Description
Burrata Pasta is a simple yet elegant Italian dish featuring creamy burrata cheese paired with a homemade tomato sauce and perfectly cooked pasta. Ready in just 30 minutes, this dinner recipe impresses with fresh flavors of garlic, basil, and Parmigiano Reggiano, making it ideal for a quick weeknight meal or special occasion.
Ingredients
Scale
Cheese & Dairy
- 1 ball fresh burrata cheese
- 1.5oz / 40g freshly grated Parmigiano Reggiano cheese
Pasta
- 13oz / 360g pasta (paccheri pasta shape recommended)
Sauce
- 30oz / 800g canned peeled tomatoes (or fresh ripe tomatoes or cherry tomatoes)
- 2 large garlic cloves
- ½ handful fresh basil leaves (approximately 8 big leaves)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Garnish
- Extra virgin olive oil
- Fresh basil leaves
- Red pepper flakes
Instructions
- Prepare Burrata: Carefully place the burrata cheese in a bowl to come to room temperature while preparing the sauce, ensuring its creamy texture remains soft and luscious when served.
- Make the Tomato Sauce Base: Heat a large saucepan or pot over medium heat, add olive oil and whole garlic cloves, and sauté for a few minutes until the garlic turns golden and fragrant, infusing the oil.
- Add Tomatoes: Pour in the canned peeled tomatoes and gently break them up with a wooden spoon. Add a cup of water from the tomato can to capture all the sauce, mixing well.
- Season and Simmer: Season the sauce with salt and pepper, tear the fresh basil leaves and add them in. Cover the pot with a lid and simmer on low to medium heat for 20 minutes to develop flavor.
- Blend Sauce: Remove the pot from heat and allow the sauce to cool slightly. Use an immersion blender or regular blender to puree the sauce until smooth, then return it to the pot over low heat.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta until al dente — about 2 minutes less than the package instructions. This ensures the pasta remains firm and perfect for mixing into the sauce.
- Combine Pasta and Sauce: Drain the pasta, reserving some pasta water. Add the pasta to the sauce along with the grated Parmigiano Reggiano and a splash of reserved pasta water. Stir well to create a silky, cohesive sauce, adding more water if needed for desired consistency.
- Serve with Burrata: Remove the pan from heat. Place the burrata ball in the center of the pasta and carefully cut it open, allowing the creamy interior to meld with the sauce. Drizzle with extra virgin olive oil, garnish with fresh basil leaves and red pepper flakes, and serve immediately.
Notes
- Bringing burrata to room temperature helps maintain its creamy texture when mixed with hot pasta.
- Using pasta water when combining sauce and pasta helps achieve a silky sauce consistency.
- You can substitute paccheri with other short, tubular pasta shapes like rigatoni or penne.
- Adjust red pepper flakes to taste for desired spice level.
- Fresh tomatoes can be used instead of canned but may require longer cooking time to break down.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Keywords: Burrata Pasta, Italian Pasta Recipe, Homemade Tomato Sauce, Creamy Burrata, Easy Dinner Recipes, Vegetarian Pasta
