Burrata pasta
Treat yourself to our burrata pasta with an aromatic tomato sauce built on a soffritto-inspired base of carrot, celery, and garlic. Blended smooth and enriched with cream, it wraps around every strand of linguine. Topped with fresh burrata, toasted pine nuts, and a drizzle of olive oil, it is an easy, flavourful option for lunch or dinner.
Ingredients
|
Garlic cloves
|
3 |
|---|---|
|
Carrots
|
2 |
|
Celery stalks
|
2 |
|
Butter and rapeseed oil
|
1 tsp |
|
Tomato purée
|
2 tbsp |
|
Whole canned tomatoes
|
1 tin |
|
Chilli flakes
|
½ tsp |
|
Water
|
200 ml |
|
Salt
|
1 tsp |
|
Double cream
|
50 ml |
|
Fresh basil
|
½ pot |
|
Linguine pasta, preferably wholegrain
|
360 g |
To serve
|
Burratas
|
2 |
|---|---|
|
Fresh basil
|
½ |
|
Pine nuts, toasted
|
25 g |
|
Cold-pressed olive oil
|
1 tbsp |
Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
Take the pasta off the heat 1–2 minutes before al dente, and fold it into the sauce. The pasta finishes cooking there, slowly absorbing the tomato sauce as it softens to the right texture. It also helps the sauce cling more evenly to the pasta.
Before draining the linguine, reserve a small cup of the pasta cooking water. The starchy water helps loosen the sauce, giving it a smoother, silkier texture that clings more evenly to the pasta.
Take the burrata out of the fridge around 20–30 minutes before serving. As it reaches room temperature, the centre turns softer and creamier, melting easily into the warm pasta sauce.
FAQ: Questions about this burrata pasta
A bowl of burrata pasta comes with plenty of little details, and you will find the answers to common questions below.
Can burrata be cooked?
No, you should not cook burrata in this recipe. Add the burrata at the end as a topping to keep its creamy texture and soft filling intact. Cooking burrata directly in the sauce would melt the delicate outer layer too quickly, causing the creamy centre to spill out before serving.
What type of pasta works best for burrata pasta?
The best pasta for burrata pasta is usually a long shape such as linguine, spaghetti, or tagliatelle. Their long strands catch the tomato sauce easily and mix naturally with the burrata as it softens over the warm pasta.
How do I reheat burrata pasta?
Reheat burrata pasta slowly over a low heat on the hob with a splash of water, ideally pasta water, to loosen the sauce. It is best to add burrata after reheating rather than warming it directly in the pan, as this helps the creamy centre stay intact.
Nutritional values per serving
Energy:
457 Kcal
| Energy distribution % | Nutritional values per serving | |
|---|---|---|
| Fibre | - | 5.2 g |
| Protein | 12 % | 13.5 g |
| Fat | 25.5 % | 13.2 g |
| Carbohydrates | 62.5 % | 70.3 g |
A creamy tomato pasta with fresh burrata
It is hard to find anyone who would turn down a bowl of creamy pasta, so expect this burrata pasta to disappear from plates quickly. The sauce is smooth, fragrant, and deeply flavoured, with the burrata turning it into pure comfort food. It has a bouncy mozzarella shell and a luscious stracciatella centre. The moment you cut into it, it starts to melt into the warm sauce, creating a gloriously sumptuous finish.
Silky blended sauce with carrots, celery, and garlic
The tomato sauce is built on a soffritto-like base of carrot, celery, and garlic, the latter being the reason why it does not qualify completely as soffritto. It is cooked down slowly until soft and fragrant. The carrots provide an earthy sweetness that softens the peppery celery, the garlic's intense piquancy, and the tomatoes' tanginess.
Half a pot of fresh basil goes in too, offering a sweet, cool herby note that refreshes the whole sauce. Just before blending, we add a splash of double cream, which gives the sauce a silky consistency that clings to every strand of linguine.
Finished with fresh basil and toasted pine nuts
Fresh basil and toasted pine nuts add a final flourish to this simple pasta dish. The basil ties in with the herb running through the sauce, reinforcing its freshness and sweetness. Lightly toasted, the pine nuts introduce a warm, buttery crunch that contrasts delightfully with the smooth sauce and creamy burrata. With both in place, a finishing drizzle of olive oil is all that stands between you and dinner.
Enjoy a simple weeknight pasta dinner
Pasta is often the go-to for many when dinner needs to be easy, and our burrata pasta recipe is as simple as it gets. The ingredients come together quickly and the assembly is effortless, yet the finished plate looks and tastes considered enough to serve at an Italian-inspired dinner party.
If you enjoyed this recipe, try our aubergine tomato pasta, and courgette lemon pasta next. They are just as easy to make as this burrata pasta and taste absolutely delicious.
Make this pasta your own
Give this burrata pasta your own twist. If you want a deeper tomato flavour, roast some cherry tomatoes until caramelised and stir them into the sauce after blending, or add sun-dried tomatoes for a punchier tanginess and a slightly chewy bite.
When it comes to the sauce, a handful of grated Parmesan goes a long way, adding a deep savouriness and a hint of nuttiness. Baby spinach, stirred in at the last minute, wilts almost instantly and provides a mild earthiness, while roasted aubergine chunks add a soft, buttery richness.
On top, swap the pine nuts for walnuts, which have a firmer bite and a slightly bitter earthiness. Fresh rocket offers a bright pepperiness, a drizzle of chilli oil turns up the heat, and fried capers introduce a crispy, salty pop. There is no wrong combination, just follow what appeals to you.
Discover more quick and easy pasta recipes or consult our encyclopaedia of pasta types to get to know more about the many different options. On the same note, you might also find our article on sauce pairings useful.
