Burrata With Pasta, Cherry Tomatoes and Basil
Burrata with pasta is a simple Italian-inspired dish made special with burrata – a soft Italian cheese with a creamy center that melts into the warm, garlicky tomatoes and pasta, turning everything rich and silky. A spoonful of pesto and a sprinkle of lemon zest take it over the top.
Pure comfort with a fresh twist – fast enough for busy weeknights, special enough for guests – and perfect as a side, lunch or dinner main.
What to expect
This is a simple, elegant pasta dish that feels a little fancy but is surprisingly easy to make with just a few simple ingredients.
The cherry tomatoes burst into a light, garlicky sauce in just minutes. Then comes the magic: once the creamy burrata cheese mixes with the warm pasta and tomatoes, it melts into a rich, silky coating that is just delicious.
A finishing touch of lemon zest, fresh basil, and a drizzle of pesto brighten everything up. The final dish is fresh, creamy, rich, and full of flavor, with a pretty presentation that looks like you tried way harder than you did 🙂 The whole thing is ready in under 30 minutes.
Best served just after assembling, while the burrata is soft and creamy and the pasta and tomatoes are still warm.
Ingredients – tailored to your taste
- Tomatoes: Use cherry tomatoes or grape tomatoes.
- Burrata: Use one small burrata cheese pouch. A mini one is plenty for 2 main dishes. Burrata is a soft mozzarella cheese with a thin outer layer and a creamy inside that spills out when you cut it open. It comes in a tub of water.
- Pasta: I prefer to use capellini because it’s very thin – so more sauce with every bite!
- Pesto: Use a classic basil pesto – bought or homemade – or an alternative (see below).
- Garnish: lemon zest, fresh basil leaves, a drizzle of good olive oil.
Substitutions
- Tomatoes: Swap in cocktail, Roma or Heirloom tomatoes, cut up. These will take less time to cook as they are already cut.
- Pasta: Try spaghettini, linguine, whole grain, or gluten-free pasta.
- Burrata: Buy stracciatella cheese (the creamy inside of burrata) if available. If not, try whipped ricotta.
- Pesto: Instead of basil pesto, try cilantro pesto, Two Kooks’ walnut basil pesto, sundried tomato pesto, or kale pesto.
Variations
- Change it up with pan-fried gnocchi instead of spaghetti-like pasta.
- Swap the pesto for olive tapenade – use less if very salty or gremolata.
- Finish with a drizzle of balsamic glaze.
- Add a toasted panko topping.
- Top with grilled shrimp, scallops or crispy tofu for a more substantial meal.
Step-by-step instructions
Tip
Bring the burrata to room temperature before serving. Remove it from the tub of cold water and let it sit on the counter while you prepare the dish. This way, the burrata will be soft and creamy when you cut it open.
Shortcuts
- Cut the cherry tomatoes in half or use cut-up tomatoes to reduce the cooking time to about half. It’s not quite as dramatic a presentation as with the whole cherry tomatoes, but it still tastes delish.
- Use a store-bought pesto instead of making your own.
- Save chopping of fresh garlic with frozen cubes or chopped garlic in a jar (not quite as good as fresh but very convenient).
- Skip the lemon zest and add a squeeze or two of lemon juice.
What to serve with Tomato Burrata Pasta
Since this burrata pasta recipe is rich, creamy, and summery, I like to pair it with a crusty fresh Italian bread and some fresh grilled peach halves or zucchini slices on the grill for the perfect meal. Or how about pairing the pasta with a dry Prosecco, Pinot Grigio, or a citrusy mocktail?
Burrata FAQs
Burrata is a soft Italian cheese made from fresh mozzarella cheese and cream. The outer shell is a solid thin shell of mozzarella, while the inside is filled with soft creamy stracciatella (shreds of mozzarella) mixed with cream. It’s rich, ultra-creamy, and slightly sweet but mild tasting.
Burrata resembles a plump, white pouch or dumpling made from soft mozzarella. It has a smooth, glossy surface and a slightly bulging shape from the creamy filling inside. When cut open, the rich, silky center spills out – like a hidden surprise.
Both are made from cow’s milk and look similar on the outside, but burrata is soft and creamy on the inside. Mozzarella is more elastic and uniform throughout.
Burrata needs garnishes or seasonings as it’s very mild. Serve it at room temperature, cut open to let the creamy cheese spill out, with a drizzle of olive oil and sprinkled with salt, lemon zest, and pesto or olive tapenade. Or pair with pasta, tomatoes, grilled bread, peaches, or prosciutto.
Tasting Table did a taste test and ranking of various burrata brands, if you’re curious. In addition, some widely available and recognized retail brands in North America and Europe include: BelGioioso (widely available in North America),
Tre Stelle (Canada), Murgella or Caseificio Palazzo (authentic Italian imports),
Di Stefano (California-based, premium quality).
More vegetarian pasta recipes
- tomato basil pasta with lemon and olives
- Mediterranean pasta
- easy vegetable spaghetti
- pasta with tomato and spinach
Be sure to check out our full collection of pasta and rice recipes.
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Burrata With Pasta Tomatoes & Basil
Ingredients
Cherry Tomato Sauce
- 2 cups cherry tomatoes, Note 1 (1 pint)
- 2 tablespoons olive oil (plus more for drizzle)
- 3 garlic cloves, finely chopped (3 teaspoons)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes (or more or less to taste)
- 2 tablespoons chopped fresh basil leaves 4-6 leaves
Pasta and Garnish
- 4 ounces capellini or other thin spaghetti-like pasta, Note 2
- 1 small burrata (at room temperature) Note 3
- 2 tablespoons pesto, Note 4 (or more to taste)
- 2 teaspoons lemon zest (from one lemon)
- 4 basil leaves, roughly chopped
Instructions
- MAKE CHERRY TOMATO SAUCE: Heat olive oil in skillet to medium heat. Add garlic and cook for 30 seconds. Lower heat to medium low heat and add cherry tomatoes, salt, pepper, red pepper flakes, and basil to the garlicky oil. I like to add a splash of water to ensure the garlic doesn't burn. Cook for 10-12 minutes until tomatoes are soft. You can shorten cook time by covering the skillet. Shake pan or stir occasionally. Carefully burst about 1/2 of the tomatoes to release juices and create a pasta sauce. Stir and cook another minute.
- BOIL PASTA in boiling salted water according to package directions until al dente (or softer if you prefer). Drain and add pasta to cherry tomatoes in skillet.
- FINISH AND SERVE: Assemble the dish right in the skillet (I do this) or transfer to a shallow bowl. Toss cooked pasta and tomato sauce until well combined. Place burrata on top. Drizzle pesto all over and sprinkle on lemon zest. Cut into the burrata and let the creamy cheese inside spill out. Discard (or shred) the mozzarella outer skin on the burrata. Toss the pasta and tomatoes with the burrata cheese – it will become super creamy and delicious. Taste and add more lemon and salt if needed. Garnish with chopped basil leaves and a drizzle of extra virgin olive oil if you like and serve.
Recipe Notes
- Tomato options: Instead of cherry or grape tomatoes, you can use cocktail tomatoes, Roma or Heirloom tomatoes. Cut them up to about 1 inch/2.5 cm. If they are extra juicy tomatoes, give them a squeeze before sautéing them. These will cook more quickly (5-7 minutes) as they are already cut open.
- Pasta options: Try spaghettini, linguine, whole grain, or gluten-free pasta.
- Burrata substitute: Buy stracciatella, the creamy inside of the burrata (the part you mix in with the pasta) if you can find it. The taste will be the same, but you won’t get the ‘cut and ooze’ factor. You can also try whipped ricotta or ricotta.
- Pesto options: Make this classic basil pesto, or Two Kooks’ walnut basil pesto. Or buy basil pesto, sundried tomato pesto, or kale pesto.
- Make ahead: A day or hours ahead of time: zest lemon, make pesto (if making from scratch), make tomato mixture (undercook it a bit and rewarm in microwave for a minute). It is best to make the pasta fresh and add the burrata at the end. Store leftovers in an airtight container for up to 2 days. To reheat: add a splash of water to loosen up the pasta and microwave on 50% heat for about 1 1/2 to 2 minutes.
- Variations:
- Swap in pan-fried gnocchi for spaghetti-like pasta.
- Instead of pesto, try olive tapenade – use less if very salty – or gremolata.
- Finish with a drizzle of balsamic glaze or a sprinkle of Parmesan cheese.
- Add a topping of toasted panko by stirring it in a pan over medium heat with a little oil or butter and lemon zest until golden brown.
- Top with grilled shrimp, scallops or crispy tofu for a more substantial meal.
Delicious and so easy!!! I added a splash of white wine to the tomatoes too. And then had a glass with dinner !🥰
Great touch with the wine Fran – thanks for sharing! 🙂
Haven’t actually tried it yet but looks fabulous.
Well, I am admittedly biased, but I think it’s delicious 🙂 Hope you like it if you decide to try it – please let us know!