A luscious pasta dish featuring al dente spaghetti tossed with a garlicky tomato-anchovy sauce, crowned with creamy burrata and bright garnishes for an elegant yet effortless meal.

Why You’ll Love This Recipe

This Cremige Burrata-Pasta balances simplicity with indulgence. A quick tomato-garlic sauce is enriched by umami-rich anchovies and finished with silky burrata that gently melts into every strand of pasta. It is perfect for weeknight dinners yet sophisticated enough for special occasions, delivering maximum flavor with minimal fuss.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

300 g spaghetti
2 burrata balls (150 g each)
100 g cherry tomatoes, halved
4–5 garlic cloves, thinly sliced
2 tablespoons extra-virgin olive oil
1–2 anchovy fillets, finely chopped
20 g freshly grated Parmesan cheese
Sun-dried tomatoes (in oil), for garnish
Fresh basil leaves, to taste
Pesto (optional), for drizzling
Chili flakes (optional), for a hint of heat
Salt and freshly ground black pepper, to taste

Directions

Cook the pasta
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to package instructions. Reserve ½ cup of the pasta water, then drain the spaghetti.
Prepare the sauce
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped anchovies and sliced garlic; sauté until the anchovies dissolve and the garlic becomes fragrant, about one minute.
Add the tomatoes
Increase the heat to medium-high, add the halved cherry tomatoes, and cook—stirring occasionally—until the tomatoes soften and begin to burst, about five to seven minutes. Season with salt and pepper.
Toss pasta and cheese
Add the drained spaghetti to the skillet along with a splash of reserved pasta water; toss to coat evenly. Remove from the heat, then sprinkle in the Parmesan cheese and stir gently to combine.
Finish with burrata
Transfer the pasta to a serving platter. Tear the burrata into pieces and arrange atop the pasta, allowing it to warm slightly and ooze its creamy center.
Garnish and serve
Scatter sun-dried tomatoes and fresh basil leaves over the burrata, then drizzle with pesto if desired. Finish with a pinch of chili flakes for a touch of heat.

Servings and timing

Servings: 2–3
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Vegetarian: Omit anchovies and increase garlic to six cloves for extra flavor.
Spinach & Burrata: Stir in a handful of baby spinach leaves just before adding the pasta.
Roasted Peppers: Replace sun-dried tomatoes with roasted red peppers for a smoky touch.
Lemon Zest: Add the zest of one lemon to the sauce for bright citrus notes.
Mushroom Twist: Sauté sliced cremini mushrooms with the garlic for an earthy dimension.

Storage/Reheating

Refrigerate any leftovers in an airtight container for up to two days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. For extra creaminess, top with fresh burrata or a dollop of cream before serving.

FAQs

What type of pasta works best for Burrata-Pasta?

Long strands such as spaghetti, linguine, or bucatini are ideal, as they capture the sauce and melted burrata beautifully.

Can I use mozzarella instead of burrata?

Yes—fresh mozzarella is a fine substitute, though it lacks the creamy center of burrata. To mimic the texture, stir in a spoonful of heavy cream.

How do I prevent the burrata from melting too quickly?

Serve the burrata at room temperature and add it off the heat; it will soften without completely liquefying.

Is anchovy necessary?

Anchovies lend depth and umami. For a pescatarian version, retain them; otherwise, omit and season generously with salt and Parmesan.

Can I make this gluten-free?

Absolutely—use your favourite gluten-free spaghetti or pasta to accommodate dietary needs.

How spicy is the recipe?

The base recipe is mild. Increase chili flakes for more heat, or omit them entirely for a gentle flavour profile.

What wine pairs well with this pasta?

A crisp Pinot Grigio or a light Verdicchio complements the creamy cheese and bright tomatoes perfectly.

Can I prepare the sauce in advance?

Yes—simmer the tomato-anchovy sauce up to one day ahead. Reheat and finish with fresh burrata just before serving.

How do I reheat without drying out the pasta?

Warm gently in a skillet with a splash of pasta water or olive oil over low heat to preserve moisture.

Is this recipe freezer-friendly?

It is not recommended to freeze burrata-topped pasta, as the cheese texture will degrade. Instead, freeze the sauce separately.

Conclusion

This Cremige Burrata-Pasta demonstrates how a handful of high-quality ingredients can transform simple pasta into a restaurant-worthy dish. Whether you seek a speedy weeknight supper or an impressive centrepiece for guests, its creamy, savory, and vibrant flavours are sure to delight. Enjoy the harmony of garlic, tomatoes, and burrata—simplicity never tasted so luxurious.