This recipe takes me back to my days as a private chef when I was lucky enough to be surrounded by the most delicious, inventive food all day, every day. However, when I got home, I would be tired and hungry; all I wanted was something quick, nourishing and full of flavour. This Burrata with Pasta ticks all those boxes and is still a staple in my house all these years later…
I love this kind of pasta, where it takes as long as the pasta takes to boil, sort of like this Creamy Courgette Pasta. The tomatoes break down in the pan in this recipe and that's what creates the gorgeous silky sauce. I would recommend using good tomatoes here, on the vine ideally, but honestly it's good with any tomatoes anyway.
Why you'll love this Burrata with Pasta:
- It's one of the most simple pasta recipes of all time, but it packs a punch of flavour.
- It doesn't require lots of ingredients, many of them you are likely to have already in the fridge/cupboard.
- It's super quick. I used to make this a lot after coming home from a long day as a private chef as it was easy and delicious, taking 15 minutes.
You will need the following:
Olive oil - this adds a lovely flavour, although you could use rapeseed oil if you prefer. Borderfields have some delicious options that would work really well in this recipe.
Garlic cloves - this adds a subtle garlic flavour. You can also use roasted garlic or a sprinkle of garlic granules.
Crushed red pepper flakes - these add a subtle sweet and smoky flavour. You could use crushed chilli flakes if you prefer more heat.
Cherry tomatoes - I love using cherry tomatoes in cooking as they add a juicy burst of flavour. You could also use baby plum tomatoes instead.
Caster sugar - you just need a pinch to bring out the sweetness of the tomatoes. You could use golden caster sugar or granulated sugar instead.
Salt - I recommend Maldon Salt for the best flavour. You could use their garlic and/or chilli flavoured options in this recipe.
Freshly ground black pepper - this adds a subtle pepperiness to the sauce. You could use freshly ground mixed peppercorns if you prefer.
Linguine - linguine is perfect for pasta dishes with sauces. You could use spaghetti or bucatini if you prefer.
Fresh basil - the leaves look beautiful as a garnish and add a subtle basil flavour. If you want to increase the basil flavour further, drizzle with homemade basil pesto just before serving.
Burrata - this is a softer, creamier version of mozzarella that adds a luxurious finish to this one pan dish. You could use mozzarella if you can’t find any burrata.
Parmesan - in my opinion, a generous grating of fresh Parmesan is the perfect way to finish off pasta. Opt for a vegetarian-friendly alternative, if needed.
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Burrata: If you can't find burrata, your best option is to use mozzarella as they can often be used interchangeably. Both are made from cow’s or buffalo milk, but mozzarella has a firmer texture which can be sliced and shredded without losing its shape - and a more mild and delicate flavour.
You can make a ‘cheat’s burrata’ using one of two hacks:
- Tear 250g mozzarella into small pieces in a medium bowl, pour over 100ml double cream and add ¼ teaspoon salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
- Tear 250g mozzarella into small pieces in a medium bowl, add 200g crème fraîche and a generous pinch of salt. Stir well to combine, then cover and chill for a couple of hours - or until ready to serve.
Tomatoes: You could substitute with other veggies too. You could easily add some sliced sundried tomatoes, a handful of spinach or some peas too. You could also garnish with fully prepared rocket or pea shoots.
Here's how to make Burrata with Pasta:
Below is a step-by-step guide to help you make this deliciously, easy pasta. The full recipe is below.
ONE: To a pan over medium-high, add the olive oil, garlic and chilli. Sizzle for 1 minute. Get your pasta on to boil in a separate pot.
TWO: Add the cherry tomatoes. You want them coated in the oil, garlic and chilli.
THREE: After a 5 minutes, the tomatoes will start to blister and burst. Use the back of the spoon to press them down to encourage them to burst and turn saucy.
FOUR: Add the cooked pasta and a good ladle of pasta water. You need the pasta water to form the sauce. Toss well together.
FIVE: Add fresh basil!
SIX: The pasta water mixed with the tomatoes should have formed a lovely glossy sauce. Plate up and enjoy with burrata on top.
Cooking Tips:
Making in advance: This Burrata with Pasta recipe is best served straight away - if you want a make-ahead pasta dish, I would suggest my Sausage and Pasta Bake.
Adding pasta water to make a sauce: Using the pasta cooking water in pasta sauces is one of my favourite chef’s tricks. As the pasta cooks in the boiling water, it releases starch - thus creating a starchy pasta water. When you add this to your pasta sauces, it helps to bind and thicken them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, adding a splash of pasta cooking water to your sauce will help you create the most delicious, silky smooth, pasta sauce.
Frequently Asked Questions:
You can use fresh or dried pasta for this recipe - just remember to adjust the quantity and cooking time (fresh pasta cooks much more quickly). You could swap the linguine for spaghetti or bucatini, you want a fairly thin long pasta which will twirl around the delicious cherry tomato sauce.
Pasta recipes often ask for the pasta to be cooked ‘al dente’ which literally translates as ‘to the tooth’. This is the ideal consistency for pasta (and rice) which should be firm and have some bite - not too hard or chalky (which means it is undercooked) or mushy (which means it is overcooked). In some recipes, you cook just under al dente because the pasta will be reheated in a sauce and continue to cook a little more. In this recipe, the pasta is literally just tossed through the sauce with a little pasta water so you can take it to al dente.
You don’t really need to serve anything with this Tomato Burrata Pasta because it is a delicious balanced meal as it is. However, you could stir through some cooked chicken or prawns if you like for a bit of protein. Sautéed tender stem broccoli on the side or a big green salad for a bit of green. You could also add a pangrattato for a bit of texture, or serve with garlic bread if you want full on comfort food.
Other recipes you may enjoy:
I love this recipe for Buttery Lemon Pasta, it's a super simple quick pasta but it's fresh and might not be one you've tried too often. For an incredible One Pan recipe, try my Leek Pasta with Burrata and Crispy Parma Ham. This has burrata too, as the name suggests, but it's a real one pan recipe where the pasta is cooked in the sauce directly. I also love this pesto recipe, White Pesto Pasta, it's quick and a bit different to green basil pesto that is more common!
Made this recipe and loved it?
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PrintBurrata Pasta (Tomato Burrata Pasta)
This recipe is everything I love about Italian food. It uses just a handful of good-quality ingredients and transforms them into a quick, simple and delicious meal...
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Adaptable for Vegetarians, Adaptable for Vegans
- Method: Stove Top
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 tbsp olive oil
- 4 garlic cloves, minced
- ¼ tsp crushed red pepper flakes
- 300g cherry tomatoes
- ½ tsp sugar
- Salt and freshly ground black pepper
- 250g dried linguine
- Handful of fresh basil, chopped
To serve:
- 1 large ball of burrata cheese, torn
- Fresh basil
- Parmesan, freshly grated
- Crushed red pepper flakes, to taste
- Olive oil, for drizzling
Instructions
- Heat the olive oil in a large non-stick frying pan set over a low-medium heat. Add the garlic and red pepper flakes and cook for 1-2 minutes, stirring often.
- Add the tomatoes with a generous pinch of salt and freshly ground black pepper. Stir well to coat in the oil. Leave to cook for a few minutes or until they begin to soften and show signs of bursting.
- Add the sugar, then smoosh the tomatoes with the back of a wooden spoon gently to encourage them to break down.
- Meanwhile, bring a pan of salted water to a boil and cook the pasta until al dente, you want it to still have quite a bite to it as you will finish cooking the pasta in the sauce. Reserve a cup of the cooking water and drain well.
- Add the pasta to the tomatoes, then toss to fully coat the pasta. Add a splash of pasta water, as needed, to create a smooth and silky sauce. Sprinkle in the chopped basil and season to taste.
- Top with the burrata and garnish with fresh basil. Sprinkle over plenty of freshly grated Parmesan, a pinch of crushed red pepper flakes and a drizzle of olive oil, if wished. Bring to the table and serve (alternatively, spoon into bowls before topping with burrata, basil, Parmesan, red pepper flakes and olive oil).
Notes
1. A splash of balsamic vinegar works really well here instead of the sugar. It's always good when you're cooking with tomatoes to add a little sugar or sweetness of some kind as it brings out the flavour and is a small thing but makes a big difference.
2. Always slightly under cook your pasta if you're going to toss it through a sauce to finish it as otherwise by the time you've done this it will be overcooked.
3. Any pasta shape will work here
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