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Burrata pasta is simplicity at its finest! Pair this rich cheese with a hearty tomato basil sauce for an easy dinner that’s truly sublime.

Burrata Pasta
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Burrata cheese is one of life’s greatest pleasures (if you’re a cheese lover like we are). One of the best ways to make it into a meal? This Burrata Pasta, a beautiful example of Italian-style culinary simplicity. The majestic balls of fresh mozzarella sit atop a pasta twirls entwined with a rustic tomato basil sauce. Breaking into the cheese releases its creamy, rich interior into each bite. We simply could not stop eating this one, and immediately added it to our “best of” dinner list.

What’s burrata, exactly?

Burrata is an Italian fresh mozzarella cheese filled with cream and cheese shreds, called straciatella. When you cut into the ball, the creamy cheese comes spilling out: perfect for topping pasta and pizza.

If it sounds rich, that’s because it is! Burrata is higher in fat content than normal mozzarella and most other cheeses. This cheese originated in Southern Italy, and it’s now served all over the country and world. It’s on the pricier side for a cheese, but it’s absolutely worth it. When we want to impress, it’s burrata all the way.

Burrata pasta

Ingredients in this burrata pasta

Burrata is fantastic for topping pasta because it’s rich and delicious, and because it looks showy! We modeled this recipe after one a friend made for us on a summer evening. Topped with burrata balls and sliced cherry tomatoes, spaghetti looks positively glamorous. Here’s what you’ll need for this burrata pasta:

  • Burrata cheese
  • Canned whole tomatoes, San Marzano if possible
  • Garlic
  • Basil
  • Olive oil
  • Cherry tomatoes
  • Parmesan cheese
  • Spaghetti or bucatini pasta
Burrata pasta

Make a rustic tomato basil sauce

The main task for this burrata pasta? Making the rustic tomato basil sauce. Here are a few tips to keep in mind for this method:

  • Look for whole canned San Marzano tomatoes. San Marzano tomatoes are an Italian variety of tomato (not a brand). They have the best sweet, developed flavor straight out of the can. They’re becoming widely available in many American grocery stores, so you should be able to find them in the canned tomato section. They’re worth seeking out here.
  • You’ll mash the tomatoes into a sauce with a potato masher. The flavor of whole tomatoes is a step above crushed tomatoes. So for this sauce, you’ll crush them yourself using a potato masher! See the photo for the approximate texture.
  • This results in a chunky texture. The chunky, rustic texture gives beautiful bursts of tomato basil flavor. You can immersion blend it to make it smoother, but we prefer it this way.
Tomato basil sauce

How to serve this burrata pasta

This burrata pasta recipe is all about presentation! It’s at its best when served on a large platter topped with all the fixings. Here are a few things to note:

  • Top with burrata balls, then cut them for serving. As each eater helps themselves, they can cut off a bit of the burrata. Alternatively, you can break up the burrata into small pieces and gently toss it.
  • Cherry tomatoes are optional! They’re perfect if you’re serving burrata pasta in the summer. If you can’t find great tomatoes, leave them out and it’s just as good.
  • Garnish with basil, olive oil, and pepper. It’s all in the presentation here! Get creative and garnish your masterpiece with basil and cherry tomatoes. We like a few grinds of black pepper, as well.
Tomato basil pasta

A few side dish ideas

What else to serve with this tasty burrata pasta to make it a meal? This dish is perfect for summer with a few salads, or serve it in the winter with garlic bread. Here are some tasty options:

More recipes with burrata

Burrata is the best treat! Here are a few more ways to use it:

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Burrata Pasta

Burrata Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


Burrata pasta is simplicity at its finest! Pair this rich cheese with a hearty tomato basil sauce for an easy dinner that’s truly sublime.


  • ¼ cup olive oil
  • 4 medium garlic cloves, peeled and sliced
  • 28 ounce whole San Marzano tomatoes
  • 1 teaspoon kosher salt
  • ½ cup roughly chopped basil leaves, plus more for garnish
  • 8 ounces spaghetti or bucatini pasta
  • ½ pint red and yellow cherry tomatoes, sliced in half (or, omit if they’re not in season)
  • ¼ cup grated Parmesan cheese
  • 8 ounces (2 balls) burrata cheese
  • Fresh ground black pepper, for serving (optional)


  1. Make the tomato basil sauce: Add the olive oil to a saucepan over medium heat. Add the sliced garlic and cook for about 30 to 45 seconds until lightly browned and fragrant. Add the whole tomatoes with the can liquid, taking care as it may spit as the tomatoes hit the hot oil. Use a potato masher to break up the tomatoes into small pieces (see the sauce photo above). Add the kosher salt and chopped basil leaves and bring to a heavy simmer. Cover the saucepan with a lid slightly ajar and simmer, bubbling rapidly, for 10 to 12 minutes until thickened. (If you prefer a smoother texture you can immersion blend it, but we highly recommend the chunky rustic texture here.)
  2. Cook the pasta: Meanwhile, bring a large pot of heavily salted water to a boil. Add the pasta and cook until al dente. Set the timer for a few minutes less than the package instructions and then taste: the pasta should be just done, still with some firmness. Drain the pasta and return to the pot. Add a drizzle of olive oil if the sauce is not yet done, to prevent sticking.
  3. Serve: Toss the noodles with the sauce until well coated. Add to a platter and top with the grated Parmesan. Add the two burrata balls, and arrange the cherry tomatoes around them. Top with a drizzle of olive oil, several pinches kosher salt, fresh ground black pepper and additional chopped basil. When serving, have each eater break off pieces of the burrata for their portion, or simply break it into pieces and lightly toss throughout the pasta. 
  • Category: Main dish
  • Method: Pasta
  • Cuisine: Italian
  • Diet: Vegetarian

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Julie Trump says:

    This recipe is so very good, and so easy. A big SUCCESS on the many occasions I have introduced this dish. It is hard to stress how delicious for the amount of ingredients required.

  2. Yvette says:

    Love, love, love this recipe! Easy, delicious and few ingredients needed.

  3. Stuart Shawen says:

    Very tasty. It was difficult finding burrata for some reason, but I persevered and found it at the 4th grocery store. My opinion: any mozzarella would work, although the shape of the burrata adds to the presentation of “something special.” I agree the San Marzano tomatoes are a must! I definitely will make this again.

  4. Sonja Overhiser says:

    Let us know if you have any questions!

    1. debi says:

      what other pasta shapes would do well with this recipe?

      1. Alex Overhiser says:

        A shorter pasta like penne would also be good!

    2. Loretta Delkus says:

      Very flavorful. Just thought it could use a bit more pasta. 8 ounces didn’t seem like much for 4 people and there was more than enough sauce.