Pasta with Burrata Cheese
Posted May 03, 2026
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This pasta with burrata cheese is fresh and delicious. Made with juicy tomatoes, fresh basil, balsamic vinegar, and lots of burrata cheese, this burrata pasta is the perfect summer pasta dish that’s easy to make in less than 30 minutes.
Burrata cheese is basically my love language. We make burrata salad on repeat all summer long – and this burrata pasta is also one of our favorites.
If you haven’t tried burrata in pasta, you are majorly missing out. In this recipe, sweet and juicy baby tomatoes are cooked with olive oil, onion, garlic, and balsamic vinegar, then added to pasta with fresh basil and burrata cheese for a fresh and delicious meal ready in under 30 minutes.
This pasta with burrata cheese is a simple but stunning recipe I make when I want maximum flavor with minimal effort — and my entire family loves it. Plus, it is basically summer in a bowl so you can’t go wrong!
Burrata Pasta Ingredients & Substitutions
- Bucatini pasta. Honestly, any type of pasta works great in this recipe. From spaghetti to penne to everything in between. I love bucatini because it’s thick and hearty.
- Cherry tomatoes. You can use red, yellow, or orange cherry tomatoes – or a mixture of all three.
- Onion. Red or yellow onion are both great choices.
- Balsamic vinegar. If you’ve been around JFS for a while, you know I’m about to give my “use high quality balsamic vinegar” speech. Really great balsamic is thick and sweet and pours more like molasses than water.
- Fresh basil. No substitutes here.
- Burrata cheese. I’m assuming since you’re here, you want to use burrata. However, fresh mozzarella works well too.
How to Make Burrata Pasta
Let’s talk about how to make this burrata with pasta recipe together. And you can watch the video for additional guidance.
Start by cooking the pasta since it’s the part of this recipe that takes the longest. To save time, start boiling the water first – then chop the onions and tomatoes (if you want to halve them) while it’s coming up to temperature.
Then, while the pasta is cooking, continue making the sauce.
To make the sauce, cook the the tomatoes, onion, and garlic in olive oil until the tomatoes burst and the onion is soft. NOTE: you can halve the tomatoes before cooking for smaller pieces if you prefer.
Make sure to cook them covered over medium heat, stirring often. It takes about 10 minutes for the tomatoes to start bursting and becoming soft.
Once the majority of the tomatoes are burst, add the balsamic vinegar and fresh basil and cook uncovered until the basil is soft and all the tomatoes are burst – about 5 additional minutes.
Notice the texture is still slightly thick but saucelike.
Then, add the cooked pasta and stir to combine. If you like your pasta extra saucy, add the pasta slowly.
Next, top the pasta with burrata cheese, salt and pepper, an extra drizzle of balsamic and olive oil, and some fresh basil. Then serve.
I prefer not to melt the burrata into the pasta sauce because I like eating it warm over pasta instead. You can melt it if you prefer, but the creamy soft texture of the cheese is one of the best parts, and I don’t like to alter it by melting the cheese.
Serve
Serve the burrata pasta with a burrata salad for a 100% cheesy meal! Or you can serve it with Italian salad and some crusty French bread or no knead bread.
To add protein, make some homemade meatballs (or turkey meatballs), pesto chicken, or slow cooker Italian chicken.
Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave.
Burrata with Pasta Recipe FAQS
Fresh mozzarella cheese is a soft Italian cheese made from cow or water buffalo milk. Burrata cheese is mozzarella that’s formed into a pouch and then filled with soft curd (called stracciatella) and cream.
In this recipe, we add the burrata last because it’s best served close to room temperature, or slightly cool (like in salad) or only slightly warm.
Slice the burrata into pieces and add it at the very end, just before serving.
I prefer noodles like spaghetti, bucatini, and angel hair pasta. However, any shape works well. Some ideas include rigatoni, penne, fusilli, etc.
I always prefer to slice the burrata into individual serving sizes before putting it on top of pasta so that it’s easy to serve.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Burrata Pasta
Video
Ingredients
- 16 ounces bucatini pasta
- 4 cups cherry tomatoes
- 3 Tablespoons olive oil
- 1 cup onion (diced)
- 1 Tablespoon minced garlic
- 3 Tablespoons balsamic vinegar
- ¼ cup basil (fresh)
- Salt and pepper (to taste)
Instructions
- Cook pasta according to package instructions in salted water. Drain but do not rinse.
- While the pasta is cooking, cook the onion, garlic and tomatoes in olive oil over medium heat, covered, until the onions are soft and the tomatoes burst (about 10 to 15 minutes), stirring often.
- Once the majority of the tomatoes have burst, add the balsamic vinegar and fresh basil and cook until the rest of the tomatoes have burst (about 5 minutes).
- Add the pasta and toss to combine.
- Slice the burrata into individual servings and put it on top of the pasta.
- Then, sprinkle the dish with salt and pepper, an extra drizzle of balsamic and olive oil and serve.
Notes
- Bucatini Pasta. Honestly, any type of pasta works great in this recipe. From spaghetti to penne to everything in between. I love bucatini because it’s thick and hearty.
- Cherry tomatoes. you can use red, yellow or orange cherry tomatoes – or a mixture of all three.
- Onion. red or yellow onion are both great choices.
- Balsamic vinegar. If you’ve been around JFS for a while you know I’m about to give my, “use high quality balsamic vinegar speech.” Really great balsamic is thick and sweet and pours more like molasses than water.
- Fresh basil. no substitutes here.
- Burrata cheese. I’m assuming since you’re here, you want to use burrata. However fresh mozzarella works well too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
