Burrata Pasta with Tomato Basil Sauce

Burrata pasta is simplicity at its finest! Pair this rich cheese with a hearty tomato basil sauce for an easy…

A Couple Cooks – Recipes worth repeating.

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

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:

Print
Burrata Pasta

Burrata Pasta


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

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.


Ingredients

  • 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)

Instructions

  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

Keywords: Burrata pasta

A Couple Cooks - Recipes worth repeating.

Ratatouille

Our garden is officially out of control. I can’t keep up! Every day, we pick bowls, buckets, and baskets of vegetables. I never thought I had a green thumb, but this summer I think all of my fingers are green, ha! I have been busy in the kitchen,…

Our garden is officially out of control. I can’t keep up! Every day, we pick bowls, buckets, and baskets of vegetables. I never thought I had a green thumb, but this summer I think all of my fingers are green, ha! I have been busy in the kitchen, trying to keep up with the garden.…

The post Ratatouille appeared first on Two Peas & Their Pod.

Pesto Avocado Toast with Fresh Tomatoes

Say hello to the summer avocado toast of your dreams topped with vibrant pesto and sliced tomatoes! It’s avocado toast on a whole new level. Just 15 minutes and 10 ingredients required for this incredibly delicious breakfast or snack celebrating the be…

Pesto Avocado Toast with Fresh Tomatoes

Say hello to the summer avocado toast of your dreams topped with vibrant pesto and sliced tomatoes! It’s avocado toast on a whole new level. Just 15 minutes and 10 ingredients required for this incredibly delicious breakfast or snack celebrating the best of summer. Let us show you how it’s done!

How to Make Pesto Avocado Toast

Friends, it might sound simple, but this avocado toast truly is next level deliciousness!

Pesto Avocado Toast with Fresh Tomatoes from Minimalist Baker →

Easy Homemade Pizza Sauce

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Easy Homemade Pizza Sauce

Quick show of hands: Who likes pizza? (Cue us excitedly waving our arms in the air while grinning.) We like to have pizza at least once a week, and since we have the crust and toppings thoroughly sorted, we figured it was due time to share our go-to homemade pizza sauce.

The best news? It’s so easy to make (1 pan, 20 minutes!) and packed with rich, herby tomato flavor.

Easy Homemade Pizza Sauce from Minimalist Baker →

Heirloom Tomato Panzanella Salad

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Heirloom Tomato Panzanella Salad

This recipe was originally inspired by caprese salad! We wanted the classic tomato, basil, cheese trio married together with balsamic vinegar. However, we also wanted croutons in the mix (because bread!), so we ended up with an EPIC summer panzanella! The results were pretty stellar and we kept going back for seconds (and thirds). Even tomato haters are likely to fall for the classic flavors in this dish! Plus, just 10 ingredients and 30 minutes required.

Heirloom Tomato Panzanella Salad from Minimalist Baker →

Margherita Pizza

Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home…

The post Margherita Pizza appeared first on Cookie and Kate.

margherita pizza recipe

Pizza always makes a bad day feel better, and there’s nothing nicer than a perfect slice of margherita pizza. Now you can make this recipe at home any time the craving strikes!

Pizza margherita, as the Italians call it, is a simple pizza hailing from Naples. When done right, margherita pizza features a bubbly crust, crushed San Marzano tomato sauce, fresh mozzarella and basil, a drizzle of olive oil, and a sprinkle of salt. That is all.

margherita pizza ingredients

Sure, you could add some tomato if you’d like, but only if the tomato is truly ripe, red and worthy. Authentic Neapolitan pizza margherita doesn’t require fresh tomato. Try making this pizza as written, and you won’t miss the tomato on top. Sometimes less is more.

This pizza is simple, fresh and a guaranteed crowd pleaser. It’s a delight to make and even better to eat. How about pizza tonight?

Continue to the recipe...

The post Margherita Pizza appeared first on Cookie and Kate.

Cucumber & Feta Salad with Herb Vinaigrette

This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off. In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to […]

The post Cucumber & Feta Salad with Herb Vinaigrette first appeared on Love and Olive Oil.

This simple and summery cucumber salad features a bold herb vinaigrette, briny feta cheese, spicy red onions, and pretty edible flowers to top it all off.

In case you’re sick of pickles but your garden keeps churning out the cukes like there’s no tomorrow… this quick and easy lettuce-less salad is a great way to use up at least a few of them.

Cucumber salad garnished with edible flowers, in bowl with purple linen and red onions in background.

I may or may not have harbored a slight fixation with edible flowers this past spring, which lead me to fill my patio container garden with edible blooms in addition to my typical herbs. I meandered up and down the aisles of the nursery, phone in hand, googling various flora and fauna to see if they were in fact edible. While they didn’t have the chamomile flowers I was so hoping to find, I did end up with marigolds, borage (which I’ve grown and used before), and these gorgeous purple and white dianthus.

Needless to say, I was looking for an excuse to use some of my home-grown flowers in a recipe before the blooms withered in the summer heat, and this recipe is the result. Does it matter where the inspiration came from if the outcome is this delicious? I say not.

While I love that the purple and white of the dianthus matches the colors of the salad, I think marigold petals, with their peppery bite, would work equally well in this dish, as would arugula or radish flowers, or even herb flowers like chives or oregano (while I typically try to keep my herbs from flowering, when they do bolt I always try to put the flowers to good use).

Overhead, bowl with wooden spoon and cucumber feta salad with edible flower garnish

Regardless of its origins, this recipe is perfect in its simplicity. While the recipe itself isn’t all that different from our always-popular tomato cucumber salad, we made the dressing a little bit different by adding an assortment of fresh herbs in addition to the olive oil and red wine vinegar.

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Classic Pesto Recipe

Classic Pesto Recipe
A recipe for classic pesto sauce made with fresh basil and only five ingredients; use it for pasta, chicken salad, a spread on sandwiches, or pizza!
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A close up of a white bowl filled with fresh pesto with a silver spoon in the right side of the bowl.

Classic Pesto Recipe

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Oven Roasted Ratatouille

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, […]

The post Oven Roasted Ratatouille appeared first on Budget Bytes.

What happens when you take thinly sliced vegetables, layer them in a dish, add a rich red sauce, plenty of herbs, and a cheesy topping? You get this insanely delicious Oven Roasted Ratatouille, aka “the vegetable dish that vegetable haters won’t be able to get enough of.” While this interpretation of ratatouille isn’t exactly traditional, I think you’re going to love it. It kind of reminds me of pizza, but like, made out of really pretty vegetables (and it certainly made my house smell like pizza).

Originally posted 5-19-2014, updated 7-8-2021.

Overhead view of oven roasted ratatouille in the casserole dish with a serving spoon

What is Ratatouille?

Ratatouille is a classic French dish made of stewed vegetables, like tomato, zucchini, eggplant, onion, and bell pepper. It’s rich, comforting, and perfect for sopping up with a piece of crusty artisan bread or ladling over a bowl of polenta. As with most recipes that have been around for generations, there are many interpretations of ratatouille, and I definitely took mine in a different direction.

Rather than stewing the vegetables together in a pot, I chose to make an oven roasted ratatouille, which is a common alternative to the stewed version. Not only is oven roasting the sliced vegetables super pretty, but it’s a little more hands-off than stewing vegetables in a pot, which I appreciate. I also added marinara sauce to the bottom of my casserole dish which ends up mixing with the juices from the vegetables and creating the most delicious sauce (get some bread ready for dipping). Lastly, I topped with cheese, which definitely isn’t the norm for ratatouille, but it sure was delicious! And it really created that pizza-like effect. 

What Size Vegetables to Use

This recipe is extremely flexible. I’ve given some approximate weight values for the vegetables below, but you can really use whatever size you have available and whatever you can squeeze into your baking dish. But a word of advice–once sliced the volume of the vegetables always ends up being more than you estimated, so err on the side of smaller vegetables.

And you don’t have to make the vegetables line up or alternate perfectly in the dish. Just squeeze the slices in there and you’ll be good! I promise it will still taste great even if it doesn’t look perfect. ;) 

What Kind of Baking Dish to Use 

The size of the dish you’ll need will probably vary a bit with the size of your vegetables, but I would suggest using something in the neighborhood of a 9″x11″ rectangular casserole dish, or a 3 quart round dish. You can use a dish made with glass, ceramic, or metal. 

How to Serve Oven Roasted Ratatouille

Oven roasted ratatouille makes a delicious side dish for grilled or roasted meat, like Herb Roasted Pork Tenderloin, Garlic Butter Baked Cod, or Herb Roasted Chicken Breast. You could also serve this as part of a vegetarian meal by pairing it with something like a rich and creamy risotto or serving it on top of a bowl of polenta.

side view of ratatouille in the casserole dish

oven roasted ratatouille with a portion scooped out of the corner

Oven Roasted Ratatouille

Oven roasted ratatouille combines all of summer's delicious vegetables into one rich, flavorful, and beautiful side dish.
Total Cost $5.68 recipe / $0.71 serving
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 ¾ cup each
Calories 99kcal
Author Beth - Budget Bytes

Ingredients

  • 1 cup marinara sauce $0.50
  • 1 yellow onion $0.25
  • 1 eggplant (about 1 lb.) $1.49
  • 1 zucchini (about ½ lb.) $0.71
  • 1 yellow squash (about ½ lb.) $0.55
  • 3 Roma tomatoes $0.87
  • 1 Tbsp olive oil $0.16
  • 1/2 tsp dried basil $0.05
  • 1/2 tsp dried oregano $0.05
  • 1/8 tsp Freshly cracked black pepper $0.01
  • 1/8 tsp salt $0.01
  • 1 cup shredded mozzarella $0.94
  • 1 Tbsp chopped parsley (optional) $0.09

Instructions

  • Preheat the oven to 400ºF. Thinly slice the yellow onion. Slice the eggplant, zucchini, yellow squash, and tomatoes into ⅛-inch thick slices. Cut any pieces with a larger diameter into half-rounds.
  • Pour the marinara in the bottom of a large casserole dish. Sprinkle the sliced onions over top.
  • Begin to line up the sliced eggplant, zucchini, squash, and tomatoes into the dish, standing on their sides, and in an alternating pattern until all of the pieces are used up. Drizzle the olive oil over the vegetables, then sprinkle the basil, oregano, salt, and pepper over top.
  • Transfer the dish to the oven and roast the vegetables for 40 minutes. After 40 minutes, remove the dish from the oven and sprinkle the shredded mozzarella over top. Return the casserole dish to the oven for five minutes, or until the cheese is melted and creamy.
  • After roasting, sprinkle the chopped parsley over top, then serve.

Notes

Try to purchase vegetables that are a close size in diameter to make layering easier.

Nutrition

Serving: 1Serving | Calories: 99kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Sodium: 291mg | Fiber: 3g

How to Make Oven Roasted Ratatouille – Step by Step Photos

Eggplant, onion, squash, and tomatoes whole on a cutting board

For this recipe, I used one small eggplant (about 1 lb.), one yellow onion, one yellow squash (1/2 lb.), one zucchini (½ lb.), and three Roma tomatoes. The eggplant, squash, zucchini, and tomatoes are the vegetables that will get layered pretty in the dish, while the onion will be hiding underneath in a base layer.

Sliced eggplant, squash, zucchini, and tomatoes

Preheat the oven to 400ºF. Thinly slice the eggplant, squash, zucchini, and tomatoes. You want everything to be similar in height when placed in the casserole dish, so for pieces with a larger diameter, you’ll want to slice those in half (I did this for the eggplant and larger ends of the squash and zucchini). Aim for ⅛-inch thick slices. 

onion and marinara in the casserole dish

Thinly slice the onion. Spread 1 cup marinara in the bottom of a large casserole dish. Sprinkle the sliced onion over top.

Layered vegetables in the casserole dish

Layer the vegetables in the dish standing up on their sides, like cards in a card catalog (wait, did I just date myself??). They do NOT need to be perfect. Just start squeezing them in as best you can. It’s nice to try to alternate them in a pattern, but once you get toward the end you might have more left of one type of vegetable, so just start popping them in there anywhere they’ll fit. Drizzle 1 Tbsp olive oil over top. Sprinkle ½ tsp dried basil, ½ tsp dried oregano, ⅛ tsp freshly cracked pepper, and ¼ tsp salt on top of the vegetables.

Roasted ratatouille in the casserole dish

Transfer the dish to the preheated 400ºF oven and roast for 40 minutes.

Cheese being sprinkled on top of the ratatouille

After 40 minutes, remove the dish from the oven and sprinkle 1 cup of shredded mozzarella on top. Return the dish to the oven and bake for an additional 5 minutes, or until the cheese is melted and creamy.

Melted cheese on oven roasted ratatouille

Top with a little chopped parsley, then serve!

oven roasted ratatouille with a portion scooped out of the corner

So delicious… and it’s just begging for a beautiful baguette to bathe in it. Mmmmm. You’ve got to spoon some of that sauce from the bottom of the pan onto your plate!

Close up side view of ratatouille in the casserole dish

Closer look? So pretty. I ❤️ vegetables!

The post Oven Roasted Ratatouille appeared first on Budget Bytes.

Easy Penne Arrabbiata

Imagine this: rich, bright tomato sauce infused with buttery olive oil, fresh garlic, and tons of crushed red pepper flakes. The result is a vibrant red sauce that takes garlic and heat to the next level!
I’d been dancing around making arrabbiata pasta…

Easy Penne Arrabbiata

Imagine this: rich, bright tomato sauce infused with buttery olive oil, fresh garlic, and tons of crushed red pepper flakes. The result is a vibrant red sauce that takes garlic and heat to the next level!

I’d been dancing around making arrabbiata pasta for years because I love spicy pasta, but never had I taken it to this level of fiery, garlicky drama! And when I tossed the sauce with penne, it was instant love.

Easy Penne Arrabbiata from Minimalist Baker →