When it comes to effortless Italian comfort, Tomato Burrata Pasta reigns supreme. With just a few ingredients — ripe tomatoes, silky burrata, and fresh basil — this dish delivers a burst of flavor that feels like summer in a bowl. The creamy cheese melts right into the warm spaghetti, coating every strand in a sauce that’s light, tangy, and rich all at once.
It’s the kind of dinner that makes you feel like you’re eating on a sunlit terrace in southern Italy, even if you’re in your kitchen on a Tuesday night.
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Why you’ll love this Tomato Burrata Pasta
This pasta celebrates the beauty of simplicity — fresh ingredients, fast cooking, and full flavor.
- Made in under 25 minutes
- Just 7 ingredients — no fancy tools needed
- Fresh, light, and restaurant-quality
- Naturally vegetarian and high in protein
- Perfect for both weeknight meals and date nights
I first made this dish after a trip to Naples, where I watched a chef drizzle warm pasta over torn burrata like it was an art form. The contrast of hot and cool — tangy tomato against creamy cheese — stuck with me. Back home, I recreated it, Texas-style, with a touch of garlic oil and extra basil. It’s now a family favorite.
If you love authentic, minimalist Italian cooking, check out my Cacio e Pepe, another simple classic that proves you don’t need many ingredients to create magic.
Ingredients you’ll need for Tomato Burrata Pasta
This recipe is all about balance — juicy tomatoes, aromatic garlic, and velvety burrata.
Main Ingredients
- 8 oz spaghetti – or any long pasta like linguine or fettuccine
- 2 cups ripe cherry tomatoes, halved – use the sweetest you can find
- 8 oz fresh burrata cheese – for that signature creaminess
- ¼ cup fresh basil, chopped – adds brightness and aroma
- 2 tbsp extra virgin olive oil – builds a silky base
- 2 cloves garlic, minced – flavor foundation
- Salt and pepper to taste – to balance and enhance
Optional Add-ons or Substitutes
- Add a pinch of red pepper flakes for a little heat
- Replace burrata with fresh mozzarella if unavailable
- Add grilled shrimp or chicken for protein
- Toss in arugula or spinach for extra greens
- Use whole wheat or gluten-free pasta as desired
If you enjoy rustic pasta recipes with bold simplicity, my Sardine Pasta brings the same coastal Italian inspiration with a savory twist.
Step-by-step instructions
This pasta is quick, clean, and relies on timing to blend the flavors perfectly.
- Cook the pasta.
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving ½ cup of pasta water. (Don’t overcook — texture matters.)
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente, reserving ½ cup of pasta water. (Don’t overcook — texture matters.)
- Sauté the aromatics.
- In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- In a skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
- Add the tomatoes.
- Toss in cherry tomatoes with a pinch of salt and pepper. Cook 5–7 minutes until they blister and release their juices. (A wooden spoon helps crush them lightly.)
- Toss in cherry tomatoes with a pinch of salt and pepper. Cook 5–7 minutes until they blister and release their juices. (A wooden spoon helps crush them lightly.)
- Combine with pasta.
- Add drained pasta to the skillet and toss to coat. Add a splash of pasta water to create a silky sauce.
- Add drained pasta to the skillet and toss to coat. Add a splash of pasta water to create a silky sauce.
- Add burrata and basil.
- Remove from heat. Tear burrata over the pasta, letting the creamy center melt slightly. Sprinkle with fresh basil and more olive oil.
- Remove from heat. Tear burrata over the pasta, letting the creamy center melt slightly. Sprinkle with fresh basil and more olive oil.
- Serve.
- Divide into bowls and season with cracked black pepper.
Quick reminders:
- Burrata should be added off the heat — it melts gently without curdling.
- Always reserve pasta water — it’s your secret sauce thickener.
- Use ripe, sweet tomatoes for best results.
- Garnish generously with basil or even a drizzle of balsamic reduction.
If you enjoy the bright flavors of Mediterranean salads and pasta, try my Arugula Pasta Salad next — it pairs beautifully with the freshness of this dish.
Expert tips for success
- Don’t overheat the garlic — it should be golden, not brown.
- Warm pasta helps melt burrata into a creamy sauce.
- Use high-quality olive oil; it makes a noticeable difference.
- Sprinkle salt only after tasting — burrata can be slightly salty already.
- A dash of lemon zest can lift the flavors beautifully.
- Serve immediately; the burrata’s creaminess is best fresh.
- For a touch of luxury, drizzle with truffle oil or top with crushed pistachios.
Serving suggestions
This pasta is light yet indulgent — perfect for pairing with small sides or a crisp drink.
- Serve with warm focaccia or garlic bread
- Add a simple side salad with lemon vinaigrette
- Pair with roasted vegetables or grilled zucchini
- Enjoy with a chilled sparkling water or lemonade
- Garnish with extra basil or shaved Parmesan for flair
For an elegant upgrade, you can pair this with my Lobster Bucatini, another creamy tomato-based pasta with seafood richness.
Storing and reheating
How to store it:
- Cool completely before refrigerating.
- Store in an airtight container for up to 2 days.
- Best enjoyed fresh, as burrata doesn’t reheat well.
How to reheat it:
- Reheat pasta gently in a skillet with a splash of water or olive oil.
- Add fresh burrata or mozzarella after reheating.
- Avoid microwaving directly; it ruins the cheese texture.
Nutrition facts (per serving)
- Calories: 420
- Protein: 18g
- Carbohydrates: 42g
- Fat: 20g
- Saturated Fat: 8g
- Fiber: 3g
- Sugar: 5g
- Sodium: 520mg
- Calcium: 250mg
Frequently asked questions
Can I make this ahead of time?
It’s best served fresh, but you can prep the tomato base in advance and add burrata right before serving.
What’s the best pasta shape to use?
Long shapes like spaghetti, linguine, or bucatini work beautifully since they hold the creamy sauce well.
Can I use mozzarella instead of burrata?
Yes, though burrata’s creamy center gives it that signature richness.
Final thoughts
This Tomato Burrata Pasta proves that the best Italian dishes are built on simplicity — a handful of good ingredients that shine together. It’s creamy, bright, and perfectly balanced, offering the comfort of homemade pasta with the sophistication of a restaurant dish.
- Ready in under 25 minutes
- A creamy, no-fuss tomato sauce with burrata magic
- Pure Mediterranean comfort on your plate
Tomato Burrata Pasta
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add cherry tomatoes with salt and pepper. Cook 5–7 minutes until blistered and juicy. Lightly crush with a spoon.
- Add cooked pasta to the skillet and toss to coat. Add a splash of reserved pasta water to create a silky sauce.
- Remove from heat. Tear burrata over the pasta, letting it melt. Sprinkle with chopped basil and drizzle more olive oil.
- Serve immediately, seasoning with cracked black pepper to taste.
Nutrition
Notes
- Best served fresh.
- Burrata does not reheat well.
