This burst tomato and burrata pasta combines the sweetness of pan-seared tomatoes with the creamy richness of burrata cheese. All you need is 30 minutes and a handful of pantry staples to make this delicious meal!

burrata pasta
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This burrata pasta dish has quickly become a favorite in my household. It’s light, flavorful, and beautifully simple—ideal for a cozy date night at home. You’ll love this recipe because it’s quick and easy, coming together in under 30 minutes—perfect for busy weeknights. Plus, it’s easy to customize this dish—swap out the pasta, tweak the seasonings, or add your favorite veggies to use what you have in the fridge!

burrata pasta ingredients

Ingredients & Substitutions

  • Linguine: This long, thin pasta pairs beautifully with the chunky tomato sauce. Feel free to use spaghetti, fettuccine, or even shorter pasta like penne. I prefer using whole wheat pasta for extra protein and fiber.
  • Tomatoes: The natural sweetness of grape tomatoes shines when pan-seared, but cherry tomatoes work just as well.
  • Burrata Cheese: The star of this dish! Burrata adds creamy, decadent richness. If unavailable, you can substitute fresh mozzarella.
  • Garlic: Minced fresh garlic infuses the dish with bold flavor. I highly recommend fresh garlic instead of garlic powder.
  • Olive Oil: High-quality extra virgin olive oil is essential for building the sauce.
  • Fresh Basil: Adds a fresh, slightly sweet note.
  • Oregano and Sugar: These help balance and enhance the sweetness of the tomatoes.
  • Pasta Water: Don’t skip this! The starchy water is key to creating a silky sauce.

How to make Burst Tomato and Burrata Pasta

In a skillet over medium heat, drizzle the olive oil and add the garlic. Cook for 1-2 minutes. Add the tomatoes to the pan and cook, stirring often, for 5-7 minutes.
Use the back of a wooden spoon to gently pop the tomatoes to allow the juices to pour out and create a sauce.
Stir in the oregano and sugar, and add salt to taste. Continue cooking for 5-7 minutes, then reduce the heat to medium-low.
Add the pasta to the sauce, then toss to coat the noodles.
Tear the burrata into pieces and nestle it into the pasta.
Remove from heat, garnish with basil leaves, then serve.

Frequently Asked Questions

Can I use different types of pasta?
Absolutely! While linguine, fettuccine, and spaghetti are great options, shorter pastas like penne or rigatoni also work well. I like to use whole wheat pasta to add protein and fiber to this dish.

What if I can’t find burrata?
Fresh mozzarella is an excellent substitute. Or in a pinch, you can use whole milk ricotta.

Can I make this ahead of time?
The sauce is best made fresh, but you can prepare the tomatoes in advance and store them in an airtight container in the fridge. When ready to serve, reheat the sauce and toss with freshly cooked pasta.

Tips & Tricks

  • If you want your burrata to melt into the pasta a bit, you can cover your skillet and allow the dish to sit for a few minutes before serving.
  • Feel free to omit the sugar if you like. Alternatively, if you find that your sauce is too bitter, you can add more sugar.
  • If using pre-packaged jarred or bottled minced garlic, use 2-3 teaspoons to equal 3 cloves.

Serving Suggestions

Pair this pasta with a simple side salad of romaine and feta for a tasty side dish. Or pair this dish with a slice of crusty Italian bread so you can soak up every bite of the delicious tomatoes. Or if you want to add more veggies, try this with my air fryer green beans.

Other Pasta Recipes

If you like this recipe, be sure to try my cream cheese pasta, sundried tomato pasta, or roasted cherry tomato pasta.

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Burst tomato and burrata

Burst Tomato and Burrata Pasta

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This burst tomato and burrata pasta combines the sweetness of pan-seared tomatoes with the creamy richness of burrata cheese. All you need is 30 minutes and a handful of pantry staples to make this delicious meal!

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 pint grape or cherry tomatoes
  • 1 teaspoon oregano
  • Salt to taste
  • Sugar to taste, if needed
  • 8oz linguine
  • 8oz burrata cheese
  • Fresh basil

Instructions

A note before you begin: Be sure to reserve one cup of pasta water when draining your pasta! You’ll need it for your sauce.

  1. In a skillet over medium heat, add the olive oil and garlic. Cook for 1-2 minutes.
  2. Add the tomatoes to the pan and cook, stirring often, for 5-7 minutes.
  3. Use the back of a wooden spoon to gently pop the tomatoes to allow the juices to pour out and create a sauce.
  4. Stir in the oregano and sugar. Add salt to taste.
  5. Continue cooking for 5-7 minutes, then reduce the heat to medium-low.
  6. Meanwhile, salt a pot of boiling water and cook the pasta until al dente.
  7. Reserve one cup of pasta water, and drain the rest.
  8. Pour the reserved pasta water into the tomato sauce. Stir to combine.
  9. Return the heat to medium and allow the sauce to simmer for 3-5 minutes.
  10. Add the pasta to the sauce, then toss to coat the noodles.
  11. Tear the burrata into pieces and nestle it into the pasta.

  12. Remove from heat, garnish with basil leaves, then serve.