Burrata was invented in Puglia in the 1920s—a clever way to stretch scraps of mozzarella and cream so nothing went to waste.
Burrata and Tomatoes Pasta
Indulge in a bowl of pure comfort with our Burrata and Tomatoes Pasta! This delightful dish features luscious burrata cheese melting into a vibrant mix of ripe tomatoes and fragrant basil, creating a flavor explosion that’s far superior to any store-bought sauce. Quick to whip up, it’s the perfect weeknight meal that will leave you craving more!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Basil, salt, pepper to taste
- 1 garlic clove
- about 20 Little tomatoes
🫙Pantry Staples(1)
- 200g Pasta (spaghetti or any other shape) (7.06 oz)
📦Other(2)
- 1 medium burrata
- 30g parmigiano reggiano (1.06 oz)
Nutrition (per serving)
Calories
347
Protein
17g
Carbs
40g
Fat
13g
👨🍳 Instructions
- 1
First cut all your little tomatoes in half and put them in a bowl, season with olive oil, garlic clove, salt, and pepper, mix everything together and place them on a baking pan.
- 2
This goes in the oven at 350°F for about 15 minutes.
- 3
In the meantime, cook the pasta (spaghetti) for about 7 minutes.
- 4
For the sauce, take a food processor, put the baked tomatoes into it followed by fresh basil, more olive oil, parmigiano reggiano, and burrata.
- 5
Blend everything together.
- 6
Take a pan, pour the sauce into it back on the heat, and add the very al dente pasta directly into the sauce along with a little bit of cooking water, stir on medium heat for about 2 or 3 minutes.
💡 Pro Tips
- ✓Roast tomatoes at 350°F for exactly 15 minutes to concentrate sugars through enzymatic breakdown while preserving fresh acidity—longer roasting (20+ min) risks bitterness from caramelization that overpowers burrata's delicate flavor.timing15 minutes at 350°F
- ✓Cook pasta to 6-7 minutes (2-3 minutes under package recommendation) because you'll finish cooking it in the sauce for an additional 2-3 minutes, allowing starches to fully gelatinize and emulsify with burrata's fat for creaminess without mushiness.timing6-7 minutes initial cook + 2-3 minutes finish
- ✓Add burrata to the food processor last and pulse just 2-3 times after blending other ingredients—overblending breaks down its milk proteins and fat globules, releasing 60% more whey and resulting in a grainy, separated sauce instead of creamy.technique2-3 pulses maximum
- ✓Reserve 120-180ml of starchy pasta cooking water and add it in 30ml increments when finishing the sauce—the starch acts as a binder to emulsify burrata's fat and oil, creating a silky coating rather than a broken, oily sauce.ingredient120-180ml reserved | 30ml increments
- ✓Keep sauce at medium heat (180-190°F) for no longer than 2-3 minutes when combining with pasta, since burrata's milk solids begin separating above 140°F; temperatures above 190°F will cause the sauce to break and lose its creamy emulsion.techniqueMedium heat | 180-190°F | 2-3 minutes maximum
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Burrata was invented in Puglia in the 1920s—a clever way to stretch scraps of mozzarella and cream so nothing went to waste.
Burrata and Tomatoes Pasta
Indulge in a bowl of pure comfort with our Burrata and Tomatoes Pasta! This delightful dish features luscious burrata cheese melting into a vibrant mix of ripe tomatoes and fragrant basil, creating a flavor explosion that’s far superior to any store-bought sauce. Quick to whip up, it’s the perfect weeknight meal that will leave you craving more!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- Basil, salt, pepper to taste
- 1 garlic clove
- about 20 Little tomatoes
🫙Pantry Staples(1)
- 200g Pasta (spaghetti or any other shape) (7.06 oz)
📦Other(2)
- 1 medium burrata
- 30g parmigiano reggiano (1.06 oz)
Nutrition (per serving)
Calories
347
Protein
17g
Carbs
40g
Fat
13g
👨🍳 Instructions
- 1
First cut all your little tomatoes in half and put them in a bowl, season with olive oil, garlic clove, salt, and pepper, mix everything together and place them on a baking pan.
- 2
This goes in the oven at 350°F for about 15 minutes.
- 3
In the meantime, cook the pasta (spaghetti) for about 7 minutes.
- 4
For the sauce, take a food processor, put the baked tomatoes into it followed by fresh basil, more olive oil, parmigiano reggiano, and burrata.
- 5
Blend everything together.
- 6
Take a pan, pour the sauce into it back on the heat, and add the very al dente pasta directly into the sauce along with a little bit of cooking water, stir on medium heat for about 2 or 3 minutes.
💡 Pro Tips
- ✓Roast tomatoes at 350°F for exactly 15 minutes to concentrate sugars through enzymatic breakdown while preserving fresh acidity—longer roasting (20+ min) risks bitterness from caramelization that overpowers burrata's delicate flavor.timing15 minutes at 350°F
- ✓Cook pasta to 6-7 minutes (2-3 minutes under package recommendation) because you'll finish cooking it in the sauce for an additional 2-3 minutes, allowing starches to fully gelatinize and emulsify with burrata's fat for creaminess without mushiness.timing6-7 minutes initial cook + 2-3 minutes finish
- ✓Add burrata to the food processor last and pulse just 2-3 times after blending other ingredients—overblending breaks down its milk proteins and fat globules, releasing 60% more whey and resulting in a grainy, separated sauce instead of creamy.technique2-3 pulses maximum
- ✓Reserve 120-180ml of starchy pasta cooking water and add it in 30ml increments when finishing the sauce—the starch acts as a binder to emulsify burrata's fat and oil, creating a silky coating rather than a broken, oily sauce.ingredient120-180ml reserved | 30ml increments
- ✓Keep sauce at medium heat (180-190°F) for no longer than 2-3 minutes when combining with pasta, since burrata's milk solids begin separating above 140°F; temperatures above 190°F will cause the sauce to break and lose its creamy emulsion.techniqueMedium heat | 180-190°F | 2-3 minutes maximum