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This tomato and burrata pasta combines cherry tomatoes, honey tomatoes and sun-dried tomatoes in a garlic and chili sauce. Add the burrata just before serving, letting its creamy center mingle with the warm pasta. The recipe serves two and is made entirely on the stovetop.
The combination works because each ingredient brings something different: juicy fresh tomatoes, the concentrated flavor of sun-dried tomatoes and the soft filling of burrata. A splash of reserved pasta water helps bring the sauce and pasta together.
LET’S MAKE IT
Recipe: pasta with tomato and burrata
The ingredient list quantities change. Notes and instructions describe the original batch.
Instructions
Cook the pasta
Cook the pasta in plenty of salted water according to the package instructions. Reserve a cup of pasta cooking water.
Make the tomato sauce
Heat olive oil in a deep frying pan. Gently sauté the garlic with the chili flakes. Add the cherry tomatoes and cook until they burst. Lightly crush them and add a splash of pasta water.
Build the flavor
Halve the honey tomatoes, finely chop the sun-dried tomatoes and add both to the pan. Simmer gently for 5 minutes. Season with salt and pepper.
Combine the pasta and sauce
Toss the pasta through the sauce until everything comes together and the pasta is well coated.
Serve
Divide between two plates, tear the burrata open over the warm pasta and finish with basil and optional pine nuts.
Why use three types of tomato?
Each type has a different role in the sauce:
| Ingredient | What it adds |
|---|---|
| Cherry tomatoes | Form the base of the sauce as they burst and are lightly crushed. |
| Honey tomatoes | Add sweetness and retain some texture because they go into the pan later. |
| Sun-dried tomatoes | Provide a concentrated, savory flavor. Finely chopping them distributes that flavor throughout the sauce. |
Taste before adding more salt. Sun-dried tomatoes may already contain salt, and the pasta water in this recipe is salted too.
How to help the sauce cling to the pasta
Reserve the pasta water before draining. As pasta cooks, it releases starch into the water. A small amount of that water helps bring the pasta and sauce together.
Add it gradually. You do not need to use the whole cup: the amount depends on how much liquid the tomatoes release and how much evaporates during cooking.
- Sauce too thick? Add a small splash of reserved pasta water and toss again.
- Sauce too watery? Let some of the liquid evaporate before adding the pasta.
- Garlic tastes bitter? It may have browned too much. Cook it gently, as described in the recipe.
Add the burrata after plating
Burrata is a fresh cheese with a mozzarella exterior and a soft filling of cream and cheese strands. That filling makes the dish creamy without needing to add separate cream to the tomato sauce.
In this recipe, you do not cook the burrata in the pan. Tear it open over the warm pasta so the filling can mingle with the sauce. This also keeps some contrast between the cheese and the tomatoes.
The original recipe uses two balls of burrata for two people. Ball sizes vary between brands and packages. Check the drained weight if you want to calculate the nutritional value of your meal.
Which pasta should you use?
Choose a pasta shape you enjoy and follow the cooking time on the package. Broad ribbon pasta works well with this sauce, but a short shape such as penne or rigatoni works too.
The ingredient list keeps the original preference for whole wheat or spelt pasta. These are not the same thing: spelt is a type of grain, while whole grain means the entire grain kernel has been used. If you want whole-grain pasta, check the label, including when buying spelt pasta.
Whole-wheat pasta generally contains more fiber than refined white pasta. Your choice of pasta does not change the remaining ingredients or steps.
Can burrata pasta fit into a healthy diet?
Yes. This meal combines pasta, tomatoes, cheese and olive oil. How it fits your goals depends on your portion size and overall eating pattern.
You do not need to save it for a training day. It is also too simplistic to say that burrata pasta cannot fit into a weight-loss diet. The amount of cheese, oil and optional pine nuts matters, along with your total energy intake.
Per person, this recipe contains 75 g of uncooked pasta and 290 g of fresh tomatoes, in addition to the sun-dried tomatoes and burrata. An exact calorie or protein figure would require the weight of the burrata and the amount of oil used.
Want to understand the components of your meals? Read our guide to macronutrients.
Preparing ahead, storing and reheating
To prepare ahead, make the tomato sauce and keep the burrata separate according to its packaging instructions. Ideally, cook the pasta when you are ready to eat and add the cheese just before serving.
For leftover pasta with tomato sauce:
- Cool it quickly and refrigerate in a sealed container within 2 hours.
- Store at 4°C and eat within 2 days.
- Reheat the portion you intend to eat until steaming hot throughout, stirring as it heats.
- Do not save reheated leftovers for another round of reheating.
Keep unused burrata refrigerated and follow the use-by date and instructions for storage after opening. Its storage time may be shorter than that of the pasta. Keeping the cheese separate lets you add it fresh when serving.
Frequently asked questions about burrata pasta
Should burrata melt into the sauce?
You do not need to melt it in the pan. In this recipe, you add it after plating. The warm pasta gently warms the cheese, and you can mix the creamy filling through the sauce as you eat.
Can I make this pasta without an oven?
Yes. Cook the pasta in a saucepan and prepare the tomato sauce in a deep frying pan on the stovetop. Add the burrata when serving.
Is this recipe cream-free?
There is no separate cooking cream in the sauce, but burrata itself contains cream. The dish is therefore neither cream-free nor dairy-free.
Is spelt pasta gluten-free?
No. Spelt contains gluten. To make a gluten-free version, you would need suitable gluten-free pasta and would also need to check the other ingredients. That would be an adaptation of the original recipe.
Food that fits your everyday life
Building an eating routine becomes more practical when you have several meals you enjoy and can make regularly. For another dinner idea, try our chicken nasi with plenty of vegetables.
At Aurora Personal Training in Eindhoven, we discuss how training and eating habits can fit your goals and schedule. Book a free consultation if you would like personal guidance.
Sources for the additional guidance
About the author
Roel van den Bogaard is personal trainer and founder of Aurora Personal Training, specializing in strength training, mobility and sustainable vitality. With years of experience, he helps entrepreneurs, professionals and expats to be fitter, stronger and more energetic in life. Roel combines scientifically based training methods with personal coaching and a high-end gym experience, fully tailored to your goals and lifestyle.
