Dinner

Burrata Pasta with Cherry Tomatoes and Fresh Basil Recipe

ByClara Bennett October 4, 2026October 4, 2026

Introduction

This Burrata Pasta is a luscious, comforting dish that combines creamy burrata cheese with a vibrant, garlicky tomato sauce. Perfect for a simple weeknight dinner or an impressive meal for guests, it’s both easy to make and full of fresh flavors.

A white plate holds a serving of spaghetti pasta mixed with red cooked cherry tomatoes and sprinkled with small green basil bits throughout. On top, there is a thick white creamy sauce covering the middle part of the pasta and tomatoes, garnished with a fresh green basil leaf. The plate is placed on a white marbled surface, with a blurred white bowl in the background. The colors stand out with the bright reds, fresh greens, and creamy whites. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil
4 garlic cloves (minced)
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (plus extra for garnish)
3 cups cherry tomatoes (halved)
Salt and pepper (to taste)
8 ounces pasta (spaghetti or linguine)
8 ounces burrata cheese (torn into pieces)
1/3 cup fresh basil (chopped, plus extra for garnish)
Grated Parmesan cheese (for topping)

Instructions

Step 1: In a large skillet over medium heat, warm the olive oil. Add the minced garlic, onion powder, dried oregano, dried basil, and crushed red pepper flakes. Sauté for 1 to 2 minutes until fragrant.
Step 2: Add the halved cherry tomatoes to the skillet. Season with salt and pepper to taste. Let the tomatoes simmer for about 20 minutes, stirring occasionally, until they begin to burst and release their juices.
Step 3: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta, reserving some pasta water.
Step 4: Add the drained pasta to the skillet with the tomato sauce. Toss gently to coat the noodles evenly, adding a splash of reserved pasta water if the sauce needs loosening.
Step 5: Remove the skillet from heat. Gently stir in the torn burrata cheese and chopped fresh basil. Adjust seasoning with more salt and pepper if desired.
Step 6: Serve immediately, topped with grated Parmesan cheese and a sprinkle of extra crushed red pepper flakes for a little heat.

Tips & Variations

Use fresh cherry or grape tomatoes for the best sauce flavor, but canned tomatoes can be substituted in a pinch.
Add sautéed spinach or arugula for extra greens and a peppery bite.
Swap burrata for fresh mozzarella if you prefer a milder, more elastic cheese texture.
Reserve some pasta water to adjust the sauce consistency without diluting flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, adding a splash of water or olive oil to revive the sauce and soften the cheese. Burrata is best enjoyed fresh, as it tends to lose its creamy texture when stored.

How to Serve

A black pan holds a dish with three main layers: at the bottom is a bed of golden yellow cooked spaghetti, topped with bright red cooked cherry tomato pieces mixed in, then dotted with soft white dollops of fresh mozzarella cheese sprinkled with small bits of green basil leaves. The pan is held by two woman's hands with white painted nails on a white marbled surface. Nearby, a clear glass bottle filled with golden olive oil sits above the pan, with a white bowl of grated cheese to the right and a white bowl with a spoon and some white cheese below. Fresh green basil leaves lie to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, this sauce works well with most long pastas like spaghetti, linguine, or fettuccine. Even short pasta shapes can be used if preferred.

How do I prevent the burrata from melting too much?

Add the burrata off the heat and fold it in gently at the end. This helps keep its creamy texture intact without melting it into the sauce completely.