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Creamy Burrata Tomato Pasta

A creamy burrata tomato pasta made by blending burst cherry tomatoes, garlic, and burrata into a silky, flavor-packed sauce. This quick and easy pasta is rich, comforting, and perfect for weeknights when you want something simple but elevated.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: Italian-inspired, Modern American
Ingredients Method Notes

Ingredients
  

  • 10 oz pasta rigatoni, shells, or spaghetti
  • 1 lb cherry tomatoes about 1 1/2 pints
  • 3-4 cloves garlic smashed or sliced
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tbsp tomato paste
  • 1 1/2 tsp honey
  • burrata 8 oz
  • 1 cup reserved pasta water
  • 1/2 cup grated parmesan
  • Salt to taste
Optional:
  • pinch red pepper flakes
  • Calabrian chili
  • fresh basil or spinach

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve about 1 1/2 cups of pasta water, then drain.
Make the tomato base
  1. In a large skillet, heat olive oil and butter over medium heat. Add cherry tomatoes, garlic and a pinch of salt. Cook, stirring occasionally, until the tomatoes burst and become soft and jammy, about 8–12 minutes.
  2. Stir in tomato paste, honey and any spices and cook for another 2 minutes.
Blend the sauce
  1. Transfer the tomato mixture to a blender. Add the burrata and ½ cup of reserved pasta water. Blend until smooth and creamy.
Toss the pasta
  1. Return the sauce to the skillet over low heat. Stir in parmesan. Add the cooked pasta and toss to coat. Add more pasta water as needed until the sauce is glossy and coats the pasta evenly.
Finish and serve
  1. Taste and adjust salt as needed. Serve warm topped with fresh basil, a drizzle of olive oil, or extra burrata.

Notes

Using 10–12 oz pasta gives you the perfect sauce-to-pasta