Burrata doesn’t need much to shine, and this Burrata Pasta proves it.
There’s a lot to say about the star ingredient in this recipe. Burrata is an Italian cheese made from mozzarella and cream, usually from cow’s milk—though it’s also frequently made with buffalo milk. Have you ever tried it? If not, this is the perfect chance.
This recipe is simple enough to let the burrata truly shine, with no overpowering flavors to compete for attention. While burrata might be begging for a photo op (cue the ubiquitous social media shots of cutlery slicing through its mozzarella shell to reveal that luscious, creamy center), I promise the taste is even better than the visuals.
This dish builds on classic Italian flavors: basil, tomato, oregano, and a generous shower of freshly grated Parmesan, but it’s the addition of burrata that makes the pasta really sing. This is the kind of pasta you serve when you want to seem effortlessly impressive. It works beautifully as a weeknight dinner when you’re feeling a little fancy, but it also slides into the “accidentally impressive dinner party” category without trying too hard.
Is Burrata Pasta Healthy?
This burrata pasta recipe is 100% vegetarian. Olive oil and tomatoes provide a foundation of heart-healthy fats and antioxidants, while burrata adds a good amount of protein and calcium. It’s a relatively rich dish, with a considerable amount of fat, so it’s best enjoyed in moderation. If you’re looking to reduce the overall calories, you could simply cut the olive oil in half. To suit a gluten-free diet, feel free to use your favorite gluten-free pasta. There are plenty of great options out there made from brown rice, chickpeas, or lentils that would work well here.
Ingredient Highlight: Burrata
Burrata is essentially mozzarella’s richer, more indulgent cousin. Originating in Puglia, Italy, it’s a fresh cow’s milk (but sometimes buffalo milk!) cheese made by combining mozzarella with cream. On the outside, it’s smooth and pillowy, but once you cut into it, you’re met with that irresistible, creamy center made of shredded mozzarella soaked in rich cream. It’s the contrast of textures that makes burrata so interesting.
While burrata has been a staple in Italy for ages, its popularity has exploded worldwide in recent years, particularly in the U.S. From being dolloped over tomatoes, drizzled with olive oil, or served with a spoonful of honey, burrata works in so many contexts. It’s simple but feels special—perfect for making a dish feel like an event without much effort. Best enjoyed fresh and at room temperature, burrata is a cheese that really knows how to steal the show.
FAQs & Tips
How Do I Store Leftovers?
Store your leftovers in an airtight container in the fridge for up to 3 days, but keep in mind that the burrata may lose some of its creamy texture when stored. Burrata is best enjoyed immediately and should not be stored for too long. For the pasta, it’s ideal to store the pasta and sauce in separate containers to preserve the pasta’s texture.
Can I Use Any Kind Of Pasta I Want?
Surely. Use your favorite pasta shape, by all means. I really like this with spaghetti and linguine, but it’s also delicious with penne, cavatappi, angel hair, etc.
How Do I Prevent The Pasta From Clumping Together After It’s Cooked?
To prevent your pasta from sticking together, make sure to cook it in plenty of salted water and stir occasionally during cooking. After draining, toss the pasta with a little olive oil to keep it from clumping together, especially if you’re not serving it right away.
Serving Suggestions
I like this burrata pasta with something green and crisp on the side. Namely, this Grilled Romaine Salad and this easy Air-Fryer Asparagus. Maybe arugula tossed with lemon and olive oil, and ideally, a piece of crusty bread for scooping up that dreamy, tomatoey sauce (because leaving any of it behind would be rude). And for that, I’d always go with this Crostini recipe. This is a full meal in itself, but if you wanted to add a meat component, these Italian Sausage Meatballs are incredible. To keep it meatless, try this yummy recipe for Eggplant Meatballs.
Ingredients
- 3 tablespoons olive oil
- 4 garlic cloves minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes plus extra for garnish
- 3 cups cherry tomatoes halved
- Salt and pepper to taste
- 8 ounces pasta spaghetti or linguine
- 8 ounces burrata cheese torn into pieces
- 1/3 cup fresh basil chopped, plus extra for garnish
- Grated Parmesan cheese for topping
Instructions
- In a large skillet over medium heat, warm the olive oil. Add the minced garlic, onion powder, dried oregano, dried basil, and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant, then add the halved cherry tomatoes.
- Add salt and pepper to taste. Allow the tomatoes to simmer for approximately 20 minutes, stirring occasionally, until they start to burst.
- While the sauce simmers, boil salted water in a large pot. Add pasta and cook until al dente per package instructions. Drain, reserving some pasta water.
- Add the drained pasta to the skillet with the tomato sauce. Toss gently to coat the noodles evenly, adding a splash of pasta water if needed to loosen the sauce.
- Remove the skillet from heat. Gently stir in the torn burrata cheese and chopped basil. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately, topped with grated Parmesan and a sprinkle of extra red pepper flakes if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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