This burrata pasta recipe is easy to prepare and tastes incredible. The pasta is tossed in a fragrant cherry tomato garlic butter sauce and finished with creamy burrata that softens with each bite—simple, comforting, and elegant.
3 Reasons To Love This Recipe
- Quick comfort food: Ready in about 30 minutes, this dish uses minimal ingredients but delivers big flavor.
- Creamy burrata finish: Burrata brings a velvety, rich center that melds with the warm pasta for a luxurious texture.
- Versatile and impressive: Great for weeknights, date nights, or serving guests—easy to adapt and always satisfying.
Ingredient Notes
Key ingredients for this burrata pasta with cherry tomato garlic butter sauce:
Full ingredient list and instructions are in the recipe card below.
- Burrata: The star of the dish. Drain and pat dry; a single large ball gives the creamiest interior.
- Pasta: Long pastas like spaghetti, bucatini, linguine or fettuccine work especially well.
- Cherry tomatoes: Sweet baby tomatoes break down into a naturally bright sauce. Grape or other small tomatoes can be substituted.
- Extra virgin olive oil: For cooking and finishing the dish.
- Butter: Adds richness and helps create a silky sauce.
- Garlic: Provides aromatic depth—use freshly minced garlic for best flavor.
- Crushed red pepper flakes: Optional, for a touch of heat.
- Fresh basil: Adds freshness and pairs perfectly with tomato and burrata.
- Salt & pepper: Season to taste.
- Garnishes: Chopped basil, toasted pine nuts, a drizzle of olive oil, flaky salt and freshly ground pepper.
How To Make Burrata Pasta with Cherry Tomato Sauce
This recipe is straightforward and fast. Follow these steps for a flavorful result.
STEP 1: Cook down the tomatoes.
Heat 1 tablespoon olive oil in a large pan over medium heat. Add 2 pints halved cherry tomatoes and a pinch of salt and pepper. Cook, stirring occasionally, until the tomatoes burst and release their juices, about 10–12 minutes.
STEP 2: Start cooking pasta.
Meanwhile, bring a large pot of salted water to a boil. Cook 8 ounces (227 g) of pasta according to package directions until al dente.
STEP 3: Finish making sauce.
To the softened tomatoes add 2 tablespoons butter, 4 minced garlic cloves, and 1/4 teaspoon crushed red pepper flakes. Cook until the butter melts and the garlic is fragrant. Lower the heat and stir in 1/2 cup loosely packed chopped basil. Taste and adjust seasoning with salt and pepper.
STEP 4: Toss pasta with sauce.
Use tongs to transfer the cooked pasta directly into the pan with the sauce and toss to combine. Add a splash of reserved starchy pasta water if needed so the sauce coats the noodles silky and evenly.
STEP 5: Add burrata and garnish.
Top the pasta with the burrata ball and gently break it open, or tear it into pieces and scatter over the pasta. Finish with chopped basil, toasted pine nuts, a drizzle of extra virgin olive oil, flaky salt and freshly ground black pepper.
To serve: Serve family-style straight from the pan or plate individually. You can also toss small pieces of burrata into the warm pasta to melt it more fully before plating if you prefer a creamier finish.
The burrata will soften from the heat and blend into the sauce with every bite—delicious either way you serve it.
Possible Variations
- Tomatoes: Use grape, Roma, or vine tomatoes if you don’t have cherry tomatoes.
- Pasta shape: Short shapes work too—use what you have on hand.
- Cheese substitutes: If burrata isn’t available, stracciatella is the closest match. Fresh mozzarella with a dollop of ricotta can work in a pinch.
- Heat: Swap crushed red pepper for chili oil or omit for a milder dish.
- Pesto: Stir in a spoonful of pesto or drizzle on top for extra flavor.
A Few Tips
Helpful Tips For The Best Burrata Pasta
- Bring burrata to room temperature: Letting it sit out before serving enhances the creamy center.
- Choose quality ingredients: With few components, good olive oil, fresh tomatoes and burrata make a big difference.
- Reserve pasta water: Keep some starchy cooking water to loosen the sauce and create a glossy finish when tossing the pasta.
Storage
- To store: Best enjoyed fresh, but leftovers keep in an airtight container in the refrigerator for 3–4 days.
- To reheat: Warm gently on the stovetop over low heat with a splash of water to loosen the sauce.
- Freezing: Not recommended—burrata and the fresh tomato sauce don’t freeze well.
FAQ
Burrata is a fresh Italian cheese made from a mozzarella pouch filled with creamy stracciatella. It looks like mozzarella on the outside but reveals a soft, creamy interior when opened.
Burrata is available in the specialty cheese section of many grocery stores, Italian markets, or cheese shops.
Yes. Remove burrata from its liquid and pat it dry before using to avoid excess moisture in the dish.
Burrata softens and can melt when heated. Adding it to hot pasta lets it soften slightly without fully melting, preserving a pleasant texture. If you prefer it fully melted, toss pieces into the warm pasta until combined.
Serve with a simple green salad, crusty bread or garlic bread. You can also add protein like chicken, shrimp or steak to make it heartier.
More Easy Pasta Recipes
Tahini Pasta
Tuna Pasta With Pesto
Schinkennudeln (Ham and Egg Pasta)
Creamy Steak Pasta
Did you make this burrata pasta recipe? I’d love to hear—please leave a comment below.
Burrata Pasta (with Cherry Tomato Garlic Butter Sauce)
- Author: Vanessa Gilic
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 2 generous servings (or 4 smaller servings)
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This burrata pasta recipe is simple to make and packed with flavor. Cherry tomatoes simmer into a garlic butter sauce, and burrata adds a creamy finishing touch that melts into the pasta.
Ingredients
- 1 tablespoon olive oil
- 2 pints (about 4 cups) cherry tomatoes, halved
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup loosely packed fresh basil, chopped
- Sea salt and freshly ground black pepper, to taste
- 8 ounces (227 g) uncooked long pasta (spaghetti, bucatini, linguine, fettuccine)
- 1 large ball fresh burrata (about 8 ounces / 227 g) or 2 smaller balls
- Garnish: chopped basil, toasted pine nuts, olive oil, flaky salt and freshly ground pepper
Instructions
- Make the sauce: Heat olive oil in a large pan over medium. Add halved cherry tomatoes with a pinch of salt and pepper. Cook until tomatoes burst and release juices, 10–12 minutes. Add butter, garlic and red pepper flakes; cook until fragrant. Reduce heat and stir in basil. Season to taste.
- Cook pasta: Boil salted water and cook pasta until al dente according to package directions.
- Toss together: Transfer pasta to the pan with the sauce and toss. Add reserved pasta water as needed to loosen the sauce so it coats the pasta.
- Top and garnish: Place burrata on the pasta and break it open, or tear into pieces. Sprinkle with basil and pine nuts, drizzle with olive oil, and finish with flaky salt and pepper.
- Serve immediately: Serve family-style or plate individually. Burrata will soften from the heat—toss into the pasta to melt more if desired.
Notes
- About burrata: A fresh Italian cheese with a mozzarella shell and creamy stracciatella center. Drain and pat dry before using.
- Room temperature burrata: Allow it to sit out briefly so the center is creamy when served.
- Use pasta water: A splash of starchy cooking water helps bind the sauce and create a silky texture that clings to the pasta.