Simple Tomato Burrata Pasta

Fresh burrata transforms ordinary weeknight pasta into a luxurious, yet effortless dinner option. In this simple Tomato Burrata Pasta, the cheese does all the heavy lifting. Add it to a steaming bowl of pasta and the rich, creamy stracciatella oozes out, melting right into the hot sauce and roasted burst tomatoes.

It’s no secret that I love burrata cheese. If you haven’t tried it, I suggest adding it to your next Tomato Caprese Salad with sweet grape or cherry tomatoes and fresh basil or to a Grilled Peach Fruit Salad. Fresh fand creamy burrata cheese adds depth to any salad or pasta dish.

Simple Burrata Pasta

This incredible Burrata Pasta contains simple Italian flavours. Ripe roasted grape or cherry tomatoes, Parmesan Reggiano cheese, and freshly torn basil leaves. The crowning glory is a rich Burrata ball sliced open to spill creamy fresh stracciatella all over the hot pasta.

This is the ultimate summer dinner pasta dish for when tomatoes and basil are taking over the garden and it’s too hot to heat up the kitchen. This quick and satisfying meal is ready in under 45 minutes including the time it takes to roast the tomatoes.

Pro tip: roast a double batch of tomatoes and use them in other recipes or freeze them to preserve for winter use.

What is Burrata?

Simply put, burrata is a squishy blob of not one, but TWO fresh Italian cheeses. True Italian burrata from the Puglia region of southern Italy is made with cow or buffalo milk (Burrata di bufala) milk, rennet, and cream.

The outer layer consists of fresh mozzarella which has a unique stretchy quality that pizza lovers adore. This same characteristic allows it to be stretched into the shape of a pouch which is filled with scraps of stretchy leftover mozzarella curd and thick buffalo cream, or Stracciatella.

Ingredients for Simple Burrata Pasta

For this recipe you will need a baking tray, parchment paper or aluminum foil, an oven, a large pot, a whisk, and a cheese grater.

• Cherry or Grape Tomatoes
• Olive Oil
• Kosher Salt
• Black Pepper
• Butter
• Shallot
• Garlic
• Tomato Paste
• Chicken Broth
• Tomato Sauce
• Heavy Cream
• Dried Oregano
• Balsamic Vinegar
• Dried Basil
• Dried Parsley
• Rigatoni Pasta
• Parmesan Cheese
• Burrata Ball

You can use grape tomatoes, cherry tomatoes, or even small Roma tomatoes (deseeded) in this recipe. Roast them in olive oil, salt, and freshly ground black pepper.

The shallot adds a milder allium flavour while garlic adds earthy umami, along with the tomato paste. Use a jar of passata or make your own using this recipe.

Thin the pasta sauce out with chicken stock or chicken broth and add heavy whipping cream for body.

Feel free to use fresh or dried oregano, basil, and parsley. If using fresh herbs, always add twice the amount or to taste.

Rigatoni is the perfect pasta shape for this dish, but you can also use penne, orecchiette, cavatappi, or campanelle pasta.

Use freshly grated Parmesan Reggiano, not pre-grated and if you can’t find burrata, you can use mini bocconcini balls instead (note that the pasta will be less creamy).

How to Make Burrata Pasta

The first step in this Burrata Pasta recipe is roasting the cherry tomatoes. To begin, preheat oven to 400 F and line a baking sheet with aluminium foil. Lightly spray the baking sheet with cooking spray.

Next, toss the tomatoes, olive oil, salt, and pepper together on the baking sheet. Roast tomatoes for 10-15 minutes or until the tomatoes are soft and roasted. Remove from the oven and set aside.

Make the Pasta Sauce

While the tomatoes are roasting, heat the olive oil and butter in a large, tall-sided skillet or a pot over medium heat. Cook the shallot until softened, about 3-4 minutes then add the garlic and tomato paste and stir, cooking for 1 – 2 minutes.

Next, whisk in the chicken broth followed by the tomato sauce, heavy cream, balsamic, oregano, basil, and parsley. Mix until combined.

Cook the Pasta

Bring sauce to a boil then add the pasta and reduce the heat to medium low. Cook until the pasta is al dente, stirring every few minutes. This will take about 12-15 minutes.

Finish and Serve

Sprinkle the Parmesan cheese over the top and stir to melt. Remove from heat and stir in the roasted tomatoes. Place the burrata ball on the top of the pasta then cover pot with a lid. Allow the hot pasta to heat up the burrata ball for about 5 minutes.

To serve, divide the pasta into 4-6 servings (as needed). Slice the cheese ball into 4-6 pieces then top each portion of pasta with a piece of burrata. Serve with fresh sliced basil and parsley, if desired.

Recipe Tips and Tricks

• For more protein, toss in a few handfuls of shredded chicken or add cooked shrimp at the end and heat until warmed through. 
• Take the burrata out of the fridge before you start cooking so it warms up quicker on top of the pasta.
• If you can’t find burrata you can use mini mozzarella balls instead. They will soften slightly but will not be creamy like the burrata.

How to Store Leftover Burrata Pasta

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently.

Hi! I’m Bernice Hill, the heart and soul behind Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

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