Burrata Pasta
Creamy, rich, and effortlessly elegant—burrata pasta turns an ordinary night into something worth slowing down for. The way burrata melts into hot pasta creates a sauce that’s smooth, light, and full of flavor. You don’t need complicated steps or fancy ingredients—just real, simple food that tastes like comfort in every bite.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 oz pasta (penne, rigatoni, or spaghetti)
Sauce
- 1 tbsp olive oil
- 3 cloves garlic, finely minced
- 1/2 tsp red pepper flakes adjust to taste
- 1 cup cherry tomatoes, halved
- 1/2 cup tomato passata or crushed tomatoes
- to taste salt and freshly cracked black pepper
- a handful fresh basil leaves, torn
- 1 large ball burrata cheese (about 4 oz or 115 g)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water and drain the rest.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes. Sauté until fragrant, about 1 minute.
- Add cherry tomatoes and cook until blistered, stirring occasionally.
- Pour in the passata or crushed tomatoes. Simmer gently for 5–7 minutes. Season with salt and pepper.
- Add drained pasta to the sauce. Toss together, adding reserved pasta water gradually to achieve a silky sauce.
- Transfer pasta to serving dishes. Tear burrata over the hot pasta and let it melt. Garnish with torn basil and a twist of black pepper.
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Notes
For best results, let burrata sit at room temperature for 20 minutes before serving so it melts perfectly.