20-Minute Burrata And Tomato Pasta

The first time I made this burrata and tomato pasta, I was just trying to use up some cherry tomatoes that were about to go bad.

I didn’t expect it to become one of my favorite dinners ever. I tossed them in a pan with some garlic and olive oil, let them get all soft and jammy, then added pasta and tore some burrata over the top — and wow. It was one of those meals that made me pause mid-bite like… okay wait, this is actually insane.

Now I make it whenever I want something that feels cozy but a little special. It’s super simple, no need to blend anything or get fancy. Just real good flavor from fresh ingredients.

If you’ve never tried burrata before, this is the perfect intro. That creamy center melts right into the warm pasta and sauce. It’s dreamy!!!

I’m gonna walk you through exactly how I make it. Trust me, you’ll be hooked after one bite.

Main Ingredients for This Recipe

• Rigatoni: I used rigatoni because the sauce clings so well to those ridges — every bite is perfect.
  
• Cherry tomatoes: These get super soft and jammy, basically making their own sauce with zero effort.
  
• Garlic: Just a couple cloves to bring in that cozy, savory base.
  
• Olive oil: For cooking everything down and adding that rich flavor.
  
• Burrata cheese: The creamy, dreamy topping that pulls it all together.
  
• Salt and black pepper: Just the basics to make sure everything tastes right.
  
• Red pepper flakes (optional): I like a little kick, but it’s totally up to you.
  
• Fresh parsley: I didn’t have basil, so I used parsley instead and it worked really well — added a nice freshness.

How to Make It

Step 1: Boil the pasta

• Bring a pot of salted water to a boil.
• Cook your favorite pasta (I used rigatoni, but any shape works) until al dente.
• Save about 1/4 cup of pasta water before draining.

Step 2: Cook the shallot, garlic, and tomatoes

• While the pasta cooks, heat some olive oil in a pan over medium heat.
• Add minced shallot and garlic and sauté for about 1–2 minutes until soft and fragrant.
• Then toss in the halved cherry tomatoes and cook for another 6–8 minutes until they start to burst and get jammy.

Step 3: Season and add tomato paste

• Once the tomatoes are soft, season with salt, black pepper, and red pepper flakes if you want a little heat.
• Stir in about 1 tablespoon of tomato paste and cook for another minute to deepen the flavor.

Step 4: Add the pasta, pasta water, and Parmesan

• Add your cooked pasta straight into the pan.
• Pour in a splash of pasta water to bring the sauce together.
• Sprinkle in some grated Parmesan (about 2 tablespoons) and toss until the sauce coats every bite.

Step 5: Finish with burrata and parsley

• Plate the pasta and tear the burrata on top while it’s still warm.
• Finish with an extra pinch of parsley, red chili flakes, and black pepper to bring it all together.

How to Store Leftovers

If you’ve got leftovers, just pop them in an airtight container and keep them in the fridge. They’ll be good for about 2 to 3 days. The burrata might mix into the pasta as it sits, but honestly that just makes it extra creamy the next day.

When you’re ready to reheat, you can microwave it or warm it up in a pan with a splash of water or milk to loosen it up. I wouldn’t freeze this one though because the burrata doesn’t freeze well and the texture gets weird.

FAQs About Burrata and Tomato Pasta

1. What if I don’t have burrata?

No worries. You can totally use fresh mozzarella or even a scoop of ricotta. It won’t be the same, but it still hits.

2. Do I have to blend the tomatoes?

Nope. Once they cook down, they get all soft and saucy on their own. I just mash them a little with a spoon and call it a day.

3. Is parsley okay instead of basil?

Yep. I used parsley and it worked great. It gives a fresh vibe and you probably already have it in your fridge.

4. Can I make it ahead of time?

Kinda. You can make the sauce ahead and keep it in the fridge, but I’d wait to cook the pasta and add the burrata until you’re ready to eat.

5. What kind of pasta works best?

Whatever you like. I used rigatoni but honestly anything goes. Spaghetti, penne, fusilli — whatever’s in your pantry.