Sun-dried Tomato Burrata Pasta is a unique, flavor-packed pasta recipe with sun-dried tomatoes, spices, and burrata cheese. Ready in 30 minutes, this makes a great busy weeknight meal.
I like to serve this pasta with Green Goddess Salad or Broccoli Salad.
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SUN-DRIED TOMATO BURRATA PASTA
Savory, creamy, delicious, and wholesome! This pasta recipe for a flavorful dinner that everyone will love! It may just be my new favorite.
I used a lot of spices, but the main hit of flavor comes from the sun-dried tomatoes. Of course, the burrata is the star of the dish with its buttery flavor and silky texture. All in all the flavors and textures come together for a winning combination.
WHAT IS BURRATA?
Burrata is a ball of fresh cow’s milk mozzarella. The outside is solid mozzarella. The inside is made of curds and cream, giving it an unusual, soft texture. Some people describe the inside texture as ‘similar to full-fat ricotta cheese’. It’s super soft and very flavorful.
Although burrata is growing in popularity and is widely available now if you can’t find it, you can substitute fresh mozzarella or ricotta cheese in this recipe.
SUN-DRIED TOMATO BURRATA PASTA
- Pasta. Any shape of pasta will work. You can also use gluten-free pasta.
- Sun-dried tomatoes in oil. Drain and chop tomatoes, and reserve the oil.
- Garlic, lemon, dried basil, red pepper flakes, salt, oregano, and black pepper.
- Tomato paste. I used this brand in a tube. (You can also get it here.)
- Parmesan. Fresh parmesan in a block, grate it yourself. The block parmesan has much more flavor.
- Fresh parsley.
- Burrata. I found burrata at Walmart and Kroger. If you can’t find it or don’t want to spend that much for cheese (it’s a little pricey) you can substitute ricotta or fresh mozzarella.
You can add 1 pound of boneless, skinless cubed chicken breasts or thighs or Italian sausage to the recipe. I would after the spices, cook it through, then proceed with the recipe (step 5 below).
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- Blistered Tomato Ricotta Pasta
- Tomato Cheese Tart
- Whipped Feta with Blistered Tomatoes
- Tomato Cream Sauce Sausage Gnocchi
- New Orleans Sausage Shrimp Crawfish Pasta
Tools for this recipe
- You’ll need a large pot to cook the gnocchi
- A colander to drain the gnocchi
- A saucepan or braiser pan
- Wood spoons
SUN-DRIED TOMATO BURRATA PASTA
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Save To Your Recipe BoxIngredients
- 8 ounces pasta any shape
- ¼ teaspoon salt
- 8 ounces sun-dried tomatoes in oil drained, finely chopped, reserve oil
- 4 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ½ teaspoon crushed red pepper flakes
- 1 medium lemon zested and juiced
- 2 tablespoons tomato paste
- ¼ cup fresh parmesan grated (not the powdery green-jar parmesan
- ¼ teaspoon freshly ground black pepper more if needed
- 2 tablespoons fresh parsley chopped
- 4-6 ounces burrata cheese torn
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions to al dente. Drain reserving 1 cup of the pasta cooking water.
- In the meantime, drain the sun-dried tomatoes. Reserve the oil from the tomatoes and pour it into a large skillet.
- Chop the sun-dried tomatoes.
- Heat the pan and oil to medium. When the oil ripples add the garlic, oregano, red pepper, basil, lemon zest, and lemon juice. Cook for 2-3 minutes or until the garlic is fragrant.
- Add the tomato paste, stir, and cook another minute. Next, add the reserved pasta water, sun-dried tomatoes, pasta, and parmesan. Stir to coat and simmer 3 to 4 minutes.
- Tear the burrata and place it in the pasta. Sprinkle parsley over the top.
- Allow the burrata to melt for a few minutes, then serve.
Nutrition
Bernice Hill says
This is my kind of pasta dish!
Phoebe says
I’ve never heard of burrata until now! This dish is AMAZING!
Raquel says
This was really good for a quick dinner idea. Will make again soon.
Shelby Stover says
Sundried tomato anything is delicious but love how easy this was to whip for a weeknight meal!