Easy Burrata Pasta Recipe

Experience pure comfort with this easy burrata pasta recipe. Silky tomato sauce, al dente pasta, and a creamy burrata center combine for a luxurious, restaurant-quality dinner at home.

Prep Time 5

Cook Time 30

Resting time 30

Total Time 1 5

Equipment

Large saucepan
Large Pot
Immersion Blender
Skillet

Ingredients

▢ 1 ball fresh burrata cheese
▢ 13 oz / 360g pasta
▢ 30 oz / 800g canned peeled tomatoes
▢ 1.5 oz / 40g freshly grated Parmigiano Reggiano cheese
▢ 2 large garlic cloves
▢ 1/2 handful fresh basil leaves
▢ 1 tablespoon extra virgin olive oil
▢ Salt and pepper
▢ Extra virgin olive oil, fresh basil leaves, and red pepper flakes for garnish

Instructions

Prep the Burrata and Start the Sauce

Set the burrata in a bowl and leave it out while you cook, so it has time to lose its chill. I like to give it 30 to 60 minutes when possible, because room temperature burrata opens into a much creamier finish.
Place a large saucepan or pot over medium heat, add the olive oil and whole garlic cloves, and cook them for a few minutes until they turn lightly golden and smell sweet and fragrant. Keep a close eye here, because garlic that gets too dark will taste bitter in the finished sauce.
Add the canned peeled tomatoes, then gently break them up with a wooden spoon so they start to melt into the oil and garlic. Pour a cup of water into the empty tomato can, swirl it around to catch every bit of tomato, and add that to the pot as well.

Simmer and Blend the Marinara

Season generously with salt and pepper, tear in the basil leaves, cover with a lid, and let the sauce simmer for 20 minutes over low to medium heat. You want a gentle bubble, not a hard boil, so the flavors turn mellow and the kitchen starts to smell like a proper Sunday sauce.
Let the sauce cool slightly, then blend it until completely smooth with an immersion blender or a standard blender, and return it to the pot. This step gives you that velvety texture that helps the burrata and Parmigiano Reggiano melt in naturally.

Cook the Pasta and Make the Pangrattato

Bring a large pot of well-salted water to a boil and cook the pasta until al dente, stopping 2 minutes before the package directions say it is done. The pasta should still have a little bite, because it will finish in the sauce.
While the pasta cooks, toast Italian breadcrumbs in a separate skillet with a little olive oil, minced garlic, and fresh lemon zest until crisp and golden. Stir often until the crumbs smell nutty and bright, then pull them off the heat before the garlic darkens too much.

Bring Everything Together

Drain the pasta, but save some of the starchy pasta water first. Add the pasta to the blended tomato sauce with the grated parmesan and a splash of pasta water, then stir until the sauce turns glossy and clings to each piece, adding a little more water if needed.
Take the pan off the heat, place the burrata right in the center of the pasta, and carefully cut it open so the creamy stracciatella spills into the hot sauce. Finish with a drizzle of extra virgin olive oil, fresh basil leaves, red pepper flakes, and a generous shower of the crispy lemon-garlic pangrattato.

Notes

Pro Tip: Take the burrata out of the fridge 30 to 60 minutes before serving so the center is creamy and ready to mingle with the warm sauce.

Cooking Tip: Always save at least 1/2 cup of starchy pasta water to build a smooth emulsion.

Technique: Blend the tomato sauce after simmering for a smoother, more elegant finish that coats the pasta evenly.

Mistake to Avoid: Do not heat or cook the burrata in the pan. High heat can cause the creamy center to separate.

Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Keyword burrata pasta recipe, creamy tomato pasta, Italian pasta dish

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