Juicy burst tomatoes, garlic, fresh basil, and creamy burrata make this Tomato Burrata Pasta an easy dinner that feels restaurant-worthy. The tomatoes cook down into a simple, fresh sauce that coats the linguine, then torn burrata melts slightly into the warm pasta for an extra creamy finish.
As a cookbook author and professional recipe developer, I love a pasta recipe that uses just a handful of ingredients but still feels special enough for date night or entertaining. This one comes together in just 25 minutes, making it just as practical for a busy weeknight.
This recipe was originally inspired by a pasta I had years ago at Speck Italian when I lived in Columbus, Ohio. Their dish paired seasonal tomatoes and pasta with a generous amount of creamy burrata, and I immediately knew I wanted to recreate my own easy version at home.
If you're looking for more simple pasta dinners, try my Creamy Pesto Pasta, Lemon Ricotta Pasta, or Spaghetti Arrabiata next.
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Why You'll Love this Recipe
- Ready in 25 minutes:Â This pasta is fast enough for a weeknight but still feels a little elevated.
- Fresh, simple ingredients:Â Tomatoes, garlic, basil, olive oil, and burrata do most of the work here.
- Naturally creamy:Â The creamy center of the burrata melts into the warm pasta without the need for a heavy cream sauce.
- Perfect for tomato season:Â This is one of my favorite ways to use sweet summer cherry tomatoes, but the recipe works year-round.
- Great for entertaining:Â The burrata makes a simple pasta look impressive with almost no extra effort.
Ingredients
Here are the simple ingredients you will need for this recipe:
- Linguine:Â Linguine works especially well with the light tomato sauce, but spaghetti, bucatini, or a short pasta can also be used.
- Extra virgin olive oil:Â Used to cook the tomatoes and finish the pasta.
- Cherry or grape tomatoes:Â These become sweet and juicy as they cook and form the base of the sauce.
- Garlic:Â Fresh garlic gives the tomato sauce plenty of savory flavor.
- Kosher salt:Â Season the pasta water generously and adjust the tomato sauce to taste.
- Black pepper:Â Adds a little warmth without overpowering the fresh tomatoes.
- Red pepper flakes:Â Optional, but I love the subtle heat they add.
- Reserved pasta water:Â The starchy pasta water helps the tomato juices and olive oil emulsify into a glossy sauce that clings to the linguine.
- Burrata cheese:Â Burrata has a fresh mozzarella exterior with a rich, creamy center. As it sits on the warm pasta, the center softens into the sauce.
- Fresh basil:Â Basil adds freshness and is a classic pairing with tomato and burrata.
Directions
Let's make this simple dish together!
Cook the pasta
Bring a large pot of salted water to a boil. Cook the linguine until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
Cook the tomatoes
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the tomatoes and cook for 2 to 3 minutes. Add the garlic, salt, black pepper, and red pepper flakes. Continue cooking for 7 to 10 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
Toss the pasta
Add the drained linguine to the skillet and toss to combine. Add reserved pasta water a few tablespoons at a time, tossing until the tomato juices and olive oil form a glossy sauce that coats the pasta.
Add the burrata
Transfer the pasta to a large serving bowl or individual bowls. Tear the burrata over the pasta and finish with fresh basil and the remaining tablespoon of olive oil. Serve immediately.
Tina's Top Tips
- Use ripe tomatoes. Because the sauce is so simple, flavorful tomatoes make a big difference.
- Don't rush the tomatoes. Give them enough time to soften, blister, and release their juices before adding the pasta.
- Reserve your pasta water. The starch helps turn the tomato juices and olive oil into a light sauce that coats the linguine.
- Add pasta water gradually. Start with a few tablespoons and add more only as needed.
- Bring the burrata toward room temperature. Take it out of the refrigerator while you start cooking so it isn't ice cold when it hits the warm pasta.
- Add burrata at the end. Don't cook it in the skillet. Tear it over the finished pasta so you get both creamy sauce and pieces of cheese in every serving.
- Serve immediately. This recipe is at its best while the pasta is hot and the burrata is just beginning to soften.
How to Make the Best Burst Tomato Sauce
- The tomatoes are doing most of the work in this recipe, so give them enough time in the skillet to soften and release their juices.
- You don't need to completely break down every tomato. I like having a combination of burst tomatoes and tomatoes that still hold some of their shape for better texture.
- Once you add the pasta, use a small amount of reserved pasta water to bring everything together. The starch in the water helps the tomato juices and olive oil form a light, silky sauce rather than leaving oil sitting at the bottom of the skillet. Start with just a few tablespoons. You can always add more if the pasta looks dry.
Recipe Substitutions/Variations
- Make it spicy:Â Add extra red pepper flakes when cooking the tomatoes.
- Add protein:Â Grilled chicken, shrimp, salmon, or crispy prosciutto are all great additions.
- Add greens:Â Toss in baby spinach or arugula just before serving.
- Use another pasta:Â Spaghetti, bucatini, fettuccine, rigatoni, or penne will all work.
- Add crunch:Â Finish the pasta with toasted breadcrumbs or pine nuts.
- Swap the cheese:Â If you can't find burrata, fresh mozzarella or ciliegine mozzarella are the closest substitutes. The finished pasta won't be quite as creamy, but it will still be delicious.
- Add Parmesan:Â A little freshly grated Parmesan can add extra savory flavor if desired.
Frequently Asked Questions
Burrata is a fresh Italian cheese with an outer shell similar to fresh mozzarella and a soft center filled with stracciatella and cream. When you tear it open, the creamy center spills out and creates an especially rich texture.
Yes. Fresh mozzarella is the best substitute, although it won't create the same creamy sauce as burrata. Tear it into pieces and scatter it over the warm pasta just before serving.
I like to halve the tomatoes so they release their juices more quickly and create plenty of sauce for the pasta. If you're using very small cherry tomatoes, you can leave some whole for additional texture.
Recipe Storage and Reheating
- Store leftover tomato pasta in an airtight container in the refrigerator for up to 3 days.
- If possible, store any extra burrata separately and add it after reheating the pasta. Burrata is best enjoyed fresh rather than repeatedly heated.
- To reheat, warm the pasta gently in a skillet over low to medium-low heat with a splash of water and a drizzle of olive oil. Stir until heated through, then add fresh burrata and basil before serving.
- I do not recommend freezing this recipe. Fresh burrata can become watery and grainy after freezing, and the tomatoes and pasta will have a much better texture when enjoyed fresh.
What to Serve with Tomato Burrata Pasta
This pasta is substantial enough to serve on its own, but it also pairs well with a simple salad, vegetables, or an easy protein.
Try serving it with:
- Chicken Limone for a bright Italian-inspired dinner.
- Tomato Crostini for an easy appetizer.
- Lemon Pepper Shrimp for a quick seafood pairing.
- Italian Kale and Cannellini Bean Salad for something fresh and hearty.
- Marinated Mozzarella Balls for an easy appetizer when entertaining.
Crusty bread and a simple arugula salad are also great alongside this pasta.
Tomato Burrata Pasta
Ingredients
- 1 pound linguine
- 3 tablespoons extra virgin olive oil divided
- 18 ounces cherry or grape tomatoes halved
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes optional
- 1 cup reserved pasta water as needed
- 8 ounces burrata cheese
- Fresh basil leaves for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Before draining, reserve 1 cup of pasta water.
- Cook the tomatoes. While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the tomatoes and cook for 2 to 3 minutes. Add garlic, salt, black pepper, and red pepper flakes. Continue cooking for 7 to 10 minutes, stirring occasionally, until the tomatoes soften and begin to burst.
- Toss the pasta. Add the drained linguine to the skillet and toss to combine. Add reserved pasta water a few tablespoons at a time as needed, tossing until the tomato juices and olive oil form a glossy sauce that coats the pasta.
- Add the burrata. Transfer the pasta to a serving bowl or individual bowls. Tear the burrata over the pasta and top with fresh basil and the remaining tablespoon of olive oil. Serve immediately.
Did You Make This Recipe?
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Jess says
So simple and delicious! A true crowd pleaser
Christina Musgrave says
It's definitely a favorite!!
Emily says
I am obsessed with Burrata! Such an effective way to take pasta from being basic to extraordinary!
Christina Musgrave says
I agree! It really elevates any dish!
Stephanie says
Fresh and delicious!
Christina Musgrave says
Thanks, Stephanie!