melt into the hot pasta with each bite – so good! If you prefer it more melted instead of the fresher pieces, you can also toss through chunks of burrata with the warm pasta in the pan until melted and combined before plating it.
Possible Variations
- Tomatoes: Instead of cherry tomatoes, you could also use grape tomatoes or diced up Roma tomatoes or tomatoes on the vine.
- Pasta: Instead of a long pasta, you can use any pasta shape you like in this recipe.
- Burrata: If you can’t find burrata, stracciatella cheese would be the best substitute since this is the creamy filling found inside burrata. Buffalo mozzarella or a fresh mozzarella could be used but you’ll miss out on the creamy center which is what truly makes this pasta dreamy in my opinion. So if you need to go this route, I would also add in a dollop of ricotta or soft goat cheese to try and mimic a little of that creamy texture.
- Crushed red pepper flakes: Substitute with a little chili oil or feel free to leave out altogether if you don’t like any heat.
- Add a little pesto: You could also stir a little pesto through the sauce or drizzle it on top at the end.
A Few Tips
Helpful Tips For The Best Burrata Pasta
- Take burrata out of the fridge before starting: Burrata tastes best when it has a chance to come to room temperature first for the ultimate creamy center. Just pull it out of the fridge before you start the recipe.
- Use high quality ingredients: There are minimal ingredients in this recipe so the flavors of them really shine through. Using quality ingredients makes a big difference!
- Reserve a little of the starchy pasta cooking water: I find that the sauce is usually pretty “saucy” and I naturally get some of the starchy pasta cooking water added in if I transfer the cooked pasta with tongs directly once finished cooking into the pan with the sauce. However, if the pasta is done earlier and needs to be drained first, remember to scoop out a little of the starchy pasta water so that you can add a little in later for the perfect silky sauce consistency that clings to the pasta when tossing together.
Storage
- To store: This burrata pasta recipe is best enjoyed fresh. However, any leftovers can be stored in an airtight container in the fridge for 3-4 days.
- To reheat: Reheat leftovers on the stovetop over low heat with a splash of water.
- To freeze: I don’t recommend freezing this pasta dish.
FAQ
Burrata is a fresh Italian cheese from the Puglia region of Italy. It’s made from a “pouch” of stretched mozzarella cheese that is then filled with a soft stringy curd and fresh cream (cream-soaked stracciatella). On the outside, it looks similar to a fresh ball of mozzarella but the magic happens once you slice it open to reveal the soft, creamy inside.
You can find burrata cheese in the specialty cheese section of many grocery stores, in Italian markets or cheese shops.
Yes, you will need to remove the burrata from the water it is stored in. It comes stored in water to keep the burrata moist and helps retain its shape.
Yes it does if heated up. I prefer adding the fresh burrata on top of the pasta at the end. It slightly melts from the heat of the pasta and the creamy inside adds a nice contrast to the pasta. I love the different flavors and textures of serving the burrata with pasta this way. However, you could also toss it through to melt it in more and combine everything together.
I usually serve it with a simple salad. You could also add some garlic bread for full on comfort food. It would also be delicious with some added protein like some chicken, shrimp or steak for example.
More Easy Pasta Recipes
Did you make this burrata pasta recipe? I would love to hear about it! Please leave me a comment below.
Burrata Pasta (with Cherry Tomato Garlic Butter Sauce)
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 2 generous servings (or 4 smaller servings) 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This burrata pasta recipe is super simple to make, and the flavor is unreal! Tossed in a delicious cherry tomato garlic butter sauce and topped with creamy burrata that slightly melts in with every bite, it’s pure magic.
Ingredients
- 1 tablespoon olive oil
- 2 pints (about 4 cups) cherry tomatoes, halved
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup loosely packed fresh basil, chopped
- sea salt and freshly ground black pepper, to taste
- 8 ounces (227 grams) uncooked long pasta (i.e. spaghetti, bucatini, fettuccine, linguine)
- 1 large ball fresh burrata cheese (about 8 ounces/227 grams) or 2 smaller ones
- Garnish: chopped fresh basil, toasted pine nuts, drizzle of extra virgin olive oil, freshly ground black pepper and flaky salt
Instructions
- Make cherry tomato garlic butter sauce: Heat the olive oil in a large pan over medium heat. Add the halved cherry tomatoes and a generous pinch of salt and pepper. Cook while stirring occasionally until the tomatoes burst and begin to break down and release their juices (about 10-12 minutes). Add the butter, garlic and crushed red pepper flakes. Cook for a few more minutes until butter is melted and garlic is fragrant. Reduce heat to low, stir through the chopped fresh basil and season to taste with salt and pepper.
- Cook pasta: While the tomatoes are cooking, bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente.
- Toss pasta with sauce: Once the pasta is done, use tongs to transfer it directly into the pan with the sauce and toss to combine. Add a bit of the starchy pasta water if needed to make the sauce come together to coat the pasta (see notes).
- Top with burrata and garnish: Place the ball of burrata cheese on top of the pasta and gently break it open or tear up into smaller pieces and scatter over the pasta. Garnish with some fresh chopped basil and toasted pine nuts. I also love to add a drizzle of extra virgin olive oil over the top of the torn open burrata as well as a sprinkle of flaky salt and some freshly ground black pepper to season it.
- Serve immediately: Pop the pan on the table for everyone to dig in and serve themselves. You can also first plate up the pasta and sauce in a serving dish before adding the burrata and garnish on top. Or you can plate the pasta individually with smaller balls of burrata or pieces torn from a larger ball on top. The burrata will slightly melt into the hot pasta with each bite – so good! I love the flavor and texture contrast of adding the fresh burrata to the pasta at the end. It slightly melts from the heat of the pasta and the creamy inside adds a nice contrast. However, you can also toss through chunks of burrata with the warm pasta in the pan until melted and combined before plating it if you prefer
Notes
- What is burrata? Burrata is a a fresh Italian cheese from the Puglia region of Italy made from a “pouch” of stretched mozzarella cheese that is filled with creamy stracciatella cheese (cream soaked soft stringy curd). You can find it in the specialty cheese section of most larger grocery stores, in Italian markets or cheese shops. Make sure to drain off the liquid that the burrata is stored in and pat it dry.
- Take burrata out of the fridge before starting: Burrata tastes best when it has a chance to come to room temperature first for the ultimate creamy center. Just pull it out of the fridge before you start the recipe.
- Reserve some starchy pasta water: I find that the sauce is usually pretty “saucy” and I naturally get some of the starchy pasta cooking water added in if I transfer the cooked pasta with tongs directly once finished cooking into the pan with the sauce. However, if the pasta is done earlier and needs to be drained first, remember to scoop out a little of the starchy pasta water first so that you can add a little in later for the perfect silky sauce consistency that clings to the pasta when tossing together.
