Tomato Burrata Pasta: 30-min creamy & tangy delight

All we need on some weeknights a comfort meal that is fun for the whole family. The cherry on the cake is a dish that is clean, unprocessed, low calorie, fairly nutritious and comes together in less than 30 minutes. This tomato burrata pasta is all of the above and more!

This is a silky pasta dish, full of the season’s fresh tomatoes, a creamy burrata ball and flavoured with chili, garlic and fresh basil.

The origins of the Tomato Burrata Pasta

The tomato burrata pasta is said to have originated in the Puglia region of Italy, I have taken a couple of liberties to make this recipe tastier (for e.g. adding onions). This recipe brings out the best of Italian goodness while adding a couple of special twists that work to amp it up.

Customising the recipe: Vegan, nut-free and Gluten-free versions

This recipe is naturally nut-free. Furthermore, this is easily customisable into vegan, low calorie and gluten-free options.

Vegan: Skip the burrata. To introduce the creaminess, add 3 tbsp of vegan cream cheese.

Gluten-free: Use a gluten-free pasta to make it gluten-free. However, using the pasta water is not great as the pasta does not release gluten. Instead of using pasta water, mix 1/4 tsp of cornstarch in one cup of water and use as much as you need to adjust the consistency of the pasta. I recently made this recipe using a gluten-free lentil pasta and a cornstarch slurry and loved the results.

Let’s dive into the recipe now!

What you need

(serves 2)

• 150 g Spaghetti (other pasta shapes that work include Tagliatelle, Bucatini, Fettuccine)
• 300 g Vine-ripened Cherry Tomatoes (if unavailable, substitute with any other tomato variety, finely chopped)
• 1 White Onion
• 1 Ball of Buratta
• 2 tsp Olive Oil
• 5-6 cloves fresh Garlic (substitute with garlic powder for a super speedy meal)
• 1 Red chili (optional or alternatively, increase the quantity as per taste)
• 45 ml white cooking wine
• 5-10 Basil leaves, torn by hand

Tomato Burrata Pasta Recipe

• Dice up the onion. Since we need fine pieces, a food processor or a chopper also works well and reduces time if you are cooking large batches.
• Halve the cherry tomatoes. Vine ripened cherry tomatoes are preferred as they add a wonderful sweetness to the dish. For me, tomatoes are the most important ingredient and I am vey particular about which tomatoes I use in a particular recipe. I buy my vine-ripened cherry tomatoes on a regular basis from Waitrose & Partners. However, you can substitute these with any other tomato in hand.

• Heat 2 tsp of olive oil in a non-stick pan. Add garlic cloves and chili. Once the garlic is golden brown and fragrant, remove these out from the pan set it aside.

• Add the diced onions to the pan. Once they are soft and transluscent, add the vine-ripened tomatoes and let the mixture cook till the tomatoes are soft.

• Use a ladle or the back of your spoon to gently mash the tomatoes. This releases the sweet juices and makes the sauce richer.
• Add back the garlic and chili to the sauce. Deglaze with 50 ml of cooking wine, scraping up caramelised bits. Let the wine cook off completely. Your sauce for the tomato burrata pasta is now ready!

• Heat water in a pan and bring it to a boil. Add some salt (pro tip: add the salt only after the water boils to prevent pitting).
• Add the spaghetti to the water and cook it till al dente (follow package instructions for the best result). I love a good quality pasta. It is the most easy component that elevates the dish and changes the flavours completely. Therefore, it is important to choose a pasta that is bronze-cut, rough and with a high protein percentage. However, when pasta is a common family dinner, it is also important that this pantry staple be affordable. For me, the best of affordable, accessible and sufficiently high in quality has been Rummo, De Cecco, Molisana or the most affordable, the trusted inhouse Waitrose brand (do try and avoid pastas from the Essential Waitrose section).
• Once the pasta is cooked, add a splash of pasta water and the spaghetti to your sauce.

• Toss well. Garnish with basil. (pro tip: tearing the basil leaves with your hands prevents bruising and helps the herby flavour infuse better)
• Top it with a full ball of buratta before serving.

• Break the burrata at the table, mix it into the warm tomato burrata spaghetti and enjoy!

Tomato Burrata Pasta: Tips for Success

• For extra depth, you can add a pinch of red chili flakes while sautéing the onions.
• If you are substituting vine-ripened cherry tomatoes with any other tomato variety, adding 1/2-1 tsp of vine-ripened tomato paste (Mutti makes some great tomato paste but anything in your store cupboard or readily available in the supermarket should work)
• Always taste and adjust the seasoning after combining the sauce with the pasta. A little salt goes a long way!
• Pair this dish with a crisp glass of white wine (Pinot Grigio or a light Sauvignon Blanc are supermarket staples) or a light red for the ultimate experience!

Love pasta? Try these dishes too!

1. A healthier take on a creamy veggie-filled all-American pasta: Pasta Primavera
2. A highly nutritious pasta from the heart of Italy: Walnut Pesto Pasta
3. A 15-minute, quick comfort meal: Aglio e Olio Pasta

Let me know in the comments below if this recipe is now a part of the weekly dinner rotation in your home too!