What we love about this burrata pasta
We can’t get enough of this burrata pasta. The creamy, gooey burrata blends with bright tomatoes and garlic in the most perfect way. What makes it extra special though – at least in my opinion – is the hint of fennel in the sauce. It’s a subtle, but it adds a complexity to the sauce without much effort.
This recipe is simple enough for a weeknight dinner but special enough to serve for a date night dinner. Don’t forget that Valentine’s Day is right around the corner. So if you don’t know what you’re serving for your love, this could be it.
Here’s what you’ll need to make it
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- Burrata cheese
- Cherry tomatoes – Grape tomatoes will also work for this recipe.
- Fresh basil leaves – If you want to use dried basil, just add a pinch of it when you’re adding the garlic and peppers to the skillet.
- Fennel seed – This is totally optional but we love the complexity it adds to the simple sauce
Quick note: In the recipe, I suggest reserving the burrata cream before adding the mozzarella to the pan. We’ve made it with the burrata added in its entirety to the pan, and it’s just not as good. Don’t get me wrong. It’s still good. It’s just better with the cream added just before serving so you really make the most of that texture and flavor.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make this burrata pasta recipe
Prep the burrata. Slice the burrata open and scoop the filling into a bowl. Set aside for serving. Then, tear the remaining mozzarella into a few pieces. We usually go for 4 or 5 pieces, but go with what you want. You can’t go wrong.
Cook the pasta. Following the package directions for al dente, boil the pasta in a big pot of salted water. Before draining, scoop out some of the pasta water and set it aside for the sauce.
Make the sauce. While the pasta is cooking, heat a large skillet to medium-high. Add a few tablespoons of olive oil and let it get hot. Then, add the garlic, crushed red pepper flakes and fennel seed. Saute until the garlic is fragrant. This usually takes about 30 seconds.
Next, add the tomatoes to the skillet with a pinch of salt. Let the tomatoes cooking until they start to blister and pop open. You want them to stay slightly intact, but you want the juices to come out to make the sauce.
Toss it all together. After you drain the pasta, add it to the skillet with the tomatoes. Stir to coat the pasta and slowly add some pasta water. We light to start with about 1/4 cup. Then stir the pasta around to see if we need or want more. Adjust the seasoning of the sauce with salt & pepper, to taste.
Next, add the torn mozzarella and the fresh basil to the pan. Stir to combine and allow the mozzarella to warm slightly.
Garnish and serve. Divide the pasta between two bowls and garnish with the reserved burrata cream.
Everything you need to know about burrata with pasta
Does burrata melt well?
Burrata cheese melts very well, just as a fresh mozzarella would.
Does burrata need to be cooked?
No, this cheese is ready to eat. It is variation of fresh mozzarella cheese and can be used almost the same. As with a fresh mozzarella, this cheese comes in the form of a ball. Both come in different size varieties, stored in a water (reserved from making the cheese). The biggest difference lies in the center of burrata. When burrata cheese is sliced open, it reveals a soft and creamy curd.
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Burrata Pasta
Ingredients
- 3 tablespoon olive oil
- 4 garlic cloves (minced)
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon fennel seed
- 1 pint cherry tomatoes (about 2 cups)
- 8 ounces cavatappi pasta
- ¼ cup basil leaves (sliced)
- 1 8- ounce package burrata (1 large ball)
Instructions
- Bring a large pot of water to a boil. Add the pasta and salt the water. Cook the pasta according to the package directions for al denté.
- Before draining the pasta, reserve 1/2 cup of pasta water. Set aside for the sauce.
- Split the burrata open. Reserve the creamy filling for topping and tear the remaining mozzarella into a few pieces.
- Heat a large skillet to medium-high. Add olive oil and saute the garlic, crushed red pepper and fennel seed. Cook until fragrant.
- Then, add the tomatoes with a pinch of coarse salt. Let the tomatoes to cook until they start to blistered and split, allowing the juices to release into the pan. If needed, reduce heat to prevent burning.
- When pasta is ready, add it to the skillet with the tomatoes along with about 1/4 cup of pasta water. Stir to coat.
- Stir the torn mozzarella and basil into the skillet.
- To serve, divide the pasta between bowls and top with reserved burrata cream.
Notes
Nutrition
