Burrata Pasta Recipe (Creamy, Fresh & Easy)

This burrata pasta recipe is trending fast — creamy, fresh, and perfect for cozy date nights at home. Think al dente pasta twirled in a garlicky olive oil and roasted tomato sauce, then topped with cool, ultra-creamy burrata that melts right into every strand. It tastes like something you’d order at a little Italian café, but it’s totally doable on a busy weeknight.

You only need a few ingredients, one pot, and one skillet to bring this burrata pasta recipe together. Once you try it, you’ll understand why everyone’s obsessed.

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Burrata Pasta Recipe (Creamy, Fresh & Easy)

This burrata pasta recipe is creamy, fresh, and perfect for cozy nights at home. Garlicky tomatoes, fresh basil, and ultra-creamy burrata come together in under 30 minutes for a dreamy, restaurant-style dinner you can make on a weeknight.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Calories 560 kcal

Ingredients

  

Pasta

• 12 oz dried pasta spaghetti, linguine, or bucatini
• 1½ tbsp kosher salt for pasta water

Tomato-Garlic Sauce

• 3 tbsp extra-virgin olive oil
• 3 cups cherry or grape tomatoes halved
• 3 cloves garlic thinly sliced
• ½ tsp red pepper flakes optional, to taste
• ½ tsp kosher salt plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ cup pasta cooking water reserve more if needed

Burrata & Finishing

• 8 oz burrata cheese drained and patted dry
• ½ cup fresh basil leaves torn or sliced
• 1 tsp lemon zest from about 1 lemon
• 1–2 tbsp grated Parmesan or Pecorino Romano optional but delicious
• to taste extra olive oil for drizzling
• to taste extra black pepper and red pepper flakes

Instructions

 

• Bring a large pot of water to a boil. Add kosher salt. Cook pasta until al dente. Reserve 1 cup of cooking water, then drain (do not rinse).
• Meanwhile, heat olive oil in a large skillet over medium. Add garlic and cook 30–60 seconds until fragrant. Add tomatoes, salt, pepper, and red pepper flakes. Cook 6–8 minutes, stirring, until tomatoes soften and burst slightly.
• Add drained pasta to the skillet. Add ¼ cup reserved pasta water and toss to coat. Add more water as needed to loosen sauce. Stir in lemon zest and most of the basil. Taste and adjust seasoning.
• Transfer pasta to a platter or bowls. Top with whole or cut burrata. Drizzle with olive oil and sprinkle with remaining basil, Parmesan (if using), and more pepper or red pepper flakes.
• Cut into the burrata just before serving so the creamy center spreads over the hot pasta. Toss gently to combine and enjoy.

Notes

For extra veggies, stir in spinach or roasted zucchini. To prep ahead, make the tomato base in advance and reheat before adding fresh pasta and burrata. Great with gluten-free pasta or chickpeas added for protein. Keep burrata fresh and serve just before eating for best texture.

Why You’ll Love This Burrata Pasta Recipe

• Big restaurant-style flavor with simple grocery-store ingredients.
• Ready in about 30 minutes – ideal for weeknights or last-minute entertaining.
• Naturally pork-free and alcohol-free (no bacon, no wine).
• Perfect for date night but easy enough for solo or family dinners.
• Flexible: swap pasta shapes, add veggies, or bump up the heat.
• Leftovers (without the burrata) turn into an amazing next-day lunch.

Quick Recipe Overview

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

This burrata pasta recipe pairs a quick skillet “sauce” of blistered cherry tomatoes, garlic, and olive oil with hot pasta and fresh basil, then finishes with creamy burrata on top. The heat of the pasta gently melts the cheese, creating a velvety, luxurious sauce.

What Is Burrata Pasta?

Burrata is a fresh Italian cheese made from mozzarella and cream. On the outside, it looks like a ball of mozzarella; inside, it’s filled with soft, rich curds and cream. When you cut into it, you get a dreamy, silky center that’s perfect for swirling into hot pasta.

Burrata pasta is exactly what it sounds like: a pasta dish designed to show off that creamy cheese. Instead of drowning the noodles in a heavy cream sauce, you make a light, flavorful base using olive oil, garlic, and tomatoes. Then you add burrata at the very end, letting it melt into the pasta so every bite is ultra-saucy and indulgent.

This burrata pasta recipe keeps things fresh and balanced with basil, a little lemon zest, and just enough chili flakes to keep it interesting.

Ingredients for Burrata Pasta Recipe

For the Pasta

• 12 oz dried pasta (spaghetti, linguine, or bucatini work beautifully)
• 1½ tbsp kosher salt (for the pasta water)

For the Tomato-Garlic Sauce

• 3 tbsp extra-virgin olive oil
• 3 cups cherry or grape tomatoes, halved
• 3 cloves garlic, thinly sliced
• ½ tsp red pepper flakes (optional, to taste)
• ½ tsp kosher salt, plus more to taste
• ¼ tsp freshly ground black pepper
• ¼ cup pasta cooking water (reserve more if needed)

For the Burrata & Finishing

• 8 oz burrata cheese (usually two 4-oz balls), drained and patted dry
• ½ cup fresh basil leaves, torn or sliced into ribbons
• 1 tsp lemon zest (from about 1 lemon)
• 1–2 tbsp grated Parmesan or Pecorino Romano (optional but delicious)
• Extra olive oil, for drizzling
• Extra black pepper and red pepper flakes, to taste

How to Make Burrata Pasta Recipe

1. Boil the Pasta

Bring a large pot of water to a rolling boil. Add the kosher salt—it should taste pleasantly salty, like the sea.

Drop in the pasta and cook until just al dente, following package directions but usually 1–2 minutes less than the max time. Stir occasionally so the strands don’t stick.

Before draining, carefully scoop out at least 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta but do not rinse.

2. Build the Tomato-Garlic Base

While the pasta cooks, heat the olive oil in a large, deep skillet over medium heat.

Add the sliced garlic and cook 30–60 seconds, just until fragrant and barely golden at the edges—don’t let it brown or it will turn bitter.

Add the halved cherry tomatoes, salt, black pepper, and red pepper flakes if using. Stir to coat in the garlicky oil.

Cook for 6–8 minutes, stirring occasionally, until the tomatoes soften, some burst, and the mixture looks saucy. Gently mash a few tomatoes with the back of a spoon to release more juices if needed.

3. Toss the Pasta with the Sauce

Add the drained pasta directly into the skillet with the tomato mixture.

Pour in about ¼ cup of the reserved pasta water and toss vigorously with tongs until the pasta is well coated and the sauce clings to the noodles. Add more pasta water, a tablespoon at a time, if the pasta looks dry—the starch helps create a silky coating.

Taste and adjust seasoning with more salt or pepper as needed. Turn off the heat and stir in the lemon zest and most of the fresh basil, saving a little for topping.

4. Plate and Add the Burrata

Transfer the pasta to a large serving platter or divide among warm bowls. Make a small “nest” in the center of each portion.

Gently place a whole burrata ball in the middle of the serving platter, or cut it into 4 pieces and nestle a piece on each bowl of pasta.

Drizzle the burrata and pasta lightly with olive oil. Sprinkle with the remaining basil, a spoonful of grated Parmesan if using, and a final grind of black pepper and pinch of red pepper flakes.

5. Serve

Take the burrata pasta to the table while the cheese is still cool but beginning to soften from the heat.

Right before eating, use a knife or spoon to gently cut into the burrata so the creamy center spills over the hot pasta. Toss lightly so everyone gets some of that rich, velvety cheese in each bite.

Customize the Flavor / Heat

• Extra creamy: Add a splash (2–3 tbsp) of heavy cream to the tomato sauce right before adding the pasta for a slightly richer base before the burrata goes on.
• More garlicky: Increase the garlic to 4–5 cloves, or add a pinch of garlic powder when you season the tomatoes.
• Spicier: Bump the red pepper flakes up to ¾ or 1 tsp, or serve extra at the table so people can adjust their own heat level.
• Brighter and more lemony: Add 1–2 tsp fresh lemon juice to the pasta along with the zest for a sharper citrus note.
• Herb-forward: Mix in extra chopped basil or a little fresh oregano or flat-leaf parsley with the tomatoes.
• Lighter: Use 8–10 oz pasta instead of 12 oz and add an extra cup of halved tomatoes to make the dish more veggie-forward.

Variations & Add-Ins

• Roasted Veggie Burrata Pasta: Toss in roasted zucchini, eggplant, or bell peppers along with the tomatoes for extra veggies and texture.
• Spinach Burrata Pasta: Stir in 2–3 cups baby spinach during the last minute of cooking the sauce so it wilts just before adding the pasta.
• Burrata Pasta with Chickpeas: Add 1 can (15 oz) drained chickpeas to the skillet with the tomatoes for extra protein and fiber.
• Gluten-Free Burrata Pasta: Use your favorite gluten-free pasta; keep a close eye on the cooking time so it stays al dente.
• Short Pasta Version: Swap the long noodles for short shapes like rigatoni, penne, or orecchiette—great for catching little pockets of burrata and tomato.
• Grilled Veggie Twist: If you already have the grill going, grill your tomatoes and some sliced zucchini, then toss them into the pasta before topping with burrata.

Make It a Balanced Meal

This burrata pasta recipe leans into cozy, creamy carbs—but you can absolutely balance the plate.

• Protein: Burrata adds some protein and fat, but you can boost protein by adding chickpeas, grilled chicken, or grilled shrimp on the side (keeping the recipe pork-free and alcohol-free).
• Veggies: Aim to fill at least a third to half of your plate with vegetables. Add a simple green salad, roasted vegetables, or extra sautéed greens to round things out.
• Carbs: A typical serving is around 3 oz cooked pasta per person; you can scale your portion up or down depending on your needs and what else you’re serving.

If you want a lighter meal, load up on veggies and serve a smaller mound of pasta. For a more indulgent date-night dinner, go with a full portion of pasta and enjoy it with a crisp salad.

Meal Prep, Storage & Reheating

This burrata pasta recipe is best when the burrata is added right before serving, but you can definitely prep parts ahead:

• Make-ahead sauce: Cook the tomato-garlic base up to 2 days in advance. Cool, store in an airtight container in the fridge, and rewarm gently in a skillet before adding fresh-cooked pasta.
• Leftover pasta (without burrata): Store cooked tomato pasta (minus the burrata) in an airtight container in the fridge for 3–4 days. Reheat in a skillet with a splash of water or broth until hot.
• Adding burrata later: For leftovers, reheat the pasta first, then top with fresh burrata so it stays creamy and doesn’t overcook.

Because burrata is a fresh cheese, it’s best used within a couple of days of opening. Always keep it refrigerated and discard if it smells sour or looks off.

For more detailed guidance on safely cooling, storing, and reheating leftovers, you can follow this official food safety chart.

Approximate Nutrition (Per Serving)

This is a rough estimate for one of four servings, including pasta, sauce, and burrata but not optional Parmesan or extra sides:

• Calories: ~560
• Protein: ~20 g
• Carbohydrates: ~60 g
• Fat: ~24 g

Values will vary based on pasta shape, exact burrata brand, and how much olive oil and cheese you drizzle on at the end. Use this as a general guide only, not as medical or dietary advice.

TastyInspo Notes

I love this burrata pasta recipe for those nights when you want something that feels fancy but don’t want to do a ton of chopping or babysit a sauce. The cherry tomatoes do most of the work for you, bursting into a glossy, sweet sauce that’s just begging for silky burrata on top.

It’s also a great “impress your people” dish: perfect for date night, double dates at home, or a small dinner party. Serve it family-style in a big shallow bowl, cut into the burrata at the table, and let everyone ooh and ahh as the creamy center spills out.

If you’re a meal-prep person, keep a container of the tomato base in the fridge. Boil some pasta, warm the sauce, and all you have to do is grab a ball of burrata and some basil for a nearly instant, restaurant-worthy dinner.

Serving Ideas & Pairings

• Simple salad: Pair this burrata pasta recipe with a crisp green salad—mixed greens, cucumber, and a lemony vinaigrette work beautifully.
• Roasted veggies: Serve with roasted broccoli, asparagus, or roasted fall vegetables for extra color and nutrients.
• Garlic bread (if you’re all-in on carbs): Toast slices of baguette or sourdough with olive oil and a light rub of garlic.
• Protein sides: Add grilled chicken breast, shrimp, or a simple pan-seared fish fillet on the side if you want more protein.
• Drinks: Sparkling water with lemon or lime, iced tea, or a non-alcoholic spritzer keeps the meal refreshing and family-friendly.

FAQs about Burrata Pasta Recipe

Final Thoughts

This Burrata Pasta Recipe (Creamy, Fresh & Easy) is the kind of cozy, crowd-pleasing dinner you’ll want in your back pocket. With just a handful of ingredients and 30 minutes, you get a burrata pasta recipe that’s luxurious enough for date night but simple enough for a weeknight—and that’s exactly why it’s trending.