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Tomato Burrata Pasta 🍅 This recipe has a secret ingredient that makes it even more delish!

If you loved this recipe, check out my Roasted Red Pepper Rigatoni!

Why You’ll Love Tomato Burrata Pasta

This recipe is very easy to make and sooo flavorful. It’s creamy, and extremely delicious. The tomatoes when they burst add the best flavor and texture… trust me you will LOVE!

Tomato Burrata Pasta

How To Prepare Tomato Burrata Pasta

🧄 First, sauté the garlic and shallots with 2 tbsp of olive oil on medium for 5 minutes.

🐟 Secondly, chop the anchovies into a paste. Then, add to the pan and sauté for another 2-3 minutes.

🍅 Add in tomato paste with remaining olive oil and sauté 5 minutes.

💧 Cook the pasta in salted boiling water until almost al dente.

🔥 While the pasta cooks add tomatoes to the pan for another 5 minutes.

🧈 Then, add in pasta into the burst tomato pan with some pasta water. Salt, pepper and oregano. Finish it off with the butter, mix in the basil and top with the burrata.

❤️ Lastly, bake at 350F for 5-7 minutes. Top with Parmigiano, generous drizzle of good olive oil, black pepper and more basil.

Substitutions and Variations

  1. Herbs are always very easy to swap out for your favorite ones, or which ever ones you have on hand.
  2. You can use any type of pasta you like, I used mezzi rigatoni.
  3. You can use any cheese of your choice instead of Parmigiano.

Chef Nadia’s Tip

Poke a hole in the tomatoes so they don’t burn your mouth when you eat them.

Tomato Burrata Pasta

Similar Recipes

Common Questions

Can I use a different type of pasta?

Yes absolutely! You can use any type of pasta you like instead of mezzi rigatoni.

What burrata do you use?

I use Di Stefano and BelGioioso.

Can I use a different cheese for topping?

Yes of course! You can use any cheese of your choice instead of Parmigiano.

Tomato Burrata Pasta

By Nadia Aidi
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Servings: 2
Tomato Burrata Pasta 🍅 This recipe has a secret ingredient that makes it even more delish!

Ingredients 

  • 1.5 pint cherry tomatoes, poke a hole in them so they don’t burst in your mouth all hot
  • 10 oz mezzi rigatoni
  • 8 oz burrata
  • 1/3 cup tomato paste
  • 5 anchovies fillets, fishwife
  • 3 shallots, chopped
  • 4 garlic cloves, sliced
  • 3 tbsp olive oil, more for drizzling
  • 1/2 tsp oregano
  • 12 basil leaves, chiffonade
  • Salt and pepper , to taste
  • 2 tbsp unsalted butter
  • Parmigiano reggiano, to taste for topping

Directions 

  • First, sauté the garlic and shallots with 2 tbsp of olive oil on medium for 5 minutes.
  • Secondly, chop the anchovies into a paste. Then, add to the pan and sauté for another 2-3 minutes.
  • Add in tomato paste with remaining olive oil and sauté 5 minutes.
  • Cook the pasta in salted boiling water until almost al dente.
  • While the pasta cooks add tomatoes to the pan for another 5 minutes.
  • Then, add in pasta into the burst tomato pan with some pasta water. Salt, pepper and oregano. Finish it off with the butter, mix in the basil and top with the burrata.
  • Lastly, bake at 350F for 5-7 minutes. Top with Parmigiano, generous drizzle of good olive oil, black pepper and more basil.

Nutrition

Calories: 2471kcal, Carbohydrates: 274g, Protein: 90g, Fat: 127g, Saturated Fat: 53g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 37g, Trans Fat: 1g, Cholesterol: 224mg, Sodium: 805mg, Potassium: 3413mg, Fiber: 21g, Sugar: 42g, Vitamin A: 7366IU, Vitamin C: 192mg, Calcium: 1458mg, Iron: 13mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Pasta
Cuisine: American, Italian

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