Creamy Tomato Burrata Pasta: Delicious & Easy Recipe!

Cremige Tomaten Burrata Pasta is more than just a meal; it’s an experience, a symphony of simple yet profound flavors that elevate an ordinary evening into something truly special. I am absolutely thrilled to share this recipe with you today, as it has quickly become a cherished staple in my kitchen. Hailing from the sun-drenched regions of Southern Italy, particularly Puglia, burrata cheese brings a luxurious, creamy counterpoint to the vibrant acidity of ripe tomatoes, a pairing that Italian cuisine has mastered over centuries. This dish brilliantly marries the rustic charm of traditional pasta preparations with an irresistible touch of gourmet indulgence.

People adore this pasta for its incredible balance of textures and tastes. Imagine perfectly al dente pasta enveloped in a rich, tangy tomato sauce, punctuated by the glorious, milky explosion of fresh burrata melting into every forkful. It’s incredibly satisfying, offering both the comforting warmth of a classic pasta dish and the exciting creaminess that only fresh burrata can provide. Whether you’re seeking a quick yet impressive weeknight dinner or a delightful option for entertaining, this Cremige Tomaten Burrata Pasta recipe delivers on all fronts, proving that exceptional flavor doesn’t always require endless hours in the kitchen.

this Recipe

Ingredients:

Gathering your ingredients is the first exciting step towards creating this incredibly flavorful and comforting Cremige Tomaten Burrata Pasta. I’ve broken down the list to make it super easy to follow, ensuring you have everything you need for a truly delicious experience.

• For the Pasta:
  • 400-500g (approximately 14-17 oz) good quality pasta of your choice (I love using rigatoni, penne, or fusilli for their ability to hold the sauce beautifully, but spaghetti or linguine work wonderfully too!).
  • 2 tablespoons coarse sea salt, for the pasta water.
• For the Creamy Tomato Sauce:
  • 2 tablespoons extra virgin olive oil, plus more for drizzling.
  • 1 large yellow onion, finely diced.
  • 4-5 cloves garlic, minced (or more if you’re a garlic lover like me!).
  • 1 (796ml / 28 oz) can whole peeled San Marzano tomatoes, crushed by hand or roughly chopped. These are key for flavor!
  • 1 pint (approximately 2 cups / 300g) cherry tomatoes or grape tomatoes, halved.
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio), optional but highly recommended for depth of flavor.
  • 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free alternative with a subtle tropical hint).
  • 1/4 cup freshly grated Parmesan cheese, plus more for serving.
  • 1 teaspoon dried oregano.
  • 1/2 teaspoon red pepper flakes, or to taste (for a little kick!).
  • Salt and freshly ground black pepper, to taste.
• For the Burrata and Freshness:
  • 2 (125g / 4.4 oz each) balls of fresh burrata cheese, at room temperature. This is the star of the show!
  • 1/2 cup fresh basil leaves, roughly torn or chopped, plus extra for garnish.
  • A generous handful of fresh arugula or baby spinach, optional, for adding a fresh, peppery note.
• Optional Garnishes:
  • Additional freshly grated Parmesan cheese.
  • A drizzle of your finest extra virgin olive oil.
  • More fresh basil leaves.
  • A sprinkle of flaky sea salt (like Maldon) if desired.

Preparation: Setting the Stage for Your Cremige Tomaten Burrata Pasta

Before we dive into the cooking, a little mise en place goes a long way. This ensures a smooth and enjoyable cooking process, letting you focus on building those delicious layers of flavor for your Cremige Tomaten Burrata Pasta.

1. Gather Your Tools: Make sure you have a large pot for the pasta, a large deep skillet or Dutch oven for the sauce, a cutting board, a sharp knife, and a colander ready. Having everything within reach will make the process much more relaxed.
2. Prepare Your Vegetables: Start by peeling and finely dicing your yellow onion. The finer the dice, the more it will melt into the sauce, providing a smooth base. Next, peel and mince your garlic cloves. Don’t rush this; fresh minced garlic is essential for that vibrant aroma and taste.
3. Halve the Cherry Tomatoes: Take your pint of cherry or grape tomatoes and carefully halve them. These small tomatoes will burst and sweeten the sauce beautifully, adding fresh pops of flavor.
4. Crush the San Marzano Tomatoes: Open your can of whole peeled San Marzano tomatoes. The most satisfying way to crush these is by hand directly into a bowl. Get in there and squeeze them between your fingers until they are broken down into smaller, uneven pieces. This rustic approach gives the sauce a lovely texture. Alternatively, you can roughly chop them with a knife on a cutting board, but I personally find the hand-crushing method more authentic and fun!
5. Measure Your Liquids: Measure out your white wine (if using) and heavy cream. Having these ready to pour will keep your cooking flow uninterrupted.
6. Grate the Cheese and Prep Herbs: Grate your Parmesan cheese. Freshly grated Parmesan melts better and has a superior flavor to pre-grated varieties. Roughly tear or chop your fresh basil leaves. You’ll want a generous amount for both incorporating into the sauce and for garnish. If you’re using arugula or spinach, have it washed and ready.
7. Bring Burrata to Room Temperature: Take your burrata balls out of the refrigerator and let them sit on the counter for at least 30 minutes. This is a crucial step! Room temperature burrata is much creamier and more luscious when it melts gently into the warm pasta.
8. Set Up for Pasta Water: Fill your large pot with at least 4-5 liters (1 gallon) of water. Add 2 tablespoons of coarse sea salt. It might seem like a lot, but this is your chance to season the pasta itself, making every bite more flavorful. Place the pot on high heat and bring it to a rolling boil.

Why this preparation matters:

Taking the time for these initial steps not only saves you frantic scrambling during cooking but also ensures that each ingredient is treated with care, contributing to the overall excellence of your Cremige Tomaten Burrata Pasta. A little effort upfront truly makes all the difference in the final dish!

Crafting the Irresistible Tomato Sauce Base

Now that our mise en place is complete, it’s time to build the heart of our dish: the rich and creamy tomato sauce. This is where the magic truly begins for your Cremige Tomaten Burrata Pasta.

9. Sauté the Aromatics: Heat 2 tablespoons of extra virgin olive oil in your large deep skillet or Dutch oven over medium heat. Once shimmering, add your finely diced onion. Cook, stirring occasionally, for about 5-7 minutes until the onion softens and becomes translucent. You’re looking for a lovely, sweet base here, so don’t rush this step.
10. Add the Garlic and Spices: Add the minced garlic, dried oregano, and red pepper flakes to the skillet. Cook for another 1-2 minutes, stirring constantly, until the garlic is fragrant. Be careful not to let the garlic brown or burn, as it can turn bitter. That incredible aroma filling your kitchen right now is a promise of good things to come!
11. Deglaze with White Wine (Optional, but Recommended): If you’re using white wine, now is the time to add it. Pour in the 1/2 cup of dry white wine. Increase the heat slightly and let it simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. This process, called deglazing, adds wonderful depth and complexity to the sauce. Let the wine reduce by about half, which should take 2-3 minutes. The alcohol will cook off, leaving behind a concentrated flavor.
12. Introduce the Tomatoes: Stir in your hand-crushed San Marzano tomatoes and the halved cherry tomatoes. Give everything a good stir to combine. Season generously with salt and freshly ground black pepper. Remember, you’ll adjust seasoning later, but a good base seasoning is important.
13. Simmer for Flavor Development: Bring the sauce to a gentle simmer. Reduce the heat to low, cover the skillet, and let it cook for at least 20-25 minutes. This simmering time is essential for the flavors to meld and for the tomatoes to break down further, creating a rich, deeply flavored sauce. If it starts to look too thick, you can add a splash of water, but usually, the tomatoes release enough liquid. Stir occasionally to prevent sticking.
14. Achieving Creaminess: After simmering, remove the lid. The sauce should be visibly thicker and the cherry tomatoes should have burst. Stir in the 1/2 cup of heavy cream. This is what gives our Cremige Tomaten Burrata Pasta its luscious texture and incredible richness. Stir until the cream is fully incorporated and the sauce turns a beautiful pale orange-red hue.
15. Incorporate Parmesan and Fresh Basil: Remove the skillet from the heat. Stir in the 1/4 cup of freshly grated Parmesan cheese and about half of your torn fresh basil leaves. The residual heat from the sauce will melt the Parmesan, adding another layer of savory goodness, and gently wilt the basil, releasing its aromatic oils.
16. Taste and Adjust: Now is the time for a critical taste test. Dip a spoon in and savor the flavor. Does it need more salt? A bit more pepper? Perhaps a pinch more red pepper flakes for an extra kick? Adjust the seasonings to your preference. Trust your palate here!

The Art of a Great Tomato Sauce:

A truly great tomato sauce, like the one we’re making for this Cremige Tomaten Burrata Pasta, is all about patience and layering flavors. From the slow sauté of onions to the gentle simmer of tomatoes, each step contributes to the final harmonious taste. Don’t be afraid to taste as you go; it’s the best way to learn and perfect your dish.

Cooking the Pasta to Al Dente Perfection

While your sauce is simmering away, it’s the perfect time to cook your pasta. Achieving al dente is key for this Cremige Tomaten Burrata Pasta, as it provides a wonderful textural contrast to the creamy sauce.

16. Boil the Pasta Water: By now, your large pot of salted water should be at a rolling boil. If not, increase the heat and wait until it’s vigorously bubbling. Remember, generously salted water is crucial for flavoring the pasta from within.
17. Add the Pasta: Add your chosen pasta (rigatoni, penne, fusilli, etc.) to the boiling water. Stir immediately to prevent the pasta from sticking together, especially in the first few minutes of cooking.
18. Cook to Al Dente: Follow the package directions for cooking time, but aim for 1-2 minutes less than the recommended time. We want the pasta to be al dente – meaning “to the tooth” – firm to the bite but still cooked through. It will finish cooking in the sauce, so undercooking it slightly at this stage is ideal. Constantly taste a piece of pasta as it cooks to ensure you hit that perfect texture.
19. Reserve Pasta Water: This is a very important step! Before draining your pasta, use a heatproof measuring cup or ladle to scoop out about 1 to 1.5 cups of the starchy pasta cooking water. This cloudy, salty, starchy water is liquid gold; it will help emulsify our sauce and bind it beautifully to the pasta, creating a silkier texture.
20. Drain the Pasta: Once the pasta is al dente, drain it immediately using a colander. Do not rinse the pasta, as the starch on the surface helps the sauce adhere.

The Significance of Al Dente and Pasta Water:

Cooking pasta al dente ensures it holds its structure and provides a satisfying bite. The reserved pasta water is a chef’s secret weapon, adding both saltiness and starch to thicken and loosen the sauce, making your Cremige Tomaten Burrata Pasta truly restaurant-worthy.

Bringing It All Together: Assembling Your Cremige Tomaten Burrata Pasta

With the sauce perfected and the pasta cooked, it’s time for the grand finale – bringing all the components together for your spectacular Cremige Tomaten Burrata Pasta. This is where the dish truly sings!

21. Combine Pasta and Sauce: Transfer the drained, al dente pasta directly into the skillet with your creamy tomato sauce. Do this while the sauce is still warm (you can turn the heat back on to low if it has cooled down too much).
22. Toss and Emulsify: Using tongs, gently toss the pasta with the sauce, ensuring every piece is beautifully coated. Add about 1/2 cup of the reserved pasta water to the skillet. Continue tossing vigorously. The starch from the pasta water, combined with the fats in the sauce, will create a luscious, emulsified sauce that clings perfectly to the pasta. If the sauce seems too thick, add more pasta water, a tablespoon at a time, until you reach your desired consistency. You’re aiming for a glossy, rich coating, not a watery sauce.
23. Introduce Freshness: If you’re using arugula or baby spinach, add it now. The residual heat from the pasta and sauce will gently wilt the greens, adding a lovely freshness and subtle peppery note to the dish. Toss again until just wilted.
24. Final Basil Infusion: Add the remaining fresh basil leaves to the pasta and toss one last time. The fresh basil added at the end provides a bright, aromatic burst that contrasts beautifully with the rich sauce.
25. Prepare the Burrata: While the pasta is still hot in the skillet, gently tear each ball of room-temperature burrata into several large pieces. Arrange these creamy, dreamy pieces directly on top of the hot pasta. The heat from the pasta will begin to gently melt the burrata, causing its creamy interior to ooze out. This is the moment we’ve been waiting for!
26. Serve Immediately: Serve your Cremige Tomaten Burrata Pasta straight from the skillet or transfer it to large, shallow bowls. The warmth of the pasta is essential for that perfect burrata melt.
27. Garnish and Enjoy: Garnish each serving with an extra sprinkle of freshly grated Parmesan cheese, a drizzle of good quality extra virgin olive oil, and a few more fresh basil leaves. If you like, a sprinkle of flaky sea salt can enhance the flavors even further.

The Magic of the Melted Burrata:

The beauty of this Cremige Tomaten Burrata Pasta lies in that moment when the warm pasta meets the cool, creamy burrata. As you stir it into your individual serving, the burrata melts into pockets of pure indulgence, adding an unparalleled richness and a delightful tangy counterpoint to the sweet tomato sauce. Each spoonful is a revelation!

Tips for an Even Better Cremige Tomaten Burrata Pasta Experience

To truly elevate your Cremige Tomaten Burrata Pasta from great to unforgettable, consider these extra tips that I’ve learned along the way:

• Ingredient Quality Matters Immensely: I cannot stress this enough. Using high-quality ingredients, especially the San Marzano tomatoes and fresh burrata, makes a monumental difference. Invest in the best you can find; it genuinely shines through in the final flavor profile. Good olive oil and fresh garlic are also non-negotiables.
• Don’t Skip the Pasta Water: This starchy liquid is your secret weapon for achieving that perfect, glossy sauce consistency that clings to every strand of pasta. It’s better than adding plain water or broth.
• Taste, Taste, Taste: Seasoning is personal. Don’t be afraid to taste your sauce at every stage and adjust the salt, pepper, and red pepper flakes as needed. What tastes perfect to me might be different for you.
• Room Temperature Burrata is a Must: Taking the burrata out of the fridge early allows its creamy interior to be at its best for melting into the warm pasta. Cold burrata will be firm and won’t give you that luscious, flowing texture.
• Fresh Herbs are Key: While dried oregano is great for the sauce base, the fresh basil added at the end and as a garnish provides an incredible aroma and brightness that truly completes the dish.
• Experiment with Pasta Shapes: While I prefer shapes that hold sauce, don’t be afraid to use your favorite. Each shape offers a different eating experience.
• Consider a Touch of Lemon Zest: For an extra layer of brightness, a tiny grating of fresh lemon zest right before serving can really lift all the flavors in your Cremige Tomaten Burrata Pasta. Just a whisper will do!
• Spice Level: If you love heat, feel free to increase the red pepper flakes. If you’re sensitive to spice, you can omit them entirely. It’s your dish, after all!
• Make it a Meal: This pasta is incredibly satisfying on its own, but it pairs wonderfully with a simple green salad dressed with a light vinaigrette and some crusty bread for soaking up any leftover sauce.



Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey, and I truly hope you’re feeling as excited as I am about the prospect of bringing this incredible dish to your own table. I genuinely believe that this particular recipe isn’t just another pasta dish; it’s an experience, a delightful symphony of flavors and textures that will undoubtedly leave a lasting impression. From the vibrant acidity of perfectly ripe tomatoes to the luxurious creaminess of fresh burrata, every single element in this recipe plays a crucial role in creating something truly special. It’s the kind of meal that feels effortlessly elegant, yet is remarkably simple to prepare, making it absolutely perfect for a busy weeknight when you crave something extraordinary without the fuss, or for entertaining guests when you want to impress with minimal effort. The beauty of this recipe lies in its simplicity, allowing the high-quality ingredients to truly shine, creating a harmony that is both comforting and sophisticated. I’ve poured my heart into perfecting this balance, ensuring that each bite delivers that incredible burst of fresh, tangy tomato, beautifully mellowed by the milky, rich burrata.

This isn’t just a recipe; it’s a celebration of fresh produce and artisanal cheese, combined in a way that elevates humble ingredients into something truly spectacular. I often find myself craving its unique blend of sweet, savory, and tangy notes, and I’m confident you’ll understand why once you’ve tasted it for yourself. It’s a testament to the fact that you don’t need a lengthy ingredient list or complicated techniques to achieve culinary greatness. Sometimes, the most profound flavors come from letting simple, high-quality components speak for themselves. This is precisely what makes our Cremige Tomaten Burrata Pasta such a standout dish in my repertoire – it’s a true celebration of freshness and indulgence.

Serving Suggestions & Glorious Variations:

While this pasta dish is perfectly capable of standing on its own as a complete and satisfying meal, a few thoughtful additions can elevate the entire experience. I love serving it with a crisp, peppery arugula salad, perhaps dressed simply with lemon and olive oil, to cut through the richness of the pasta. A side of warm, crusty artisan bread, perfect for soaking up every last bit of that luscious sauce, is also an absolute must in my book. And for those who enjoy a little something extra, a sprinkle of freshly grated Parmesan or Pecorino Romano just before serving can add another layer of salty, umami depth. For a truly memorable evening, pair it with a light-bodied red wine, like a Pinot Noir, or a crisp, dry white, such as a Sauvignon Blanc or an Italian Pinot Grigio – the acidity will beautifully complement the tomato base.

But don’t stop there! This recipe is incredibly adaptable, and I wholeheartedly encourage you to make it your own. Think of it as a canvas for your culinary creativity. For a protein boost, consider stirring in some perfectly grilled chicken or pan-seared shrimp during the final stages of cooking. The delicate flavors of seafood or the hearty texture of chicken integrate beautifully without overwhelming the star ingredients. If you’re looking to add more vegetables, a handful of fresh spinach or baby kale wilted into the sauce, or some roasted red peppers for an extra layer of sweetness, would be absolutely divine. For a touch of heat, a pinch of red pepper flakes infused into the olive oil at the very beginning can add a subtle, warming kick. You could also experiment with different fresh herbs; while basil is king here, a little oregano or even fresh thyme could offer an interesting aromatic twist. And if you can’t find burrata, don’t despair! While it’s truly the star, fresh mozzarella balls or even dollops of creamy ricotta could serve as a delightful (though slightly different) substitute, offering their own unique charm to the dish.

Your Turn to Create and Share!

Now, it’s your turn to roll up your sleeves and bring this magic to life in your own kitchen! I am so incredibly excited for you to experience the joy of preparing and tasting this recipe. I promise you, the aroma alone as it simmers on your stove will be enough to get your taste buds tingling. Don’t be shy; embrace the process, savor the fresh ingredients, and get ready to indulge in something truly special. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience. Did you add any unique twists? What was your favorite part? Please, share your culinary adventures and any photos you take in the comments section below! Your feedback and creative variations not only inspire me but also help our growing community of food lovers discover new ways to enjoy delicious meals. So, go forth, cook with passion, and most importantly, enjoy every single delectable bite. Happy cooking, and I can’t wait to hear all about your triumphs!

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Cremige Tomaten Burrata Pasta

Experience the rich, creamy delight of Cremige Tomaten Burrata Pasta. Al dente pasta in a tangy tomato sauce, perfected with fresh, melting burrata. A delicious and easy gourmet meal.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
4 servings

Ingredients

• 250g Tagliatelle or Farfalle (or your preferred pasta)
• 300g Cherry tomatoes, halved
• 2-3 tbsp Olive oil
• 2 cloves Garlic, minced
• 1 tsp Dried oregano
• Salt & freshly ground Black pepper, to taste
• 200g Burrata (or fresh mozzarella), at room temperature
• A few leaves Fresh basil, roughly torn
• 50g Parmesan, freshly grated (optional)

Instructions

1. Step 1
   Mince garlic, halve cherry tomatoes, and roughly tear basil leaves. Grate Parmesan cheese if using. Take burrata out of the refrigerator at least 30 minutes prior to cooking to bring it to room temperature.
2. Step 2
   Fill a large pot with at least 4-5 liters (1 gallon) of water. Add 2 tablespoons of coarse sea salt and bring to a rolling boil.
3. Step 3
   Heat 2-3 tablespoons of extra virgin olive oil in a large deep skillet or Dutch oven over medium heat. Add minced garlic and dried oregano; cook for 1-2 minutes until fragrant, being careful not to brown the garlic. Stir in the halved cherry tomatoes, and season generously with salt and freshly ground black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 20-25 minutes until tomatoes burst and flavors meld.
4. Step 4
   Add pasta to the boiling water and cook according to package directions, aiming for 1-2 minutes less than the recommended time for al dente. Before draining, reserve 1 to 1.5 cups of the starchy pasta cooking water. Drain pasta immediately, do not rinse.
5. Step 5
   Transfer the drained, al dente pasta directly into the skillet with the warm tomato sauce. Add about 1/2 cup of the reserved pasta water and the freshly grated Parmesan (if using). Using tongs, toss vigorously until the pasta is beautifully coated and the sauce is glossy. Add most of the fresh basil leaves and toss one last time until just wilted.
6. Step 6
   Gently tear the room-temperature burrata into several large pieces and arrange them directly on top of the hot pasta in the skillet. Serve your Cremige Tomaten Burrata Pasta immediately in large, shallow bowls, garnished with remaining fresh basil leaves and a drizzle of good quality extra virgin olive oil.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.