This stunning tomato burrata pasta brings together the finest flavors of Italian cuisine in one incredibly satisfying dish. Fresh, ripe tomatoes are transformed into a silky sauce that clings perfectly to al dente pasta, while creamy burrata cheese melts into luxurious pockets of richness throughout every bite. The combination of sweet cherry tomatoes, fragrant basil, and that signature burrata creaminess creates a restaurant-quality meal that feels both rustic and refined. Despite its elegant appearance and complex flavors, this dish comes together in less than 30 minutes using simple, high-quality ingredients that let each component shine.
Serves: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
What You’ll Need
For the Pasta and Sauce:
- 1 pound pasta (penne, rigatoni, or fusilli work best)
- 2 pounds mixed tomatoes (cherry tomatoes and ripe Roma tomatoes)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine (optional)
- 2 tablespoons tomato paste
For the Finishing Touches:
- 8 ounces fresh burrata cheese, at room temperature
- 1/2 cup fresh basil leaves, torn
- 1/4 cup grated Parmesan cheese
- 2 tablespoons good quality balsamic vinegar
- Extra virgin olive oil for drizzling
- Flaky sea salt for finishing
Preparing Your Tomatoes
Start by preparing your tomatoes, which are the heart of this dish. Cut the cherry tomatoes in half and dice the Roma tomatoes into chunky pieces. Keep them separate for now, as they’ll cook at different rates. The combination of tomato types gives you both sweetness from the cherry tomatoes and body from the larger ones. If your tomatoes aren’t perfectly ripe, don’t worry – the cooking process will concentrate their flavors beautifully.
Getting the Pasta Started
Bring a large pot of heavily salted water to a rolling boil. The water should taste like seawater – this is your only chance to season the pasta itself. Add the pasta and cook according to package directions until just shy of al dente, about 1-2 minutes less than the recommended time. The pasta will finish cooking in the sauce, which helps it absorb more flavor. Reserve 1 cup of the starchy pasta water before draining.
Building the Tomato Base
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes, cooking for about 1 minute until the garlic is fragrant but not browned. Add the diced Roma tomatoes first along with the salt and pepper. Cook for 5-6 minutes, stirring occasionally, until the tomatoes start to break down and release their juices.
Developing Deep Flavors
Stir in the tomato paste and cook for another minute to eliminate any raw taste. If using white wine, pour it in now and let it simmer for 2 minutes to cook off the alcohol. Add the cherry tomatoes and cook for another 3-4 minutes until they start to burst and create a chunky, rustic sauce. The mixture should be saucy but not watery.
Bringing Pasta and Sauce Together
Add the drained pasta to the skillet with the tomato sauce. Toss everything together over medium heat for 2-3 minutes, adding splashes of the reserved pasta water as needed to create a silky sauce that coats each piece of pasta. The starch from the pasta water helps bind everything together beautifully. Taste and adjust seasoning with salt and pepper.
The Burrata Magic
Remove the pan from heat and let it cool for just a minute. Tear the burrata into large, irregular pieces and gently fold them into the warm pasta. The residual heat will soften the burrata slightly while keeping its creamy center intact. Don’t overmix – you want distinct pockets of creamy cheese throughout the dish.
The Final Beautiful Touch
Transfer the pasta to a large serving bowl or individual plates. Scatter the torn basil leaves over the top and sprinkle with grated Parmesan cheese. Drizzle with the balsamic vinegar and a generous amount of good olive oil. Finish with a pinch of flaky sea salt and a few extra basil leaves for color.
Serving This Italian Masterpiece
This dish is best served immediately while the burrata is still soft and creamy. Provide extra Parmesan cheese and good olive oil at the table for those who want to add more richness. A simple arugula salad dressed with lemon and olive oil makes a perfect light accompaniment that won’t compete with the pasta’s starring role.
Tips for Success
Use the best ingredients you can find – this simple dish really lets quality shine through. Room temperature burrata melts more evenly than cold cheese straight from the refrigerator. If you can’t find burrata, fresh mozzarella torn into pieces makes a good substitute, though you’ll miss that signature creamy center.
Wine Pairing Suggestion
This pasta pairs beautifully with a crisp Italian white wine like Pinot Grigio or Vermentino, which complements the tomatoes without overwhelming the delicate burrata. For red wine lovers, a light Chianti works wonderfully with the tomato base.
