If you want a simple, low-effort weeknight meal that still feels special, this creamy burrata pasta is a perfect choice. Roasted cherry tomatoes and melted burrata create a luxuriously silky sauce that clings to any pasta shape. The recipe uses a handful of fresh ingredients, comes together quickly, and can be served warm or chilled—ideal for busy evenings or casual entertaining.
To prepare this dish, roast the cherry tomatoes and burrata until the tomatoes burst and the cheese develops golden edges. Toss the roasted mixture with hot, al dente pasta, minced garlic, torn basil leaves and a splash of reserved pasta water for extra creaminess. Finish with extra burrata and a drizzle of good olive oil for an indulgent, comforting plate.
This dish is flexible: use any pasta you prefer—short or long—and swap burrata for other soft cheeses if necessary. It’s a bright, flavorful option that works for family dinners, date nights, or meal prep for the week.
Recipe Tip
For extra depth, drizzle with a little balsamic glaze before serving or finish with roasted pine nuts or toasted breadcrumbs for a satisfying crunch.
❤️ Why You’ll Love Burrata Pasta
- Comforting, restaurant-style flavor made with simple pantry and fridge staples.
- Family friendly—easy to scale and pleasing to most palates.
- Highly versatile—customize with seasonal vegetables, different cheeses, or proteins.
- Bright, fresh flavors from roasted tomatoes and fresh basil that work year-round.
Burrata Pasta Ingredients
- Cherry tomatoes: Roasting concentrates their sweetness and releases juices to form the sauce.
- Burrata: Choose a very fresh, creamy burrata for the richest texture.
- Pasta: Orzo, puntalette, penne, rigatoni, spaghetti or any shape you like.
- Garlic: Adds aromatic depth—adjust the amount to taste.
- Olive oil: Use a good-quality extra-virgin olive oil for finishing and roasting.
- Fresh basil: Adds a bright, herbaceous finish.
- Seasoning: Sea salt and freshly ground black pepper to taste.
How to Make Burrata Pasta
- Preheat and roast: Preheat the oven to 205°C (400°F). Place cherry tomatoes and burrata in an ovenproof dish, drizzle with olive oil and season with salt and pepper. Roast for about 35 minutes, or until the tomatoes burst and the burrata turns golden and soft.
- Cook the pasta: While the tomatoes roast, cook your chosen pasta according to package directions until al dente. Reserve about 50 ml (¼ cup) of the starchy pasta water before draining.
- Combine and finish: Remove the baked tomatoes and burrata from the oven. Add minced garlic, chopped basil, the cooked pasta and a splash of reserved pasta water into the hot baking dish. Stir gently to combine, letting the burrata break down and coat the pasta for a silky sauce. Adjust seasoning with salt and pepper.
- Serve: Divide the pasta into bowls, top with additional fresh burrata and basil, and finish with a drizzle of olive oil. Serve warm or at room temperature.
Possible Variations
- Grains and swaps: Use rice, couscous, bulgur, quinoa, farro, lentils or cauliflower rice instead of pasta for a different texture.
- Cheese alternatives: If burrata isn’t available, try ricotta, fresh goat cheese, feta, or a soft cream cheese for creaminess.
- Veggie options: Substitute larger tomatoes (chopped), roast red peppers, or add roasted eggplant or zucchini for more vegetables.
- Herbs and aromatics: Swap basil for thyme, oregano, or a handful of arugula for a peppery finish.
Recipe Tip
If your tomatoes aren’t quite sweet enough, add 1–2 tablespoons of honey or a light drizzle of sweet balsamic glaze before baking to boost sweetness and balance acidity.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently in a saucepan over medium-low heat with a knob of butter or a splash of olive oil and a little pasta water to restore creaminess. The dish also works well cold as a pasta salad.
FAQs
Yes. Roast the tomatoes and burrata, combine with cooked pasta and aromatics, then cool and refrigerate. Reheat gently when ready to serve and top with fresh burrata and basil.
Absolutely. This pasta is delicious hot, warm, or chilled, making it an excellent choice for picnics or packed lunches.
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If you try this burrata pasta or adapt it with your favorite ingredients, consider leaving a comment or rating to share what worked best for you. Enjoy!
Burrata Pasta
Equipment
- Ovenproof dish
Ingredients
- 400 grams cherry tomatoes
- 4 tablespoons olive oil
- Sea salt, to taste
- Pepper, to taste
- 250 grams burrata (about 2 balls)
- 250 grams pasta (puntalette, or your preferred shape)
- 50 ml pasta water (reserved)
- 2 cloves garlic, minced
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat the oven to 205°C (400°F).
- Place cherry tomatoes and burrata in an ovenproof dish. Drizzle with olive oil and season with sea salt and pepper.
- Bake for about 35 minutes, until the tomatoes burst and the burrata is golden and soft.
- Cook pasta according to package directions until al dente. Reserve about 50 ml (¼ cup) of the pasta water before draining.
- Remove the baking dish from the oven. Add minced garlic, chopped basil and the cooked pasta. Stir gently to combine, adding pasta water if you prefer a creamier texture.
- Spoon into bowls. Halve a fresh burrata and place half on each serving. Sprinkle the burrata with a pinch of sea salt and top with extra basil and a drizzle of olive oil.
- Serve immediately or allow to cool and refrigerate for a chilled version.
Nutrition
Calories: 710 kcal, Carbohydrates: 68 g, Protein: 26 g, Fat: 41 g, Saturated Fat: 14 g, Fiber: 4 g, Sugar: 6 g. Nutrition values are approximate and intended as a guideline.