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Cremige Burrata-Pasta

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Creamy burrata cheese served over a rich homemade tomato pasta, this simple yet decadent dish is perfect for weeknight dinners or entertaining guests.

Ingredients

Scale
  • 1 ball fresh burrata cheese
  • 13 oz / 360 g pasta (e.g., paccheri)
  • 30 oz / 800 g canned peeled tomatoes (or fresh ripe/cherry tomatoes)
  • 1.5 oz / 40 g freshly grated Parmigiano Reggiano cheese
  • 2 large garlic cloves
  • ½ handful fresh basil leaves (about 8 large leaves)
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • Garnish: extra virgin olive oil, fresh basil leaves, red pepper flakes

Instructions

  1. Place the burrata in a bowl to come to room temperature while you prepare the sauce.
  2. In a large saucepan, heat the olive oil and sauté the garlic cloves until golden.
  3. Add the canned tomatoes, break them up with a spoon, and pour in one cup of water from the can.
  4. Season with salt and pepper, add torn basil leaves, cover, and simmer on low–medium heat for 20 minutes.
  5. Let the sauce cool slightly, then blend until smooth and return it to the saucepan.
  6. Meanwhile, cook the pasta al dente in a large pot of boiling salted water (about 2 minutes less than package instructions).
  7. Drain the pasta, reserving some cooking water. Add the pasta to the sauce along with the grated Parmesan and a splash of pasta water; stir until silky.
  8. Remove from heat, place the burrata in the center of the pasta, cut it open, and drizzle with olive oil. Top with fresh basil leaves and red pepper flakes before serving.

Notes

  • Remove burrata from the fridge 30–60 minutes before serving to ensure it’s at room temperature for maximum creaminess.
  • Use high-quality tomatoes, cheese, and olive oil—when you have few ingredients, quality makes all the difference.
  • Reserve some pasta cooking water; it’s essential for creating a silky sauce.
  • For best flavor, finish cooking the pasta in the sauce for the last minute.
  • Leftovers keep up to 2 days in an airtight container (cheese is best fresh); the tomato sauce can be frozen for up to 2 months.

Nutrition

Keywords: dinner, easy, family

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