This post may contain affiliate links. Please read our disclosure policy.
This delicious burrata pasta is made with simple ingredients but is so delicious. The creaminess of the burrata combined with the savory fresh tomatoes and garlic and shallots makes a super easy, delicious meal.
Why you’ll love this burrata pasta:
- Quick Prep: The prep for this burrata pasta recipe is only 10-mintues and you’ll have the whole meal ready in under an hour
- Simple: This burrata pasta uses simple ingredients but is really flavorful
Ingredients:
What is Burrata: Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid but the inside is cream-like. If you can’t find burrata, you can use mozzarella but it will give a bit different of a texture and will take longer to melt. I love to use burrata in salads, on its own, or as a way to make dishes super creamy like this burrata pasta.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Spaghettini: Slightly thicker than angel hair pasta, spaghettini is one of my favs. Traditionally used with seafood-based sauces or oil-based sauces, but I love it in any spaghetti/pasta dish, especially this burrata pasta.
How to make this burrata pasta recipe:
- Add the unsalted butter, olive oil, shallots, garlic, diced tomatoes, capers, dried oregano, salt, cracked black pepper and red chili flakes to a medium-sized pot over medium high heat.
- Allow the ingredients to cook down and combine for 15 – 20 minutes.
- While the ingredients cook down, prepare the Spaghettini according to the instructions on the package in a large pot.
- Rinse and strain.
- Transfer back to the pot and allow to cool slightly. You can a small amount of olive oil to prevent sticking.
- After the 20 minutes, transfer the sauce ingredients to a blender.
- Blend until smooth and creamy. Adjust seasoning to taste.
- Pour the sauce into the large pot with the Spaghettini and mix to combine.
- Split apart the burrata and add half of it to the pot, mix to melt the cheese.
- Serve each pasta serving with extra burrata, fresh basil, and red chili flakes!
Expert Tips & FAQ for cooking with burrata:
Pasta: Use any type of pasta you wish for this burrata pasta recipe – spaghetti, linguine, gluten-free, ANYTHING! Use homemade pasta instead of store-bought.
How do I make homemade pasta? I have a really easy vegan recipe for making homemade pasta. Check it out here.
Storage: Store this burrata pasta recipe in the fridge for 5 – 7 days, and reheat to serve!
Where to find burrata: You can usually find burrata in the same area of the store you’d find fresh mozzarella cheese.
Other pasta recipes you’ll love:
Save this recipe for later
Watch the Video
Ingredients
- 2 tbsp. unsalted butter
- 2 tbsp. olive oil
- 5 medium shallots, diced
- 4 large garlic cloves, minced
- 2 large field tomatoes, diced
- ⅓ cup capers
- 2 tsp. dried oregano
- 2 tsp. salt
- 1 tsp. cracked black pepper
- ½ tsp. chili flakes
- 250 g dried Spaghettini
- 4 oz burrata cheese
- Fresh basil, to garnish
Instructions
Start Cooking- Add the unsalted butter, olive oil, shallots, garlic, diced tomatoes, capers, dried oregano, salt, cracked black pepper and red chili flakes to a medium-sized pot over medium high heat.
- Allow the ingredients to cook down and combine for 15 – 20 minutes.
- While the ingredients cook down, prepare the Spaghettini according to the instructions on the package in a large pot.
- Rinse and strain.
- Transfer back to the pot and allow to cool slightly. You can a small amount of olive oil to prevent sticking.
- After the 20 minutes, transfer the sauce ingredients to a blender.
- Blend until smooth and creamy. Adjust seasoning to taste.
- Pour the sauce into the large pot with the Spaghettini and mix to combine.
- Split apart the burrata cheese and add half of it to the pot, mix to melt the cheese.
- Serve each pasta serving with extra burrata, fresh basil, and red chili flakes!
18 people are discussing this recipe. Join in
I’ve never used burrata before, this is a terrifac recipe.
wow, thank you so much, Nick!!
Great, but why have you cups, grams and ozs in this recipe?
Because that is how pasta and cheese is measured. Pasta as per the package, and burrata as per the package to help increase specifics. Thanks.
those capers add a nice salty, briney flavor! I even garnished with a few more on top because I love them so much
I blame all of your delicious pasta recipes for my jeans no longer fitting properly lol
5 stars from me and my family too!
fresh and flavorful! what I love most is that its a creamy pasta sauce and doesn’t leave me with that heavy feeling that cream sauces can sometimes give
I knew I had to make this recipe and then had to wait until my store had burrata back in stock (obviously everyone else wanted to try this recipe too). It was so flavorful with the capers and red pepper flakes, and didn’t feel as heavy as a cream sauce but still with that creamy comfort taste. Can’t wait to make again this winter.
I am so glad you loved this!
Very good and very quick. A couple of notes:
1. If you’re using cherry tomatoes (like I did-that’s what I had) instead of field tomatoes that have more water, you may want to add some of the pasta water when blending the sauce to get some of the creaminess
2. This is spicy, which I like, but you could easily do 1/4 teaspoon in the sauce and add as you like.
Thanks so much for your notes Stacey! I will keep note of this for sure!! I’m so happy that you were able to make adjustments to satisfy your taste buds 🙂
Made this last night with some homemade pasta-delicious!! Thanks Maria!
That’s so awesome Katie! It would’ve been SO delicious with homemade pasta 🙂
Amazing. Very simple and delicious. Will definitely make again.
yay, I am so glad you loved this one Meghan!