Creamy Tomato Burrata Pasta Recipe | Easy Dinner with Fresh Burrata
A silky tomato-cream pasta finished with cool, rich burrata for an indulgent yet easy weeknight dinner. Built while the pasta cooks, it’s ready in under 30 minutes and bursting with fresh basil and Parmesan.
Ingredients
Ingredients
- 12 ounces pasta (rigatoni, penne, or spaghetti)
- 2 tablespoons olive oil
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely chopped (or 1/4 small onion)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 2 cups cherry tomatoes, halved (or one 28-ounce can crushed tomatoes)
- 1/2 cup tomato passata or puree (optional, for fresh tomatoes)
- 1/2 cup heavy cream (or 1/2 cup half-and-half)
- 1/3 cup grated Parmesan, plus more for serving
- 1/4 cup fresh basil, torn
- Kosher salt and black pepper, to taste
- 8 ounces burrata (one large ball or two small)
- Extra-virgin olive oil, for drizzling
- Fresh basil leaves, for garnish
Instructions
Instructions
- Bring a large pot of well-salted water to a rolling boil, add the pasta, cook until just shy of al dente, reserve 1 cup of pasta water, and drain.
- While the pasta cooks, warm olive oil in a wide skillet over medium heat and add the shallot with a pinch of salt; cook 2 to 3 minutes until softened.
- Stir in the garlic and red pepper flakes and cook 30 to 60 seconds until fragrant.
- Add cherry tomatoes with a pinch of salt and cook 5 to 7 minutes, stirring, until they burst and release juices; if using canned crushed tomatoes, add them now, and for fresh tomatoes stir in passata for extra body.
- Reduce heat to medium-low, taste, and season with salt and pepper; add a small pinch of sugar if the sauce tastes sharp.
- Stir in the heavy cream and simmer 1 to 2 minutes until the sauce turns rosy and slightly thickens.
- Add the drained pasta to the skillet with 1/4 to 1/2 cup reserved pasta water and toss over medium heat until the sauce coats the pasta and looks glossy.
- Remove from heat and stir in the Parmesan and most of the torn basil, adding splashes of pasta water as needed for a looser sauce.
- Transfer the pasta to bowls or a serving platter, tear the burrata over the top, season with salt and pepper, drizzle with extra-virgin olive oil, and garnish with remaining basil.
Notes
Reserve pasta water to emulsify the sauce and achieve a glossy finish. Keep the garlic golden, not browned, to avoid bitterness. If tomatoes are acidic, balance with a pinch of sugar or extra Parmesan. Add burrata off heat so it stays creamy. For lighter sauce, use half-and-half; for gluten-free, use a sturdy GF pasta. Store pasta and burrata separately; reheat pasta gently with a splash of water or cream and add fresh burrata before serving.