Pasta with Burrata
Pasta with burrata is mostly about timing: a quick sauce of cherry tomatoes and garlic, hot pasta tossed through it, and a soft ball of burrata torn over the top at the last moment. The warm pasta softens the cheese just enough, so it melts into the tomatoes without splitting. It serves two and takes 20 minutes from kettle to table.
- Total
- 20 min
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 720kcal
Ingredients and swaps for pasta with burrata
There are only a few ingredients, so each one matters. Use ripe cherry tomatoes, ideally the sweeter vine-ripened kind, and a good olive oil. Burrata is sold in the chilled cheese section of most big supermarkets, and a ball of about 125g feeds two. It is best used on the day you open it.
Spinach or sliced courgette can go into the pan with the tomatoes if you want more vegetables. A pinch of chilli flakes adds warmth, and a drizzle of balsamic glaze at the end gives a sweet-sharp contrast to the cream. Short pasta works best, but any shape will do.
Pasta with burrata method
Tap a time to start a timer.
- Boil the pasta Take the burrata out of the fridge. Bring 2 litres of water to the boil in a large saucepan and add the tablespoon of salt. Cook the pasta for , or as the packet says. Before you drain it, scoop out a mugful of the cooking water.
- Make the sauce While the pasta cooks, heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the garlic and cook for 30 seconds until fragrant but not coloured. Add the tomatoes and the ¼ teaspoon of salt and cook for , pressing a few with the back of a spoon, until they collapse into a loose sauce.
- Combine Add the drained pasta to the frying pan with 4 tablespoons of the cooking water and the pepper. Toss over a low heat for until the sauce clings to the pasta.
- Finish Divide the pasta between two warm bowls. Tear the burrata in half and put half on each portion so that the creamy centre spills out. Scatter over the basil and drizzle with the last tablespoon of oil. Serve straight away.
What else goes with burrata
Burrata suits the sweetness of pasta with roasted peppers, and it also works spooned over pasta with green pesto in place of the tomatoes. A simple rocket salad with lemon dressing is all you need on the side.
Common problems and fixes for pasta with Burrata
- The pasta is dry and the sauce does not coat it.
- Add more of the starchy cooking water, a tablespoon at a time, and toss over a low heat until the sauce turns glossy.
- The burrata is stiff and does not ooze.
- It was too cold. Take it out of the fridge when you put the water on, and tear it with your hands rather than cutting it with a knife.
- The tomatoes taste sharp.
- Cook them until they have collapsed fully, as raw-tasting tomatoes are sour. If they are still sharp, add a pinch of sugar.
Frequently asked questions about pasta with Burrata
Which pasta shape works best?
Short shapes such as penne, fusilli and rigatoni hold the tomato and catch the cream. Spaghetti or linguine are good too if you prefer long pasta.
Can you cook burrata?
It is best not to heat it directly. Burrata is a thin shell of mozzarella filled with cream, and heat makes it split. Tear it over the hot pasta at the end so it softens gently.
What can I use instead of burrata?
Torn fresh mozzarella with a spoonful of double cream or mascarpone stirred into the sauce is the nearest alternative. Stracciatella, the creamy filling of burrata, is also excellent if you can find it.
Can you make it ahead?
It is best eaten straight away, but you can make the tomato sauce a day in advance and keep it in the fridge. Reheat it until steaming hot, then add freshly cooked pasta and the burrata.
How did you like the recipe?
4.8 / 5 · 12 ratings
