One Pot Burrata Pasta
If a recipe can be on the table in 30 minutes and all 4 members of my family love it, I consider it a win.
This meal checks all those boxes. Easy, on the table in 30 mins or less, and a huge crowd pleaser. Plus it’s the perfect use for summer tomatoes and fresh basil that will be popping up in all the farmer’s markets soon.
All the ingredients for the pasta sauce are added to the skillet with some broth and your pasta. Everything cooks together and pasta cooking water plus the burst tomatoes create the most delicious and rich tomato sauce. Top the pasta with creamy burrata cheese and some fresh basil and you have a simple and delicious pasta dish in no time.
This recipe is a huge hit with my kids, is great with summer tomatoes (or just from grocery stores off season,) and is the perfect meal to use up some pantry staples when I’m in a pinch.
Ingredients for Burrata Caprese Pasta
- Shallots
- Garlic cloves
- Extra virgin olive oil
- Cherry or grape tomatoes, halved
- Dry white wine
- Chicken broth (veggie would also be fine)
- Dried spaghetti, angel hair pasta, or other pasta shape of choice.
- Fresh basil leaves, plus more for garnish
- Red pepper flakes
- Burrata cheese
- Balsamic vinegar
- Chile flakes (optional)
Supplies needed:
- Large skillet
- Wooden Spoon
Instructions:
- Heat the extra virgin olive oil in a large pot over medium heat. Add the shallots and garlic and sauté until fragrant, about 1 minute.
- Add the cherry tomatoes to the pot and cook until they start to soften and burst, about 5 minutes.
- Pour in the white wine and let it simmer for a couple of minutes to cook off the alcohol.
- Season the sauce with red pepper flakes if using, kosher salt, and black pepper to taste
- Add the dry pasta to the pot along with broth and some of the basil. Cook pasta according to package directions until the pasta is al dente, using tongs to toss/stir occasionally to prevent sticking.
- Top the cooked pasta with a ball of burrata or two, a drizzle of olive oil and balsamic and add more basil and chili flakes if desired.
Substituions:
No burrata on hand? Fresh mozzarella cheese can also work in a pinch. I like to use the small balls of cheese and cut them in half. Then I toss them in at the end. A healthy amount of parmesan cheese would also be a good sub in a pinch.
Herbs: Other fresh herbs like thyme, oregano and rosemary would all be nice additions to this sauce. Dried Italian seasoning also adds a nice touch.
No cherry tomatoes? You can definitely sub whole tomatoes cut into small pieces.
Remember, cooking should be fun and flexible, so don’t be afraid to experiment and make this recipe your own.
One Pot Burrata Pasta
A super easy and fast dinner, with a juicy tomato pan sauce and creamy burrata on top.
Ingredients
- 2 shallots, diced
- 3 cloves of mined garlic
- generous glug of extra virgin olive oil
- 3 cups of cherry or grape tomatoes, halved
- 1/2 cup dry white wine
- 2 1/2 cups of chicken broth
- 8 oz of dried spaghetti or other pasta of choice.
- handful of torn basil, plus more for garnish
- 1 teaspoon of red pepper flakes
- 2 rounds of buratta cheese
- drizzle of balsamic vinegar
Instructions
1- In a 12 inch cast iron skillet (or something similarly sized,) add the olive oil and heat on medium-high.
2- Add the shallots and garlic and cook for a couple minutes, or until soft.
3- Add the tomatoes and cook for 5 minutes, stirring and breaking them up a bit with a wooden spoon.
4- Add salt and pepper, and a heavy pinch of the red pepper flakes (add more at the end if you want it spicier.)
5- Stir in the wine and broth, and then add the pasta and the handful of torn basil. Do your best to submerge the pasta in the liquid, gently pushing the ends down until everything is covered.
6- Reduce heat to low and cook for about 12 minutes, or until the pasta is cooked to your liking. Use tongs to gently toss the pasta in the sauce for the last minute or two of cooking.
7- Add more salt and pepper as needed, add the burrata on top, a drizzle of balsamic, and some more fresh basil. Enjoy warm or at room temperature.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 432Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 13mgSodium: 849mgCarbohydrates: 70gFiber: 7gSugar: 24gProtein: 13g
You had me at burrata!!
Sounds so easy but SO delish! Can’t wait to try, pinned!
This recipe is absolutely amazing and it has become a new favorite! Thank you so much for sharing this recipe!
OMG – this was so delicious! The chicken broth and white wine really elevate the flavors. Don’t skip the red pepper flakes – just a sprinkle. I used Bucatini pasta – my new favorite – and let it simmer for about 15 min to get to the consistency I liked.
Thank you so much- I agree bucatini is perfect in this!
Can you add Italian sausage to this recipe?
Definitely! If you want it crispier, I’d just cook it on the side. Otherwise cook with the onions and garlic!